Recipes

Ingredients

• Salt and pepper, to taste
• 1 lb. French beans (or green beans), stem ends trimmed
• 2 bunches of broccolini—ends trimmed, thick stalks split lengthwise
• 3 Tbsp. extra-virgin olive oil
• 1 bunch of breakfast radishes—washed, greens removed, and bulbs quartered
• 2 tsp. of chopped garlic
• Grated zest of one lemon
• 1 Tbsp. unsalted butter
• ½ cup soft herbs, lightly chopped (such as parsley, chives, basil, or tarragon)

Instructions

1. Fill a large saucepan with water and bring to a rolling boil over high heat. Add ½ tsp. of salt and the French beans. Return to a boil and cook 1-2 minutes, until bright green. Transfer to a bowl of ice water with a hand strainer or slotted spoon and let cool.
2. Bring the water back to a rolling boil and add the broccolini. Cook for 2 minutes and transfer to the same or another bowl of ice. When both vegetables have cooled, drain using a colander and pat dry with a paper towel.
3. In a large, heavy-bottomed skillet, heat the olive oil on medium heat. Add the radishes and cook 2-3 minutes. Then, add the broccolini and garlic. Stir with a wooden spoon or tongs to lightly cook the garlic. Stir in the beans to heat and toss in the lemon zest and butter. Season with salt and pepper to taste and fold in the fresh herbs. Serve.