Warm Green Bean Salad with Tomatoes and Sausage

When Will asked what we were having for dinner the night that I made this, I told him “salad.” Then later on, as I was actually making dinner he drifted in, lured by the smell of Short Creek Sausage cooking.

“I thought we were having salad for dinner?!”

“It is salad…with sausage.”

😍

Apparently I had misled him, but he was not mad about it. I love this kind of meal: one that straddles the seasons with summer vegetables but prepared in a heartier (and hotter) manner. It still feels light and just the right amount of cozy.

My full share this week was cherry tomatoes, regular tomatoes, shishitos, dill, green beans, perpetual spinach, and chard. I sauteed the chard put it inside quesadillas with black beans and cheese, then topped them with a fresh tomato salsa, yogurt, cilantro chutney, and tamarind sauce inspired by these Indian-ish Nachoes (NYT link). I may need to do a reprise of these creamed shishitos, which were seriously one of the best things I’ve ever made. Especially since Paul’s shishitos are on the spicier side, they were just delightfully balanced with the cream. The perpetual spinach will be sauteed with garlic and ginger as an easy side with storebought dumplings, topped with chili oil, Chinkiang vinegar, and soy sauce.

Warm Green Bean Salad with Tomatoes and Sausage

  • 1 lb green beans (different colors are great!), trimmed
  • 1 lb sausage (I used smoked tomato and herb sausage from Short Creek)
  • 1 pint cherry tomatoes, halved
  • 1 medium tomato (~8 oz), chopped
  • 1 clove garlic, minced
  • 1 cup chopped herbs (I used dill, parsley, and 1 scallion)
  • 4 slices of good, crusty bread, chopped into 1″ cubes
  • 2 tablespoons olive oil
  • Salt

Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes. Drain and rinse with cold water to stop the cooking.

Cut the sausage in half, then chop into large chunks. Heat a large skillet over medium heat and add the sausage. As it cooks continue to break it up further. When the sausage is fully cooked and starting to brown add the cherry tomatoes, regular tomatoes, and garlic. Stir to combine, and cook for about 5 minutes until the tomatoes are warmed through and starting to break down and give off their juices.

In one more pan, heat the olive oil over medium high heat. When it shimmers, add the chopped bread, stirring so it is coated in oil. Cook for about 5 minutes, stirring every minute, until the bread is browned on all sides.

Finish the salad by tossing the cooked beans with the sausage and tomatoes. Serve warm or room-temp with croutons on top.

Summer Salad with Tapenade

We’ve officially entered my favorite month of the year. And I do mean entered, because my favorite month is not August, but mid-August through mid-September. In my mind the best produce isn’t limited to calendar months, but this last third of summer. While we’re still enjoying cucumbers, zucchini, and green beans, tomatoes start to come in hot, as well as eggplant, peppers. Sweet corn kernels burst off the cob, melons are ripe, berries are still in full swing. Greens love the relief from the hot weather, and then we start to see some fall veg come in. There really aren’t enough meals in the day to eat all the goodness.

This salad is a bounty in a bowl. Take whatever veg you have and toss it with a bold tapenade for an easy dinner. The mix of cooked and raw vegetables makes for an interesting salad, and it’s vegan if you leave out the anchovy. Add in some additional protein like beans, hard-boiled eggs, or cooked meats if you want to bulk it up.

My full share this week was potatoes, husk cherries, tomatoes, scallions, fresh onions, hole-y arugula, carrots, holy basil, zucchini, shishito peppers, melon, and a few tiny eggplant. For lunch one day I made egg salad sandwiches with arugula and tomato. Half a giant zucchini, a tomato, and some onions went into a savory galette inspired by this one and this one, served with blistered shishitos on the side. My remaining zucchini and scallions are going alongside this Yakitori-style salmon (NYTimes link). Holy basil is going into Pad Kra Pao. I highly recommend embracing the slightly lower temps to turn on your oven for roasted eggplant and cherry tomato pizza or Athena bowls.

