Neapolitan Green Beans

Neapolitan Green Beans

Using summer's best veggies, our Neapolitan Green Beans are enhanced with garlic, tomatoes and basil.

Summer is the perfect time to make fresh homegrown veggies. A perfect complement to nearly any meal, a medley of garlic, tomatoes and basil enhance our slow-cooked green beans, infusing them with succulent flavor.

PREP: 15 minutes
COOK: 20 minutes

INGREDIENTS

  • 1 pound green beans, trimmed
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 medium tomato, cored and torn into pieces
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 large sprig fresh basil

DIRECTIONS

  1. Rinse and drain green beans. Place beans in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato and oil. Cover, cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
  2. Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Favorite Soup and Salad

When Heather is sick, she craves tomato soup and a grilled cheese sandwich. One day when I didn’t have a can of soup on hand, I had to improvise and discovered this spicy homemade version which delivers robust taste and delicious croutons which float on top, combining the favorite flavors she wants. Although I’ve never even liked tomato soup before, this recipe even had my taste buds doing the happy dance. Serve it with a Market Salad for a complete meal.

Tomato Soup with Mozzarella Croutons and Market Salad

When you're craving soup and salad, this grown-up version of tomato soup hits the spot. Topped with homemade croutons, mozzarella and basil, it is a succulent treat even the most finicky appetite will enjoy. Serve it with a market salad to complete the meal.

Tomato Soup with Mozzarella Croutons

PREP: 10 minutes
COOK: 40 minutes
INGREDIENTS
FOR THE SOUP
  • 1 28-ounce can whole peeled plum tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 1/2 cups low-sodium chicken stock
  • Kosher salt and freshly ground pepper
FOR THE CROUTONS
  • 1/2 baguette, sliced (about 16 slices)
  • Olive oil, for drizzling
  • 8 ounces fresh mozzarella, thinly sliced
  • Fresh basil leaves
DIRECTIONS
  1. Pulse tomatoes and liquid in a blender until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree in batches until smooth; season with salt and pepper.
  2. Meanwhile, drizzle bread with oil. Toast in 375° oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
  3. Top with fresh basil, season with salt and pepper, and serve with soup.
YIELDS: 4 servings

Market Salad

PREP: 5 minutes
INGREDIENTS
  • 1 heart of romaine, washed and well dried
  • Good quality extra-virgin olive oil
  • Red-wine vinegar
  • Salt (preferably sea salt flakes)
  • Freshly ground black pepper
DIRECTIONS
  1. Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt or pepper if needed.
YIELDS: 4 servings
© 2011 Jadeworks Entertainment.