No Comments

Summer Garden Recipe

Green Beans and Zucchini With Sauce Verte 

Looking to use some of your fresh herbs you are growing in the garden this summer?  I just came across a great recipe in June 2010 issue of Bon Appétit; actually if you grow vegetables as well you can practically grow this whole side dish.  The recipe is Green Beans and Zucchini with sauce Verte (French meaning green sauce).  The recipe also provides a tip saying any extra sauce can be stirred into rice, couscous, or used as a fish or meat sauce if desired.

Sauce- 1/3 cup of packed fresh basil leaves, 1 green onion; coarsely chopped, 2 tablespoons of packed fresh parsley, 2 tablespoons of drained capers, 1 tablespoon of fresh lemon juice,  2 teaspoons Dijon mustard, 1 garlic clove; peeled, 3 tablespoons of extra-virgin olive oil.

To make the sauce blend the first 7 ingredients in processor until finely chopped.  With machine still running gradually add olive oil. Process until coarse puree forms.  Season sauce to taste with salt and pepper.  Can be made 1 day ahead, cover and refrigerate.

Vegetables- 1 tablespoon olive oil, 1 pound of green beans; stem end trimmed, 12 ounce zucchini; halved lengthwise with each half cut lengthwise into 1/3 inch wide strips, 3 tablespoons water, 2 tablespoons of fresh parsley for garnish.

To prepare the vegetables, heat oil in heavy large non stick skillet over medium high heat.  Add vegetables and stir until coated with oil.  Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes.  Uncover, cook vegetables until just tender, approximately 2 additional minutes.  Stir in enough sauce verte to coat vegetables generously.  Season with salt and pepper, transfer to serving bowl and garnish with parsley.

For more great summer recipes, visit, a great website and magazine for recipes to pair with your favorite wines.

Comments are closed.