CSA Produce: Beans, Tomatoes, Corn, PeasHealthy, Vegetarian
Serves 4
6 ounces fresh beans, shucked
4 ounces each, haricots, verts and wax beans
6 ounces sugar snap peas
3 garlic scapes, cut into 1 inch length
1/4 cup plus 2 tbsp extra virgin olive oil
3 tbsp champagne or white wine vinegar
2 ears of corn, husked
1/4 cup fresh tarragon, chopped
1 avocado
5 ounces grape tomatoes
Coarse salt and fresh ground pepper
1. Prepare an ice water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15-20 minutes. transfer to ice water bath. Drain. Repeat with haricots, verts, wax beans and sugar snap peas, cooking together for 2 minutes. Repeat with scapes, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
2. Whisk oil, vinegar and tarragon in a small bowl. Season with slat and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.
Recipe courtesy of Martha Stewart Living Magazine