These beautiful beans are tossed with flavorful onions and fresh parsley.
1 pound purple string beans, trimmed
½ Walla Walla sweet onion, chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
1. Fill a large pot with water, bring to a boil. Drop in the beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.
2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.
Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from striped green zucchini and sweet corn to fresh fennel and juicy blueberries, the summery lineup also features a locally-made BBQ dippin’ sauce and our housemade mustard to slather on grilled bratwurst sausages—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are some recipe ideas for the week:
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
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.
This versatile dressing pairs well with roasted or grilled carrots.
Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.