Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
Ingredients:
1½ pounds green beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
Sea salt and fresh ground pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)
Method:
1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
2. Stir in the green beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
Rise n’ Shine Recipes
It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.
Here are a few recipe ideas for the week:
Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.
Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.
Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.
Ingredients:
4 tablespoons butter
2 large sweet onions, peeled, halved and sliced thin
2 store-bought pie crusts (or 1 good-sized homemade crust)
1½ cups grated Fontina cheese
¼ cup grated Parmesan cheese
¼ cup grated Gruyère cheese
3 cups cherry tomatoes, washed and sliced in half
1 egg
¼ cup milk
Basil leaves, cut into chiffonade
Sea salt and fresh ground pepper
Method:
1. Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
2. Preheat the oven to 450°. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then layer the tomatoes over the cheese.
3. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn’t burn. (If the crust is getting brown too fast, reduce the heat to 425°.)
4. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve.
