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Home-grown vegetables add pride to dish


September 05, 2013
Home gardens are at their peak and cooking up the vegetables from your own back yard brings a certain pride to the table.

This week I paired tomatoes from my garden with fresh green beans and mushrooms. A simple skillet side dish to serve with any entree. I finished the beans with fresh snipped and chopped chives. However, parsley, basil or just about any fresh herb will do.

Summer Green Beans with Tomatoes and Mushrooms

1 lb. fresh green beans, trimmed

1 tablespoon olive oil, plus more as needed

2 to 3 cups sliced fresh mushrooms (12 to 16 oz.)

1 lb. plum tomatoes, halved and quartered

1/4 cup chopped fresh chives (or other fresh herb)

garlic salt and pepper to taste

Bring a pot of slightly salted water to a boil. Add green beans and cook until almost tender. Drain and set beans aside.

Heat oil in a skillet or a wok to medium heat. Add mushrooms and saute until tender.

Add tomatoes and season with a bit of garlic salt and pepper. Cook for just a few minutes, then add green beans and raise heat to medium high.

Drizzle some more olive oil over beans and toss and cook for another 7 minutes or so. Season again with garlic salt and pepper.(Always taste for seasoning as you go.) Just before serving, toss in the fresh chopped chives.

Garlic lovers can add fresh garlic when you add tomatoes. Garlic haters can season with regular salt.

Final cooking time will depend on how well you like your green beans cooked.

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