Green bean and Tomato Salad

Here is another summer time favorite that makes use of fresh ingredients and best served in season. I went to our local farmers market for the first time in years this weekend and lucky me it was the tomato festival! So many colorful and flavorful varieties of tomatoes for the tasting and buying! I ended up getting alot of little cherry style tomatoes in a variety of colors. I am not sure how I left the market without any larger tomatoes for sandwiches ... oh well! I also bought some fresh green beans knowing I wanted to make this salad. It is super easy and makes a great side dish. Use any kind of tomato you like .... I used cherry tomatoes although the recipe calls for two large tomatoes. Really, it does not matter so get creative and use what you've got.

Green bean and Tomato Salad

1 pound fresh green beans, trimmed and snapped in half
2 large tomatoes, cut into wedges OR lots of cherry tomatoes halved OR whatever kind of tomato you fancy
2 TBS balsamic vinegar
3 TBS EVOO
2 tsp or less minced garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper

1. Bring large pot of water to a boil. Add green beans and cook 3 - 5 minutes until crisp tender. Drain. Run under cold water to stop cooking process. Place in large bowl. Add tomatoes.
2. Combine vinegar and remaining ingredients. Whisk together. Pour over beans and tomatoes and gently toss until coated.

Yum!

Fresh Tomato and Basil Quiche

This dish is perfect for summer time as it uses fresh basil and tomatoes ... both abundant and delicious during the summer season. Do this dish justice and only make it when tomatoes are in season. It is just wrong to buy tomatoes in winter when they are hard, pale and tasteless!

I want to post this recipe now as our local farmers market is having a tomato festival this weekend!

Fresh Tomato and Basil Quiche (adapted from Cooking Light)

1 frozen/ refrigerated roll out style pie crust thawed
olive oil
1 cup sliced onion (I halved my onion then sliced)
1 clove garlic, minced
1 cup shredded sharp cheddar cheese
1 cup sliced tomato (I mixed cherry and traditional tomato on my quiche)
1/4 cup shredded fresh basil
1 cup 2% milk
1 1/2 TBS flour
salt and pepper to taste
3 large eggs, beaten

1. Unroll pie crust and carefully place in quiche pan. Par bake at 400 degrees about 10 minutes. Poke a few holes in the crust before placing in oven.
2. Add a bit of olive oil to a non-stick skillet. Heat over medium-high until hot. Add onion and garlic, saute 8 minutes or until lightly browned. Spread onion mixture in bottom of the prepared crust.
3. Sprinkle cheese over the onion and arrange tomato slices over the cheese. Top with basil.
4. Whisk milk and flour together. Add to beaten eggs and whisk a bit more. Pour over tomatoes. Bake at 400 degrees for 35 - 45 minutes until golden and knife inserted near center of quiche comes out clean.

Serve with a fresh summer salad! Yum!