Summer Salad with Tapenade

Serves 4

Adapted from Dinner: Changing the Game by Melissa Clark

  • 1 medium eggplant (or about 6 fairytale)
  • 1 medium zucchini (or half a large one)
  • 1 lb new potatoes
  • ½ lb green beans
  • 1 bunch of arugula (about 4 oz), chopped
  • 1 large tomato
  • ½ pint cherry tomatoes
  • 4 tablespoons olive oil, divided, plus more fore drizzling
  • 1 clove garlic
  • 1 ¼ cup pitted Kalamata olives
  • ½ cup chopped parsley (a large handful)
  • 2 tablespoons drained capers
  • 1 anchovy
  • Juice of ½ a lemon, plus extra wedges for serving
  • 1 anchovy filet
  • Salt and pepper

Preheat the oven to 400F. Chop the eggplant and zucchini into 1/2 inch cubes. Drizzle with 1 tablespoon olive oil, plus salt and pepper. Toss to coat and spread in a single layer on a baking sheet. Roast for 30-35 minutes, tossing halfway through, until completely soft and browned at the edges. Let cool.

While the eggplant and zucchini are roasting, place the potatoes in a pot and cover with water (we’re going to cook the beans with the potatoes in the came pot, so make sure it is big enough for both). My potatoes were quite varied sizes, so if that’t the case cut the larger ones in half or quarters so they match. Bring to a boil over high heat and cook for 10-15 minutes, or until a fork can easily pierce all the way through. In the last minute of cooking put the green beans in the pot. Drain both and let cool.

Chop the tomatoes and halve the cherry tomatoes. Combine them in a bowl and drizzle with 1 tablespoon oil. Season with salt and pepper, and stir to combine.

In a food processor fitted with the S-blade, start the motor and drop the garlic clove in from the top. When you can’t hear it bouncing around anymore stop the machine and wipe down the sides of the bowl with a spatula. Add in the olives, capers, parsley, remaining 2 tablespoons olive oil, juice from 1/2 a lemon, and anchovy fillet. Pulse a couple times, then scrape down the sides. Pulse again until the olives are uniformly chopped but not pureed.

Build salads with a base of arugula, topped with potatoes, roasted eggplant and zucchini, green beans, a few scoops of tomatoes, and a dollop of tapenade. Finish with olive oil, lemon juice, salt, and pepper to taste.

Last week I cooked….

Last week I cooked - Vegetal MattersLast week I was overwhelmed, but this week embracing farm stand and garden produce and thoroughly enjoying that time where you feel like you’re in the thick of summer but there is still so much more of it to be enjoyed.

Grilled shrimp marinated in garlic, olive oil, chili powder, cayenne pepper, and smoked paprika (pictured above).

Black bean and corn burgers over salad with lime cumin vinaigrette. These stayed together really well (I pan fried them), and were extra wholesome over greens.

Sesame peanut garlic scapes with noodles and spicy cucumber salad dressed in garlic chili paste mixed with some rice vinegar and soy sauce, finished with cilantro and sesame seeds.

Marinated green beans to bring to a work barbecue. This is always and forever my favorite cookout salad because it is best put together the night before, nice and crunchy, and doesn’t wilt when outside for a bit. This time I made it with half wax beans and it was so pretty.

Yogurt with raspberries and granola. I made this batch with a mix of honey, maple, and agave to sweeten (cleaning out almost empty bottles from the pantry…),with ginger as the spice and coconut flakes.

Purple cauliflower and kale quesadillas. I still have the other half of this magic cauliflower…what else will I make?!

Potato salad with celery and garlic scapes dressed in a mustard vinaigrette (to go with lobsters eaten down the Cape #SUMMER).

Red wine and berry sorbet. 10/10 for easy summer dessert. I used a shiraz instead of the pinot noir, and a mix of strawberries, raspberries, and a little bit of rhubarb cooked down with sugar (leftover from making these last week). I skipped the straining step, and just blitzed two-thirds of the mixture in a food processor before freezing because I don’t minds seeds/berry bits in the slightest. Next time I may see if I can get away with a bit less sugar and more wine.

Not a thing I made, but a very important thing to read: the summer issue of Gout, which does the absolute best job of making fun of food trends.