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.

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