This week your basket contains: cucumbers, summer squash, onions, lettuce, tomatoes, cherry tomatoes, BEANS, beets, sweet peppers and basilThe full baskets of summer seem like they should be easy to use, but it can be easy to fall into a rut.  This is a nice recipe to change up on the way you use the beans.

GREEN BEAN SALAD WITH PROSCIUTTO

1 Lb. green beans

4 Oz. prosciutto cut into thin strips

2 Tbs. red wine vinegar

1/4 tsp. kosher salt

1/8 tsp. ground white pepper

3 Tbs. olive oil

½ medium onion chopped

1 Tbs. fresh basil

1/2 cup shavings of Parmesan cheese

Cook beans in a pot of salted water until tender; approx. 5 minutes.  Drain and rinse with cold water.  Allow to dry.  In a large non-stick skillet add prosciutto and onion.  Cook over high heat until onions are translucent and prosciutto starts to crisp.  In a large bowl, combine the vinegar, kosher salt and white pepper.  Whisk in the oil.  Add the prosciutto mixture and the basil and mix well.  Add the beans and cheese shavings and toss gently.  Serve immediately.  Adapted from 1999 Food and Wine Recipes.

This is a quick, easy and tasty way to put together a tasty dinner on a hot day without cooking. 

GAZPACHO

2 slices whole grain bread or ½ garlic bagel

3 cloves garlic, squeezed

¼ cup olive oil

2 cucumbers

1 onion

1 summer squash

2 basil tips

salt and pepper to taste

2-3 lbs tomatoes

½ lb. green beans

1 sweet pepper

Blend bread, garlic, onion and olive oil in a blender or food processor until smooth.  If needed, add tomatoes for additional liquid.  Trim vegetables of stems and blossom ends, but you do not need to peel them.  Continue adding ingredients until all are included, emptying blender as needed.  Taste and adjust seasonings then chill.  Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.  Serves 4 –6.

If you are looking for another way to use basil, this one will be popular. 

PEPPERCORN RANCH DIP

2/3 cup buttermilk

1 cup lowfat cottage cheese

juice of 1 lemon (2 Tbs.)

1 tsp. coarsly ground peppercorns

1 Tbs. minced, fresh chives

2 Tbs. fresh chopped basil

1 tsp. fresh thyme leaves

salt to taste

In a food processor combine all ingredients except salt.  Process until a creamy dip is formed.  Season to taste with salt.  Transfer to a bowl and chill. 

We also have SHISHITO AND PADRONE peppers.  You can order pint of these tasty treats for $4 by emailing us.  We will fill orders in the order they arrive.  Please understand it may take a week or so to get to your order due to our limited supply.