Sending with apologies for the late note this week. We are at the beach and it took awhile to get a list of what was in this week’s box. I am jealous of the butternut as we are totally out at our house. When we get back, I sure hope there’s a bounty of butternut in the next box.
And so many tomatoes. So how about sautéing those green beans with onions and tomatoes? It’s one of those things you can do with just olive oil, salt and pepper – or you can add garlic – or all kinds of seasonings. We’re testing dozens of rubs and seasoning mixes these days and I find although they may say they’re for “pork” or “seafood” or “barbecue” they all work great with vegetables, too. I’d be cutting up those green beans, dicing the tomatoes and cooking it until those beans are really softened. Or do the same thing with the greens. The mustard greens can be peppery, but since we like that at our house, that’s one more easy dinner option. Steam some rice. Dinner is done.
Of course, I’m thinking rice because I’m here in South Carolina where rice is such a thing. So many people now growing heirloom varieties …. and they say no South Carolinian considers it dinner if there’s no rice at the table.
In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
Green Goddess Dip with Vegetables and Homemade Pita Chips
This recipe came from Women’s Health magazine. Makes enough for 7 cups of vegetables.
3 6-inch whole-wheat pitas
2 teaspoons canola oil
Cumin
Chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat plain Greek yogurt or plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees.
Cut each pita into 8 wedges. Brush with oil and sprinkle with cumin, chili powder, and salt–all to taste. Arrange wedges on a rimmed baking sheet. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.
While chips are cooking, combine avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Move to a serving bowl and stir in most of remaining chives, then sprinkle with remaining chives for garnish.