Tag Archives: Chive

Wax Beans and Fingerlings – A Crisp Summer Side

One of my favorite vegetables is the wax bean, and I am happy to see them appearing at local farm stands and produce markets.  Last night, I prepared these lovely pale yellow string beans, along with fingerling potatoes, to accompany Provençal stuffed tomatoes.

My recipe is straightforward – simply slice off the ends and steam the beans for about three minutes (just enough for them to retain their crispness).  Then, run the beans under cold water to stop the cooking process.  Arrange the wax beans down the center of a large, flat serving dish, and drizzle with extra virgin olive oil.  Season with fresh cracked pepper and sea salt.

To prepare the potatoes, slice on a bias and boil until soft enough to put a fork through; then, drain and toss with extra virgin olive oil, fresh cracked pepper and sea salt.  Arrange the fingerlings along both sides of the wax beans.

For some color and enhanced flavor, I garnished the vegetables with herbs from my herb garden…chives on the potatoes and lemon thyme and a sprig of rosemary on the beans.

Serve at room temperature for a cool, refreshing side to meat or fish.

Wax beans

French Women Love Les Pâtes

Everyone knows that French women love wine and cheese, but did you know that they also love pasta?

French Women Pasta, a mother and daughter team based in Newark, Delaware, is a  local distributor for Pappardelle’s Pasta produced in Colorado.   You may have spotted French Women Pasta at local farmers’ markets during the summer months along with their over fifty flavors of pasta.  Although most farmers’ markets have ended for the year, French Women Pasta will participate in several fall and winter events as listed on their website at www.frenchwomenpasta.com (and will accept orders!)

My husband and I have tried several flavors, including the Lemon Chive Angel Hair, Orange Szechuan and Spicy Thai Linguine.  The pasta is packaged in eight ounce containers, ideal for serving three or four.

Pasta

The Lemon Chive Angel Hair had a subtle, fresh flavor – a perfect pairing for shrimp and scallops.  To prepare, bring a large pot of water to a boil.  Add the pasta and stir.  While the pasta is cooking (which will only take a few minutes), heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp and scallops in the pan, cooking for about two minutes per side until opaque.

When the pasta is ready, drain the water and add the pasta to the sauté pan of seafood. Using a wooden spoon, blend the pasta and seafood and coat the pasta with the butter and oil.  You will likely need to add additional butter.  Plate the shrimp and scallops atop the pasta and season with freshly squeezed lemon juice, ground pepper and sea salt.  If you would like additional heat, try a dried red pepper!

Pasta and Seafood

Look for French Women Pasta and their unique flavors this fall…from Lavender to Porcini Mushroom to Lime Cilantro.