Green Beans & Herbs

These tender-crisp beans are accented with a medley of fresh herbs and butter.

1 pound green beans
¼ cup yellow onion, finely-chopped
3 tablespoons butter
2 tablespoons parsley, finely-chopped
2 tablespoons oregano, finely-chopped
2 tablespoons basil, finely-chopped
2 tablespoon mint, finely-chopped
Sea salt and fresh ground pepper
Lemon wedges


1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.

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Zucchini Ribbons with Lemon & Basil

This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

2-3 small zucchini, ends removed
¼ bunch basil
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper

1. Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)

2. Stack the basil leaves, and cut them thinly crosswise.

3. Layer the zucchini slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice and olive oil. Let sit for at least 10 minutes and serve.

Grilled Peppers & Zucchini

Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm Pomodoro bread.

3-4 sweet grilling peppers
2 zucchini, sliced into ¼-inch pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1 garlic clove, sliced thin
Sea salt

1. Preheat gas or charcoal grill to medium-high, then place whole peppers on grate and grill until skins are blistered and blackened. Add zucchini slices and also grill until just soft with grill marks.

2. Transfer grilled peppers to a bowl, cover tightly with plastic wrap and let stand about 10 minutes. Remove peppers and lay on cutting board. Cut each in half, seeding and stemming, then scrape off charred skin with a knife. Cut into thin strips.

3. Drizzle olive oil over peppers and zucchini, season with salt and sprinkle with parsley. Toss to coat, then add slices of garlic. Allow to sit for 30 minutes to meld flavors before serving.

Variation: Try rubbing both the zucchini and peppers with our signature F&L dry rub before grilling—delicious!

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Green Bean Salad with Mustard Vinaigrette

Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper

1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.

2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.

3. Sprinkle with the almonds and serve.

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