Week 8 shares: 1 bunch of kale, 1 bunch of beets,1 quart of yellow and purple beans, head of cabbage, celery, garlic and the herb of the week is oregano. Recipe of the week: 1 1/2 pounds tiny beans, trimmed 1 tablespoon butter 1 tablespoon olive oil 3 garlic cloves, minced 1 teaspoon kosher salt 1 teaspoon freshly ground pepper Preparation 1. Cook green beans in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain. 2. Melt butter with oil in a medium skillet over medium-high heat; add green beans, garlic, salt, and pepper, and sauté 4 to 5 minutes or until thoroughly heated. Note: Blanch the green beans (Step 1) up to a day ahead. When you are ready to prepare supper, just toss the green beans in the skillet and sauté.
Posted on: Thu, 10 Jul 2014 11:30:09 +0000
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