Supper

Croutons:

  • 3/4 French baguette, cut into 1/2” cubes (about 4 cups)
  • 6 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • salt and fine ground white pepper

Preheat the oven to 325 degrees. Heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté lightly. Remove from heat; add the bread cubes, tossing to coat evenly. Spread the bread cubes on a baking sheet and sprinkle with salt and pepper. (I use 1 1/2 tsp. pepper) Bake until the croutons are golden; turning to brown evenly, about 15-20 minutes.

Beans:

  • 2 pounds green beans
  • 1 Tablespoon vinegar (I used Balsamic)
  • 1/3 cup olive oil, plus 2 Tablespoons for cooking
  • 1 Tablespoon minced dehydrated onion
  • 1 teaspoon salt
  • 2 Tablespoons grated Parmesan cheese

Prepare the dressing: Whisk together the olive oil, vinegar, minced onion, Parmesan and salt.

Blanch the green beans in a large pot of salted boiling water about 5-7 minutes or until crisp-tender; drain and drop into ice water. Drain, dry and reserve.

In a large skillet, heat about 2 tablespoons of olive oil over a medium-low heat, add the beans, croutons and dressing. Toss. Heat about 4 minutes. Serve warm.

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The extra warm weather has caused a great variety of local vegetables to arrive earlier than usual at my local Farmers Market. Green beans are one of our favorites.

I was planning to share our favorite recipe for fresh green beans, but I had trouble deciding which was our favorite- so I’ve posted two; Green Beans & Bulgar and Green Beans & Pepper Croutons

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Directly from the pod is our favorite way to eat peas. I’m surprised how many of our friends feel the same…no I’m not surprised at all. This truly is the taste of Summer. Although, peaches come in a close second. Then there are those tomatoes, still warm from the sun, they taste like summer too. Fresh peas are The Taste of Summer, in June.

I asked my kids to tell me their favorite way to eat peas. They could not decide whether from the pod was no.1 or if frozen was a little better than fresh. If you have never given a kid a bowl of frozen peas as a snack- give them a try.

If tomatoes are available, I make Couscous with Peas as a stuffing for tomatoes.

Peas with Couscous

  • 1 cup couscous
  • 1 tsp olive oil
  • 1/4 cup parmesan cheese (grated, fine)
  • salt
  • 1 or 2 cups peas (fresh or frozen)

Put couscous in a heat proof bowl and completely cover with boiling water. Cover the bowl to hold in the heat. After 5 minutes, remove the cover and fluff the couscous with a fork.
Meanwhile, blanch peas 60 to 90 seconds.
Add the peas, olive oil, parmesan cheese and a pinch of salt to the couscous.
Serve cold
…or dress the tops of your stuffed tomatoes with a mixture of: seasoned bread crumbs, parmesan cheese, and olive oil, then bake or broil.

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