 | Time: 40 minutes 1 Lb Wax Beans 4 Tbsp Olive Oil 1 Med Onion, Peeled & Thinly Sliced 1 Med Red Bell Pepper, Cored, Seeded, And Thinly Sliced 3 Garlic Cloves, Thinly Sliced 1/2 Teaspoon Anchovy Paste Zest of 1/2 Lemon Salt & Pepper Pinch Red Pepper Flakes 1/3 Cup Parsley |
Rinse beans under cold water, snap off the pointy ends removing any tough strings. Heat a large pot of lightly salted water to boiling, drop in the beans and cook just until tender crisp, ~3 to 4 minutes. Drain the beans, and immediately drop into a large bowl filled with ice water.
In a large skillet, heat olive oil over medium heat and add onions. Cook until tender, ~4 to 5 minutes. Add pepper strips and cook 2 to 3 minutes or just until they begin to soften. Add the garlic and cook until fragrant, about 1 minute.
Move vegetables to side of the pan and tip it slightly to allow oil and vegetable juices to flow to the other side. Add anchovy paste, lemon zest, red pepper flakes, salt and pepper to the oil and use a spoon to mix well.
Drain beans and pat dry with kitchen towels. Add the beans to the skillet and toss everything together, cooking until the beans have rewarmed, about 2 minutes. Toss the vegetables with the fresh parsley, and immediately remove from the heat and place in a serving bowl.
Adapted from italianfoodforever.com
In a large skillet, heat olive oil over medium heat and add onions. Cook until tender, ~4 to 5 minutes. Add pepper strips and cook 2 to 3 minutes or just until they begin to soften. Add the garlic and cook until fragrant, about 1 minute.
Move vegetables to side of the pan and tip it slightly to allow oil and vegetable juices to flow to the other side. Add anchovy paste, lemon zest, red pepper flakes, salt and pepper to the oil and use a spoon to mix well.
Drain beans and pat dry with kitchen towels. Add the beans to the skillet and toss everything together, cooking until the beans have rewarmed, about 2 minutes. Toss the vegetables with the fresh parsley, and immediately remove from the heat and place in a serving bowl.
Adapted from italianfoodforever.com
Summer Squash Grain Salad with Corn and Feta
 | Time: 15 Minutes 2 cups cooked brown rice, warm or room temp 1 Tbsp olive oil 2 Tbsp unsalted butter 1 medium zucchini, cut into bite-sized pieces 1 medium yellow squash, cut into bite-sized pieces 1 cup sweet yellow corn 1/3 cup feta or goat cheese, crumbled 1 Tbsp fresh chives, minced Small handfull fresh basil, roughly chopped salt and pepper, to taste |
Heat olive oil and butter in a large skillet over medium heat until melted. Add the zucchini and yellow squash, and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add corn, continue to cook until just tender. Season with salt and pepper, to taste.
Add the cooked brown rice, vegetables, cheese,, chives, and basil to a large bowl.. Gently toss to combine. Season with salt and pepper, as needed. Serve warm or at room-temperature.
Adapted from forkknifeswoon.com
Add the cooked brown rice, vegetables, cheese,, chives, and basil to a large bowl.. Gently toss to combine. Season with salt and pepper, as needed. Serve warm or at room-temperature.
Adapted from forkknifeswoon.com
