Wednesday, October 2, 2013

Produce List for the Week of September 30th

September Yummy Pluot
Flavor Fall Pluot
Grand Finale Pluot
Grand Finale Yellow Peach
Pricess and Scarlet Royal Grapes
Heirloom Tomatoes
Cherry Tomatoes
Red, Yellow &Purple Bell Peppers
Anaheim Peppers
Jalepano Peppers
Red Onions
Butternut Squash
Green Beans

*List may vary depending on quantity and ripeness of produce.

Here is an easy and delicious way to cook your green beans!

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries
1 1/2 pounds trimmed slender green beans (such as haricots verts)
1/2 cup walnuts, toasted , chopped

Preparation: Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.
The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

Bon Appetit / November 2010

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