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Recipes of the Week
Recipe
of the Week 7-25-10
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Green Beans &
Zucchini in Green Sauce
Green Sauce:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian
parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables:
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise,
each half cut lengthwise into 1/3-inch-wide
strips
3 tablespoons water
2 tablespoons fresh Italian parsley
leaves (for garnish)
For green sauce:
Blend first 7 ingredients in processor
until finely chopped. With machine
running, gradually add olive oil.
Process until coarse puree forms.
Season sauce verte to taste with salt
and pepper.
Can be made 1 day ahead. Cover
and refrigerate.
For vegetables:
Heat oil in heavy large nonstick
skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle
with salt and 3 tablespoons water.
Cover; cook vegetables until almost
crisp-tender, stirring occasionally,
about 4 minutes. Uncover; cook until
vegetables are just tender, about
2 minutes longer. Stir in enough sauce
verte to coat vegetables generously.
Season with salt and pepper. Transfer
to bowl. Garnish with parsley and
serve.
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