Summer is here and the garden is producing! There would have been more cherry tomatoes in the photo but I ate a handful while gathering the garden’s offering. If you don’t have fresh vegetables from your garden, go to the Ojai Certified Farmers’ Market on Sundays (rain or shine).
Here’s a vegan recipe we will make this evening using our harvest:
1 ½ pounds fresh green beans (trimmed)
3 tablespoons olive oil (I like Bariani for it’s fruitiness)
3 large shallots (sliced thin)
2 garlic cloves (minced)
1 cup fresh cherry tomatoes (cut in half)
¼ cup dry white wine
2 tablespoon fresh basil (sliced thin)
1 teaspoon fresh basil (chopped for garnish)
Salt and pepper to taste
Steam the green beans until just crisp-tender, about 5 minutes. Drain and rinse in cold water. Set aside.
Heat oil in a large skillet over medium heat. Add the shallots and garlic and sauté until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer for another 2 minutes. Season with salt and pepper, to taste.
Transfer to a serving bowl and garnish with additional chopped basil.
Thanks to the Food Network for the idea for this recipe.