Tomatoes & cucumbers in awesome lemon truffle vinaigrette I brought home from lunch at Chesapeake's the other day. How often do I request leftover salad dressing to bring home? Never! But this was amazing stuff-- served with grilled shrimp & chunks of watermelon over greens. Recommend! The leftovers have been great tossed with tomatoes & cucumbers.
Truth be told, I could probably just eat the vinaigrette by the spoonful. But I won't.
Next up: More zucchini noodles--the pale green kind--tossed with room temperature pesto made with our own container-grown basil.
And then, because I had some green beans in the fridge, I threw together an oldie but goodie: Green Beans Amandine. Recipe below because if you don't have this one in your arsenal, you really should. Quick, easy, delicious.
A fresh, healthy summer supper prepared in less than an hour. That's what we're having.
Green Beans Amandine
Green beans, trimmed
Chopped fresh thyme
Splash of lemon juice
Slivered or sliced almonds, lightly toasted
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 3-5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in some fresh thyme,
mustard, and garlic into the butter. Add the beans, black pepper, and lemon
juice to the skillet and toss until heated through, about 4 minutes. Transfer
to a serving bowl. Sprinkle with toasted almonds.