A Season for Green Beans

We've moved on from the cabbage. Now we're on to the weeks of green beans. In this week's CSA: basil, onions, eggplant, green beans, yellow wax beans, new and yukon gold potatoes, and broccoli.

We used the very last of last week's cabbage to make a lime cabbage slaw for use on tempeh tacos (which were absolutely yummy).

Our first variation on green beans was this really fresh Swiss green bean salad that we served with tofu egg salad sandwiches. Diced tofu replaces the egg in the sandwiches, which we were skeptical of at first, but it really works. The recipe includes a mayo made from silken tofu, so it's completely egg-less, but we just used regular mayo.

This green caponata over creamy polenta was an excellent way to use up a lot of our produce. The eggplant, onions, and basil all went in here. Really, really tasty.

(Recipe in Just in Time!)

And finally, the broccoli went into our Aglio e Olio pasta recipe. This is a really simple and quick weeknight meal. Instead of broccoli, you can add whatever veggie you have on hand, or add no veggies at all.

Aglio e Olio with Broccoli

1 head fresh broccoli, cut into florets
1/2 lb. angel hair pasta
1/2 C. extra virgin olive oil
4 large cloves garlic, minced
1 1/2 tsp. dried red pepper flakes
1 tsp. salt
Parmesan cheese for garnish

1. Bring a large stockpot of water to boil. Blanch broccoli for about five minutes.
2. At the same time, heat olive oil in a large skillet with high sides over medium heat. Add garlic, red pepper flakes, and salt.
3. Using a spider or slotted spoon, remove broccoli from water. Let drain for a moment and then add to the pan with olive oil and garlic. Saute for about 10 minutes.
4. While that's going, bring the stockpot water back to a boil and add the pasta. Cook according to package directions and then drain.
5. Add pasta to pan with olive oil and use a tongs to turn and coat.
6. Serve topped with fresh grated Parmesan cheese and enjoy!


  1. You know Courtney, I have been looking forward to your post all week since I knew you would post something fabulous! I preparing this for dinner tonight! Have a great day.xx
    PS-The book arrived yesterday...thank you so much.

  2. Your menu is always mouth watering and green beans are an all time favorite of mine. We have been making pesto with our basil---YUM!!!

  3. been a while since we had green beans here, they look great!

  4. I haven't eaten breakfast yet and now my stomach is killing me. Everything looks delicious!

  5. I grew up next door to my grandmother and she always had a big, beautiful garden in her backyard in the summertime. My favorite thing to pick were the fresh string beans. I'd pick them, wipe them on my shirt and munch away. Nothing like it in the world!! Now my mouth is watering!! :)

    ~ Wendy

  6. That last recipe sounds great! I just tried out a new veggie stir-fry yesterday using some of our green beans, zucchini, and a couple of other CSA goodies. It was decent, but your recipes and pictures look yummier. Next time!

  7. I love how you share your weekly CSA bounty and the ways you use it--makes me feel ready to tackle ours when we go gather it up tomorrow.
    Also super impressive that you're always trying new things.... definitely going to follow your lead!