Monday, September 30, 2013

Yellow Wax Beans with Lemon Thyme and Yellow Tomatoes

(originally made 8/2011)

It's nights like this that I love that Tim works 2nd shift.   We had a heavy lunch (pasta and sausage) and Jake just wants cereal for dinner.    That frees me up to have simple, in season veggies with absolutely no guilt   :)    I found a lot of wonderful recipes in the book, Local Flavors by Deborah Madison, and I've been anxiously awaiting for things to hit the local farms.   

Doesn't get much easier than this!   I could not find the lemon thyme, so I used Penzey's dried thyme and added a pinch of lemon zest .    I did not have champagne vinegar, only white wine, but in the end I forgot about using it and don't really think it needs it.    Colorful, light and delicious   :)



 Yellow Wax Beans with Lemon Thyme and Yellow Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  yellow green beans (waxed if possible)
  1                cup  cherry tomatoes cut in half
  1                 T.  butter
  1                 T.  oil
  2                     shallots -- minced
  2               tsp.  finely chopped (lemon) thyme -- used thyme and lemon zest
                        champagne vinegar -- omitted

    Trim green beans and cut into 3" lenghts, boil them in plenty of salted water uncovered, until tender-firm about 5 minutes.

    While they are cooking, melt butter and oil in pan, add the shallots and cook over medium heat for 2 minutes, then add tomatoe and thyme.

    Drain beans and add them to the pan, cooking briefly, serve with a few drops of vinegar.

 Source: Local flavors- Deborah Madison

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