Herbed summer vegetables

 
                          HERBED SUMMER VEGETABLES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese/eggs                      Harned 1994
                 Herb/spice                       Side dish
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Mixed fresh herbs*
                         -- loosely packed
    8       oz           Feta cheese
    3       tb           Olive oil
    1       lb           Yellow patty-pan squash
                         -- trimmed, cut vertically
                         -- in 1/4" thick slices
    8       oz           Green beans -- trimmed
                         -- cut diagonally
                         -- in 1/2" pieces
    1       lb           Tomatoes* -- cored
                         -- coarsely chopped
                         Salt and pepper -- to taste
      1/4   c            Fresh dill -- loosely packed
 
   *Oregano, basil and chives.
   
   **Ripe tomatoes are essential to this dish, but beyond
   that, try any vegetable available.  Loomis also
   suggests trying asparagus, fava beans, baby turnips,
   baby bok choy, scallions or garlic shoots in this
   recipe.
   
   Mince mixed herbs.  Crumble the feta cheese in a small
   bowl, drizzle it with 2 tb. of olive oil, and stir in
   the minced herbs until thoroughly incorporated.  Set
   aside.
   
   Heat remaining 1 tb. olive oil in a wok or large heavy
   skillet over medium-high heat.  When oil is hot but
   not smoking, add the squash and cook, stirring
   constantly, until it begins to soften, 3 to 4 minutes.
   Add the beans; toss to mix.  Cook, stirring
   constantly, until they begin to turn a vivid green, 3
   to 5 minutes.  Add tomatoes and cook, stirring
   constantly, until squash is translucent, beans are
   bright green and crisp-tender, and tomatoes have
   softened, 4 to 5 minutes. Season with a little salt
   and a generous amount of pepper.  Remove from heat.
   
   Mince dill and add it to the vegetables, mixing well
   so that it is evenly distributed.  Transfer vegetables
   to a warmed serving platter, distribute the seasoned
   feta cheese on top, and serve immediately.
   
   Yield: 4 to 6 servings.
   
   From _Farm House Cookbook_ by Susan Herrmann Loomis.
   New York: Workman Publishing Company, Inc., 1991.  Pp.
   252-253.  ISBN 0-89480-772-2. Electronic format by
   Cathy Harned.
  
 
 
                    - - - - - - - - - - - - - - - - - -