Wednesday, June 29, 2011

Weekday Meal Wednesday... Haricots Verts et Courgettes en Sauce Verte

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

  1. 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.
  2. 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.
  3. 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.  
  4. 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!

~ Julie


  1. We eat a lot of veggie side dishes, but they are usually just steamed with some olive oil and seasoning. I definitely need to kick my side dishes up a notch :)


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