Farmer's Market Vegetable Saute

Each week I pick up a basket overflowing with fresh vegetables from a stand at our farmer's market.  The veggies taste so much fresher than what I usually buy at the grocery store that we often eat them raw.

When I cook them, I like to keep it simple, to allow the flavor of the veggies to shine through.

A simple saute is a pretty way to accomplish this. This dish is a perfect side to grilled meats. Make it a main dish with a sprinkle of cheese and a crusty loaf of bread.

Mangia! Mangia!
Andrea

Farmer's Market Vegetable Saute
Inspired by the Garden Spot Vegetable Farm in Princeville, IL

2 tablespoons olive oil
1 medium onion, halved and then thinly sliced (you can substitute 1 or 2 shallots or 2-3 leeks)
2 cloves of garlic, minced
3 to 4 ears of corn, kernels removed
1 pound green beans, ends removed and cut into 2-inch pieces
2 or 3 small red peppers, thinly sliced
5 or 6 small red potatoes
3 tablespoons fresh herbs (such as cilantro or Italian parsley)
Salt and pepper to taste

Microwave potatoes until soft, about 5 or 6 minutes. Let cool, then cut into quarters.

Using a sharp knife, cut corn kernels from the cob, set aside. See my easy trick for completing this task here.

Heat oil in a large skillet over medium high heat. Add onion and stir until onion starts to become translucent. Lower heat to medium-low and continue to cook until onion caramelizes and turns golden brown. Add garlic and cook until fragrant.

Add corn, green beans and peppers and cook, stirring frequently, until vegetables just begin to soften. Add potatoes and 2 tablespoons herbs and salt and pepper. Cook another 2 or 3 minutes.

Remove from heat. Place vegetables in serving bowl and sprinkle with remaining herbs and salt and pepper to taste.

Grilled Scallops with Blistered Green Beans

I'm having a love affair with scallops this summer — ever since I realized how well they hold up on the grill.

This main dish is easy to prep and super simple to cook.

The husband and I really enjoy these scallops, and so does my youngest, Sam. Add a beer for the grown ups and it's the perfect summer meal.

Mangia! Mangia!
Andrea

Grilled Scallops

2 pounds large (sea) scallops, fresh or frozen
2 tablespoons olive or vegetable oil
2 to 3 tablespoons lemon juice, lime juice or some of both
Fresh ground black pepper to taste
Salt to taste
1 to 2 tablespoons chopped fresh cilantro or Italian (flat leaf) parsley

Thaw scallops if frozen. Pat dry and place in medium bowl.

Mix together oil, lemon and/or lime juice, salt and pepper and cilantro or parsley. Pour over scallops and gently stir to coat all of the scallops. Let sit in refrigerator for 15 to 30 minutes.

Meanwhile, heat your grill to medium high heat. Spray a grill grate with cooking spray.

Place scallops on grill and cook for about 4 minutes or until lightly browned. Turn scallops and cook for another 4 to 5 minutes.

Remove from grill and plate these babies up with some green beans.

Blistered Green Beans

1 pound or 1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
2 teaspoons fresh ground black pepper
1 teaspoon coarse salt
1 to 2 tablespoons lemon juice (optional)

Toss green beans with oil, lemon juice and salt and pepper in a 9 x 13 metal or foil pan. (I use an old jelly roll pan.)

Cook on grill for 4 to 5 minutes, stirring once or twice. Continue cooking until green beans are lightly browned and blistered on at least one side. Drain off oil before serving.

Sauteed Green Beans with Lemon

Spring is here, and the weather in Charlotte has been gorgeous. With the temperature rising, I haven't been in the mood to roast my vegetables. This may come as a shock to those of you who've been reading this blog for a long time and know how much I adore roasted veggies. From asparagus to radicchio, I have roasted it.

But now my taste buds are craving something lighter and fresher. So I set out to find a way to cook green beans that was as simple and delicious as roasting.

Well, you guys, I think I found my new warm weather go-to: Sauteed Green Beans with Lemon.

Let's get cooking!
Erin

Sauteed Green Beans with Lemon
Serves: 4

1 tablespoon butter
1 pound green beans, stem ends trimmed
1/4 cup water
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
Salt

Melt butter in a large skillet over medium high heat. Add green beans and cook until they get brown spots, about 5 minutes, stirring occasionally. Add water and cover skillet. Allow beans to cook until they're bright green and beginning to soften, about 2 minutes. Uncover skillet and continue to cook until beans are crisp-tender and liquid has evaporated, another minute or two. Turn off the heat and stir in lemon juice, lemon pepper, and salt to taste.