If you’re not shopping at your local farmers’ market, you really should be. Even in sunny southern California where we have access to stellar produce all year long, I am in awe of the selection of fruits and vegetables at the market. It would be easy to be a vegetarian at this time of year! Get inspired at your local farmers’ market and formulate your meal plans around what looks best to you that day. The beauty of this time of year is that the produce doesn’t need a lot of work to make it shine. More often than not, the simplest preparations are the best.
Green Beans and Tomatoes
1 pound fresh green beans, stemmed
4 large tomatoes
Extra-virgin olive oil
1 clove garlic, peeled and thinly sliced
Salt and freshly ground pepper
Blanch green beans in a large pot of boing water for about 2 minutes. Drain and place them in a bowl of cold water. Peel, seed and chop the tomatoes. To peel bring a large pot of water to a boil, slice a little X into bottom of tomato, drop into boiling water for about a minute-you will see the skin split-remove and peel the skin off. To seed, slice tomatoes in half and squeeze out the seeds.
Heat olive oil in large skillet and add garlic. Saute over medium heat and add chopped tomatoes. Season with salt and pepper and saute for about 5 minutes. Add green beans, toss with tomatoes and saute for another 2-3 minutes. Adjust seasoning and serve warm or at room temperature.