I met Lisa at York University, where, I'm sorry to tell you we both had asymmetric hair cuts. At least, that's how I remember it. There was a lot of Kate Bush being played on cassette in teeny dorm rooms. You get the picture. Through the wonders of Facebook, Lisa and I have re-connected. She's the most hilarious updater on my friend list and I love reading about her life in the UK with her lovely husband Paul and gorgeous kids, Jack, Mia and Isla. When I asked Lisa to contribute I thought for sure she'd do some baking as she seems to be always whipping up some pretty looking gateau. Instead she sent me this excellent vegetable dish. I've made it twice this week already and both times it was a big hit.
So, here's Lisa.… Well, actually, that's three year old Mia looking very proud of her beans. Lisa takes it after the pic.
I've been growing vegetables in our backyard for a couple of years now — some years I've planted more than others (depending on whether or not I'm heavily pregnant at the time!) and I've made a point of getting the kids involved. They help me plant the seeds, water the plants, pick weeds, and harvest the vegetables. It's helped them to not only recognize different vegetables and learn about how things grow, but I'm sure it encourages them to give veggies a taste.
Handful of French beans, trimmed
2 zucchini, sliced about 1 cm thick
1 clove garlic, crushed
Handful cherry tomatoes or 2 regular tomatoes chopped
Extra virgin olive oil
Add a glug of olive oil to a pan over medium heat. Add the garlic and stir for a minute, then add the zucchini and beans. Fry for a minute or two and then add the tomatoes and stir. Reduce heat to low and simmer for five minutes or until beans are tender. Just before serving, tear basil and stir into vegetables.
I made this as a side for grilled chicken breasts, but you could stir into pasta like penne or rigatoni and grate parmesan on top to make it into a meal.