Farmers Market Bounty and Recipe
One of the best things about summer is fresh, locally-grown fruits and vegetables. Cooking and preparing meals with produce that was picked just days ago makes everything taste better.
When I shop at the local farmers market, I look for my seasonal favorites and sometimes get a nice surprise–hard-to-find items, sometimes an abundance (and cheap prices) on other items, and occasionally something new.
This week’s bounty included wax beans and purple bell peppers. The beans were delicious in this new recipe I tried, so I’m happy to share it with you!
Seared Yellow Wax Beans and Arugula
4-6 Servings
Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny’s, Los Angeles, CA
Ingredients
⅓ cup olive oil
1 pound yellow wax beans, trimmed
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons lemon juice
1½ teaspoons fresh thyme leaves, finely chopped
½ teaspoon red pepper flakes
Kosher salt, to taste
2 cups baby arugula
Directions
1. In a large skillet, heat the olive oil over medium-high heat. Add the wax beans, shallots and garlic, and cook, tossing as needed until golden brown, 4 to 6 minutes.
2. Reduce the heat to medium and add the lemon juice, thyme leaves and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, 5 minutes.
3. Stir in the arugula leaves and cook until just wilted, 1 minute more. Transfer to a platter and serve.
Enjoy!
