Thursday, July 25, 2013

Sautéed Green Beans with Heirloom Tomato Marinara Sauce

  • 4 cups halved heirloom cherry tomatoes
  • 2 tablespoons of virgin olive oil
  • 1/2 cup of filtered water
  • 4 cloves of garlic, grated on a microplane or minced
  • 1 large shallot, chopped
  • 2 tablespoons of fresh chopped parsley
  • 1 giant handful of fresh basil leaves, ripped
  • sea salt and coarse ground pepper to taste
  • 2 cups of fresh green beans, end snipped
In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.

Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.
{serves 2-4}

For more information and recipes from Sherrie visit her blog, With Food + Love

Thursday, July 4, 2013

Roasted or {Grilled} Garlic Scapes with Sea Salt

  • 1 bunch garlic scapes
  • olive or coconut oil
  • sea salt
Preheat oven to 400 degrees.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.

To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.

For more information and recipes from Sherrie visit her blog, With Food + Love