Flat Beans with Tomato Vinaigrette
These flat beans are from Scarecrow Farms in Hollowville, NY. A multi generational farm in Upstate NY and a regular vender at the Hudson Farmers Market. I once overheard them talking about farming with another customer, discussing "organic" and they had such a no nonsense view of the work they do " from where I come from, thats just farming" but I suppose thats the beauty of a family run business.
- 1 1/2 pounds yellow flat beans, stem end trimmed
- Sea salt
- 1/4 cup olive oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 pint cherry tomatoes, quartered
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
Bring a large pot of water to a boil. Add beans and a big pinch of salt. Cook until beans are just tender, about 4 minutes. Drain beans and rinse under cold running water.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over low heat. Add shallot and cook just until soft, about 2 minutes. Add garlic and cook another 30 seconds. Do not brown. Add tomatoes and cook until, stirring until tomatoes are soft and delicious, about 4 minutes. Remove from heat. Stir in vinegar and remaining olive oil. Season to taste with salt and pepper. Spoon over cooked beans.
Potato Salad with Anchovies and Parsley
- 2 pounds small potatoes such as Yukon Gold or Butter Ball
- Sea Salt
- 3 anchovy fillets, minced
- 3 tablespoons white vinegar
- 1 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup parsley, roughly chopped
- 1/2 small red onion, thinly sliced
- Freshly ground black pepper
Scrub potatoes and place in a large pot with enough cold water to cover by about 2 inches. Salt well and set over high heat. Bring to a boil, reduce heat and let simmer until potatoes are fork tender, about 25 minutes, depending on size of potato. Drain potatoes and rinse under cold water.
Meanwhile, combine anchovies, vinegar and dijon in a small bowl. Whisk in olive oil, working to form a nice emulsion. Add parsley and onion. Adjust seasoning with salt and pepper. Slice or break potatoes into nice bite size pieces. Toss with enough vinaigrette as you like, keeping in mind that potatoes with soak up dressing as they stand. Serve warm or refrigerate to chill.