Sugar Baby Watermelon
Filet or Romano Beans
Sauce Tomatoes
Cucumber
Garlic
Basil
Beets
Minty Watermelon, Cucumber Salad
Heirloom Tomato, Beet And Burrata Salad With Basil Oil (the basil oil recipe is a great way to use a lot of basil and can store in your fridge for awhile)
Beet, Basil & Watermelon Salad with Honey Crunch Goat Cheese
Summer Beet Salad with Corn, Cucumber and Basil
Spicy Green Bean and Cucumber Salad
Green Beans in Tomato Sauce – The New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and talied and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.