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Category: |
Category: |
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Green Beans with Tomato |
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Ingredients: |
Ingredients: 1˝ lb. fresh thin green beans
4 cups Pastene kitchen ready tomatoes
1 medium garlic clove, finely chopped
4-5 leaves fresh basil, washed and roughly chopped
˝ tsp. salt
olive oil
⅓ cup cold water - more as needed to thin tomato sauce
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Directions: |
Directions: 1. Wash and drain green beans. Trim tips.
2. Spray skillet with cooking spray. Arrange beans lengthwise in skillet.
3. Cover with tomatoes. Scatter garlic and basil over tomatoes.
4. Drizzle with olive oil.
5. Pour ⅓ cup cold water over tomatoes. Add salt.
6. Bring to simmer. Do NOT cover.
7. As sauce thickens, add water as needed.
8. Cook until green beans are tender.
9. Serve as a side dish. |
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Zucchini with Tomato and Potato |
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Ingredients: |
Ingredients: 3 small to medium zucchini, cut into cubes
3 medium potatoes, cut into cubes
3 stalks of celery, chopped into small pieces
1 onion, chopped into small pieces
2 (14.5 oz.) cans diced tomatoes
3-4 cups cold water
salt and pepper to taste
olive oil
Pecorino Romano cheese, grated or
mozzarella cheese, shredded
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Directions: |
Directions:1. Spray bottom of pan with cooking spray and coat with olive oil.
2. On low heat sauté potatoes, celery and onion.
3. Add tomatoes and water. Bring to low boil. Lower to simmer.
4. When potatoes are just getting tender, add zucchini.
5. Add salt and pepper to taste. Simmer until zucchini is tender.
6. Can be served over brown rice.
7. Sprinkle with grated or shredded cheese if desired. |
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Personal
Notes: |
Personal
Notes: Both recipes are favorites in the summertime when green beans and zucchini are abundant at local farm stands or in our backyard gardens.
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This recipe for Veggies with Tomato is from