Martha Stewart’s Vegetables: Late Summer Recipe

Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—has a new cookbook that is near and dear to her heart (and ours!). Martha Stewart’s Vegetables covers everything from selecting, storing, and preparing vegetables to cooking from the garden and the market. The 150 recipes highlight the flavors and textures of everyday favorites and uncommon varieties alike. Keep reading for a recipe that is perfect this time of year when we’re on the verge between summer and fall.

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In late summer, fresh green beans and shell beans make a wonderful pair, one sharp
and crisp-tender, the other buttery and plump. They’re the beginnings of our version of
fatoush, a Middle Eastern bread salad that’s a fine way to enjoy summer produce.
You can blanch the beans in the same pot: first the green beans, and then the shell (and
not the other way around, since shell beans release a lot of starch).

Green Bean, Shell Bean, and Sweet Onion Fattoush
Serves 4

Green Bean, Shell Bean, and Sweet Onion Fatoush

2 lemons, 1 zested and both juiced
2 garlic cloves, crushed
Coarse salt and freshly
ground pepper
½ cup extra-virgin olive oil, plus more for brushing
½ pound haricots verts, trimmed
¾ cup shelled fresh shell beans, such as limas
3 pita breads (6-inch)
½ large Vidalia onion, coarsely chopped
1 English cucumber, quartered and cut into 1- inch pieces
4 ounces feta cheese, crumbled
½ cup coarsely chopped fresh mint, plus more for garnish
1⁄3 cup coarsely chopped fresh flat-leaf parsley

 

1. Whisk together lemon zest, lemon juice, and garlic, and season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; discard garlic.
2. Blanch haricots verts in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to an ice-water bath (reserve pot of water); let cool, then drain and pat dry. Place in a large bowl.
3. Return water to a boil. Blanch shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain in a colander and pat dry. Combine with haricots verts.
4. Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pita, turning once, until golden and crisp, about 1 minute per side. Let cool, then tear into 1-inch pieces.
5. Add onion, cucumber, feta, herbs, and pita to the beans; drizzle with ½ cup vinaigrette; toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10
minutes and up to 1 hour before serving.

 

Image and recipe courtesy of Clarkson Potter/Publishers, a division of Penguin Random House, LLC. Copyright 2016 by Martha Stewart Living Omnimedia, Inc. Photographs copyright 2016 by Ngoc Ming Ngo.


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