Fresh Cranberry Beans with Lemon & Olive Oil

A lovely supper side, these beautiful beans are also tossed with fresh herbs.

Ingredients:
1½ pounds fresh cranberry beans in pod
2 tablespoons salt
¼ cup extra-virgin olive oil
1-2 tablespoons fresh lemon juice, to taste
2 tablespoons combined chopped basil and parsley
Fresh ground pepper, to taste

Method:
1. Shell beans. In a large saucepan of boiling water, cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl.

2. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

Lemon-Herb Mayonnaise

In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Ingredients:
1 garlic clove, finely grated
1 cup mayonnaise
½ cup finely-chopped mixed tender herbs, such as basil, chives, parsley and thyme
Zest and juice of 1 lemon
Sea salt and fresh ground pepper

Method:
1. Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper. Cover and chill until ready to use.

Fragrant Fried Herbs

Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ingredients:
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable

Method:
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.

2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).

3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.

Tomato Fritters

A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Ingredients:
3 cups ripe heirloom or cherry tomatoes, or a mixture of both, grated or finely chopped
3 purple scallions, purple and tender green parts, finely chopped
2 tablespoons fresh oregano, finely chopped
4 tablespoons fresh mint, finely chopped
Pinch of cinnamon (optional)
1¼-1 ½ cups all-purpose flour
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Olive oil or vegetable oil for frying

Method:
1. In a large bowl, mix together the grated or chopped tomatoes, scallions, herbs, cinnamon if using, salt and pepper. Combine 1¼ cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.

2. Heat about 1 ½ inches of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.

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