Between my CSA and my neighbor’s garden, I am going to be swimming in fresh vegetables this summer. Not a complaint.
I currently have six zucchini in my crisper, and I am looking forward to making zucchini lasagna again soon. I plan on sharing some with the neighbors.
They also gave us a crop of Italian green beans and yellow wax beans on Sunday. Flora was eating them raw right up until dinner time. Then I roasted them, and she ate a pile that way, too. (Kate is currently on a fresh green vegetable strike. I’m not sure why. As long as she’s eating a variety of foods — and she still is — and at least trying the vegetables I cook, I’m not going to give her grief.)
Red Potato and Green Bean Salad
10 red potatoes, cleaned and cut into 1-2-inch pieces
1 lb. green beans, cleaned, trimmed, and cut into 1-inch pieces
1 lb. buffalo mozzarella, cubed
1/4 cup red wine vinegar
2 tbsp. olive oil
2 tbsp. dijon mustard
dried herbs to taste
salt and pepper to taste
Boil the potatoes until fork tender (about 7 to 10 minutes). Drain; let cool for a few minutes.
Blanch the green beans.
Mix up the dressing ingredients.
Toss everything together, and let chill for an hour or so.
I completely forget where this recipe came from. Possibly Vegetarian Times. It’s a nice summer alternative, because it’s light and crisp, without heavy mayo. If you toss the potatoes and beans with the mozzarella while the former are still a little warm, it results in a lovely creamy texture.