These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Stewed Green Beans and Yellow Squash With Tomatoes
From Statesboro Market2Go
<p>A modifed version of a Greek vegetable stew recipe. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: cooking.nytimes.com/ (Entered by Ariana Giddens)
Serves: 4-6
Vegan!
Ingredients
3 tablespoons
Olive oil (divided)
1 large
Onion (chopped)
2 large
Garlic cloves (minced)
1 pound
Green beans (drimmed)
3 medium sized
Yellow squashes (sliced)
1 1/2 cups
Tomatoes (peeled & chopped)
Salt & Pepper to tate
1/4 cup
Fresh mint
OR parsley
OR dill
1 or 2 tablespoon
Lemon juice (optional)
Step by Step Instructions
- Heat 2 tablespoons of the olive oil in a skillet or Dutch oven over medium heat, then add the onion. Cook stirring for 5 to 8 minutes. Add the garlic and continue cooking fot 1 minute.
- Stir in the green beans, yellow squash, and the remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt & pepper to taste.
- Cover and simmer for 30 minutes. Add the herbs of choice, then simmer for 5 to 10 minutes more. Add lemon juice if desired along with any additional seasoning you desire. Serve hot.