Shishito Peppers
Asian Long or Romano Beans
Heirloom & Slicer Tomatoes
Red Tropea Onions
Eggplant Mix
Cucumbers
Blistered Shishito Peppers with Miso
Piri Piri Chicken with Shishito Peppers
Tam Taeng Kwaa (Thai Cucumber Salad) –Pok Pok by Andy Ricker
Caramelized Onion, Tomato, & Eggplant Pasta
Romano Beans with Burrata, Roasted Eggplant, Fresh Basil & Garlic Oil
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.