Recipes 7/29 & 7/31

By admin|July 29, 2014|Information

Bevy of Beans & Basil

1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)

3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces

1/2 pound green or wax beans, trimmed and halved crosswise

1/4 cup packed basil leaves

2 garlic cloves, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons water

1 1/2 teaspoons grated lemon zest

2 1/2 teaspoons fresh lemon juice, or to taste

Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.

Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.

Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.

Gently peel skins from fava beans (it’s not necessary to peel edamame, if using), then add to other beans.

Cut basil into very thin shreds.

Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature. (From

Napa Cabbage Salad

1/2 cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound napa cabbage, chopped

2 scallions, thinly sliced

1/4 cup chopped cilantro

Freshly ground pepper

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve. (From

Gnocchi w/ Summer Squash, Basil, & Feta

1 pound gnocchi, fresh or frozen

1/4 cup olive oil

3 yellow squash (about 1 1/2 pounds), cut into 3/4-inch pieces

3 cloves garlic, chopped

kosher salt and black pepper

4 ounces Feta, crumbled (about 1 cup)

1/3 cup torn fresh basil leaves

Cook the gnocchi according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.

Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper. (From

Remy’s Ratatouille

1/2 onion, finely minced

3 garlic cloves, finely minced

1 C tomato purée

1 zucchini

1 yellow squash

1 eggplant (ideally the same dimensions as the squash and zucchini)

1 bell pepper (also ideally thin and long like a zucchini or squash)

2 tbsp olive oil

Sour cream



Preheat oven to 375.

Mix tomato sauce, onion, garlic, and one tbsp of olive oil in a medium dish (10 inch oval casserole dish)

Thinly slice the zucchini, squash, pepper, and eggplant, about 1/16 inch thick, ideally with a mandolin.

Arrange the sliced veggies in stacks, alternating one slice of each.

Lie the stacks in the casserole dish, making your best effort to imitate Remy the Rat’s dish in the movie Ratatouille.

Bake for 45-55 minutes, until tomato sauce is bubbling and veggies are fully cooked.

Place cucumber and sour cream in the blender and blend to uniform texture. Chop dill and mix in. Chill to thicken.

Serve ratatouille with a dollop of sour cream sauce. On top of a bed of polenta if you so wish, or by itself. (From

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