Itty Bitty Green Beans
June 28, 2010 § Leave a comment
We found some tiny green beans last week.
They’re smaller than an inch and so cute! I’m excited to see them grow.. and end up in a dilly bean jar. :D
Otherwise, the Bloody Butchers are doing their huge fast grow-y thing.
The zucchinis and peppers have flowers (pepper below).
And I had a home-grown salad! I’m looking forward to mixing this head with other types for a more interesting salad.
The basil has been enjoyed in Caprese Quesadillas and Lemon Basil Cream Pasta.
Caprese Quesadillas (serves 2ish)
- four tortillas
- olive oil
- REAL mozarella cheese (the stuff in a ball or floating in water)
- 1 roma tomato, in large dices
- small handful of basil from your garden!
“Saute” the tortilla on each side in olive oil (it should puff up). Place 1/4 of mozarella, tomato, and basil on one half of tortilla. Fold tortilla over and heat & flip until light golden brown. Repeat three more times. It’s delicious!
Lemon Basil Cream Pasta (serves 6ish)
- 1 lb pasta of your choice; I used bionaturae’s whole wheat gobbetti
- 2-3 garlic cloves
- olive oil
- package of silken tofu (I used Nasoya)
- juice & zest from a small lemon
- handful of basil from your garden!
- salt & pepper
- 1/2 red pepper
- 1 roma tomato, diced
Cook pasta according to directions. Saute garlic in olive oil until slightly brown (gives a lovely nutty texture; be sure to smell it sauteeing! it’s delicious!). Blend olive oil-garlic mixture with tofu, lemon, and basil. Adjust the sauce with olive oil, salt & pepper, garlic powder, basil, lemon, etc. to taste. Slightly saute red pepper. Stir pasta, sauce, red pepper, peas, and tomato together.