Otherwise known as green beans and zucchini in green sauce, this is a perfect summer side dish or with the addition of some protein, could be a main course. I saw the idea for this in Bon Appetit a while back but adapted the sauce and added some pine nuts.
- 3 green onions, finely sliced
- 2-3 cloves of garlic
- several handfuls of fresh herb blend, mostly basil, but I added oregano, parsley, and lemon thyme to the party
- 2 teaspoons Dijon mustard
- 1/4 cup pine nuts
- 1 lemon, juiced
- 2 tablespoons capers
- Zucchini (2 medium to large ones) sliced into green bean size slivers
- Green beans (1 package or several large handfuls), tips trimmed off
- salt and pepper
- olive oil
- In a food processor combine the green onions, garlic, herbs, mustard, pine nuts, lemon juice, capers, and a tablespoon of olive oil. Mix until the consistency of a rustic salad dressing. Adding olive oil as needed.
- In a large saute pan, heat 1-2 tablespoons of olive oil over medium-high heat. Saute the green beans and zucchini for 2-3 minutes or until the edges are slightly browning.
- Add 2-3 tablespoons of water, cover, and reduce heat to medium-low. Steam for 5 minutes. I like my veggies crisp, so I leave them on for less and then dunk them in an ice bath to keep their color.
- If you've put them in an ice bath, right before service, put them back in the saute pan, cover with the dressing and heat on low until warm. Enjoy!
This has become a go to summer recipe for me. What are your simple summer side dishes that you can always fall back on?
Happy Hump Day!