Market + Recipe

This week on Saturday, August 13, 2011, we will have:

-Garlic (Music, Leningrad, German Porcelain, Italian Purple Stripe)

-Green Beans

-Beets

-Carrots

-Cilantro

-Parsley

-Basil

-Savoy Cabbage

-Kale

-Eggplant

-Flowers

For this week's recipe I am going to share with you a green bean-tomato salad. We eat this in our family a few times a week because it is so delicious and uses everything from the garden! The ratio of green beans to tomatoes can be whatever you prefer depending on your taste.

Green Bean-Tomato Salad

Servings: 4

4 cups of green beans and chopped tomatoes (total)

1 large clove of garlic

1/4 red onion, chopped

5-7 large basil leaves, minced

3 tbsp olive oil

2 tbsp red wine vinegar

salt & pepper to taste

feta (optional)

Blanche the green beans and rinse under cold water and pat dry. Add to large chunks of tomato in a bowl. Add garlic, basil, and feta (optional). I prefer to mix the vinaigrette in the bowl so add olive oil, vinegar, and s & p at once and toss well. Nothing is better than this fresh salad!!