I couldn’t leave my green beans alone today. I picked them and threw them in a skillet with some garlic, a lone green tomato, carrots and some bits of cilantro. All of the ingredients, except the garlic and carrots, came from the garden. It turned out great!
It was simple, quick and easy.
Recipe
- 5 cloves of garlic (we really like garlic)
- 2 carrots julienned
- 1 handful of garden fresh green beans 🙂
- 1 green tomato quartered
- 1 tbsp. fresh cilantro
- 1 dash of sea salt
- 1 half tbsp. of dry vermouth
Drizzle about 1 tsp. of olive oil in a skillet. Warm on medium-low heat. Add your garlic and allow to cook and release it’s scent. It may sizzle some and that’s ok. Just don’t allow it to over brown or burn. Add the tomatoes and the salt. Swirl the tomato around in the garlicky olive oil and let it cook and soften some. Then add your beans and carrots and vermouth. Turn the heat down to low and cover so it can lightly steam. I would say three or four minutes. Five minutes top. Sprinkle the cilantro on your veggies and you are done.
Turned out pretty good!
The Potted Bloom 
Leave a reply to kaysquared Cancel reply