• 1 pound green beans, rinsed and ends snapped off
• 1 tablespoon butter
• 1 1/2 cups cherry tomatoes, halved
• 1 teaspoon fresh thyme, leaves only
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Dash of orange juice (optional)
• Zest of 1 lemon
• Zest of 1 orange
• Salt and pepper to taste
1. Saute the green beans in the butter until bright green but still al dente. Remove from the pan and set aside.
2. Add the cherry tomatoes to the pan and saute until soft. Season with thyme.
3. In a bowl mix together the olive oil, lemon juice and orange juice, lemon and orange zest, and salt and pepper.
4. Toss the beans and tomatoes together.
5. Pour the vinaigrette over and serve warm. This dish goes well with Israli couscous.
SERVES 6 AS A SIDE DISH.
Green beans are good source of stroke preventing potassium, and an excellent source of both vitamin C and A. Cherry tomatoes also have vitamin C, which can prevent heart disease and certain cancers, as well as A, which is important to both eye development and skin maintainence. Cherry tomatoes also contain lycopene, an antioxidant that colors red vegetables and is thought to protect against heart disease and cancers of the prostate, cervix, and colon.
Recipe created by Amy Scheuerman of EarthBoundKitchen.com and courtesy of the Federation of Massachusetts Farmers Markets