Sep 3, 2013

Green Beans with Heirloom Tomatoes, Shallots and Olives

Hello, Upper East Side! Believe it or not, the vegetarian and I have moved again -- this time to the Upper East Side. This is my first time living on the Upper East Side and, trepidatious as I first was, I'm now settling into my routines here and really enjoying myself. For the vegetarian, this is a homecoming of sorts -- his first apartment in NYC was only four blocks away from our current home. While a lot in the neighborhood has changed, much is also still the same and we've been having lots of fun discovering new places and rediscovering old ones.

My favorite new discovery thus far (surprise, surprise) has been the 82nd Street Greenmarket. Having grown up with the Union Square Greenmarket (and then spent time getting to know the various markets in Paris when I lived there), it's always been comforting for me to be able to walk to a market, talk to farmers and base my purchases on what's actually fresh and tasty and seasonal rather than whatever the supermarket managers decided to put on sale that week.

This Greenmarket is one of the best I've been to. It's mostly in a church courtyard but also spills out onto the surrounding sidewalk. Nowhere near as big as Union Square, I actually find it more manageable. There's fruit, vegetables, fish, goat (I got some goat merguez), baked goods (including some that are sugar-free and gluten-free!) and eggs. I went with a list and came home with two bulging bags -- including lots of surprises I wasn't planning on getting. Two things I was thrilled to get were green beans and heirloom tomatoes. This time of year, I can have tomatoes three times a day (and I often do) and they went wonderfully with the green beans. Alongside Mustard Greens with (Anchovy)-Garlic Dressing they were the stars of our Housewarming party. Bon appetit!

Green Beans with Heirloom Tomatoes, Shallots and Olives
adapted from Vegetable Literacy

Fill a large pot with water and bring it to a boil. While the water's boiling, prep your other ingredients: trim the tails (and tips, if necessary) from the beans. Stir the shallot together with the vinegar in a small bowl. Chop the olives and garlic together. Chop the tomato into small chunks.

Once the water comes to a boil, add 1 tablespoon salt along with the beans. Cook for 5 minutes. Drain and dry in a dish towel.

Put the beans into a large bowl and toss with olives and garlic. Add salt and pepper to taste. Drain shallots from vinegar, reserving both separately. Whisk olive oil into vinegar and pour over beans. Strew shallots on top, along with tomatoes and basil. Gently toss everything together. Serve room temperature. Enjoy!


No comments:

Post a Comment