Green Bean, Tomato and Potato Salad with Almond-Basil Pesto

from Things Cooks Love – serves 4 to 6

1 clove garlic
1 tsb plus ½ tsb coarse salt
4 tbsp coarsely chopped unsalted roasted or dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated pecorino Romano cheese
¼ cup olive oil
1 pound Yukon Gold or other boiling potatoes, peeled and cut into cubes
12 ounces green beans, trimmed and cut into 1-inch lengths
1 large, ripe tomato, cut into thin wedges, for garnish

Place the garlic, ½ tsb of the salt, and 2 tbsp of the almonds in a mortar and pound with the pestle to a smooth paste. Gradually add the basil while pounding, adding more only after each batch has been reduced to a paste. This talks 2 or 3 minutes.

When the basil leaves or pounded to a smooth paste, gradually add both cheeses, stirring with the pestle to blend them with the basil paste. Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth. Set aside.

Fill a 6-quart Dutch oven or other large pot two-thirds full of water and bring to a boil. Add the remaining 1 tbsp of salt and the potatoes. Boil, uncovered for 10 minutes. Add the green beans and boil for 6 to 8 minutes until both the beans and the potatoes are tender. Drain into a colander.

Place the beans and potatoes in a large serving bowl, spoon the pesto on top, and fold together gently with a rubber spatula until blended. Sprinkle with the remaining 2 tbsp of almonds. Garnish with the tomato wedges. Can be served warm or at room temperature.


James Villas – The Glory of Southern Cooking
6 to 8 servings – A favorite ay our house this time of year

2 Pounds of green beans – not thin French style ones
½ teaspoon salt
Freshly ground black pepper to taste
1 dozen or so small red or Yukon potatoes – or larger ones sliced in half
OPTIONAL – two pieces of good bacon or some lean salt pork.
Cut ends of beans, string if necessary and snap them into 1/1/2 inch pieces.

Rinse well and transfer to a large pot. And the salt, pepper and meat and enough water to cover by inch.
Bring to a boil, reduce heat and simmer slowly till beans are tender, about an hour.
Meanwhile wash the potatoes, peel a strip of skin around the center of each piece. add

About 30 minutes before the beans are done. Stir them in and cook until tender. Drain and serve in a large bowl.

Mint Sugar Snap Peas

Another easy 10 minute recipe

1 tablespoon olive oil
1 pound fresh sugar snap peas
1 tablespoon fresh lime juice
black pepper
1 tablespoon chopped fresh mint leaves

Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and sauté until crisp-tender, about 3 minutes. Add the lime juice and sauté, stirring, until the juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from heat and stir in mint.

Green Beans, Potatoes, and Sausage

(serves 4)

1 pound smoked sausage
1 pound fresh green beans, trimmed and cut in half
½ teaspoon garlic salt
½ teaspoon Maggie’s seasoning or soy sauce
12 ounces small red potatoes, scrubbed and quartered

1. Cut the sausage diagonally into half-inch slices. Put the sausage and beans into a large pot with water to cover.
2. Add the garlic salt and Maggie’s seasoning. Bring the water to a boil, add the potatoes, and simmer, stirring occasionally, for 15 to 20 minutes. Depending on the type of green beans you use, the length of time you cook the potatoes and beans together could be different. You want both the beans and the potatoes to be tender but not mushy.
3. Serve this right from the pot with bread or rolls and some sliced fresh tomatoes.

Italian flat beans with creamy onions


¾ pound Italian flat beans, tail ends cut off

1 large Spanish onion, sliced thinly

1 large garlic clove, chopped finely

1/2 cup white wine

1 1/2 cup cooking cream

Sea salt and freshly ground pepper

2 tbsp olive oil



1. In a medium saucepan, bring salted water to boil. Prepare other ingredients in the meantime.

2. Heat olive oil in a frying pan and pan fry the onions on medium heat until soft and golden brown, stirring regularly to keep from burning.

3. Pour in wine and let it bubble away for 30 seconds on high heat. Then turn the heat down to low.

4. Add the beans to boiling water and cook for 3-4 minutes.

5. While the beans are boiling, add garlic and cream to the onions and bring the heat up to medium. Stir in a good pinch of sea salt and pepper and saute for 1 minute. We want to cook the garlic off a little but still retain its punchy flavour.

6. Drain the beans and mix through with the creamy onions sauce.

7. Serve as a side dish or by itself with some crusty bread.