Balsamic & Basil Green Bean Salad

We love this simple salad that also uses fresh basil. Perfect for a night on the patio or to bring to a summer BBQ to share. To store: In an air-tight container in the fridge. Tastes even better after sitting for a day!


Ingredients:

  • 1 pound green beans, cut to 2-3 inch pieces

  • ⅓ cup finely chopped shallot (may substitute for red onion)

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons extra virgin olive oil

  • ½ cup chopped fresh basil 

  • ½ cup freshly grated Parmesan cheese or crumbled Feta cheese (your choice!)

  • Salt & freshly ground black pepper


Instructions:

  1. Chop your onion and place in a bowl of water to soak.

  2. Fill a large bowl of ice water (for blanching your green beans). Set aside.

  3. Bring a pot of water to a boil. Add green beans to boiling water for 2 minutes, then transition the beans (using a slotted spoon or pasta spoon) to ice water.

  4. Remove both green beans and onions from their respective baths.

  5. Place green beans, onion, and chopped basil in a bowl. Add olive oil, and toss to coat. Add balsamic and cheese, and toss to mix. Add salt and pepper to taste.

  6. Chill until ready to serve!

Yields about 4 servings (as a side dish)

Sautéed Sugar Snap Peas

Sugar snap peas are eaten whole, not shelled like the familiar English pea. There are so many ways to enjoy these crisp pods–including raw, as a simple snack–but one of our favorite ways to eat them is sautéed. 


Ingredients:

  • 1 pint sugar snap peas

  • 1 tablespoon olive oil (can be substituted for sesame or avocado oil)

  • 1 clove garlic, minced

  • 1 tablespoon minced shallot

  • ½ lemon, squeezed (optional)

  • 2 teaspoons roasted sesame seeds (optional)

  • Salt & pepper to taste


Instructions:

  1. Cut any stem-like pieces off of your sugar snap peas

  2. Blanche your peas: Fill a bowl with ice water and set to the side. Bring a saucepan filled with water to a boil, and drop your peas in for about 1 minute. Transfer peas from boiling water to ice water. Drain and set aside. 

  3. Add your olive oil to the now-empty saucepan and heat over low/medium.

  4. Add shallots and cook for 1 minute or until soft.

  5. Add garlic and cook for 30 seconds or until slightly brown. 

  6. Add sugar snap peas and sauteed for about 3 minutes. 

  7. Remove from heat. Add lemon, sesame seeds (both optional), salt and pepper. 

Yields about 4 servings (as a side dish)