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the pink rhubarb

veggies

chard cherry tomatoes with green beans

Chard_Tomatoe_and_Green_Beans

Chard Cherry Tomatoes with Green Beans

6 portions (unless you are like me and will eat the entire dish for lunch)

Ingredients

2 Tablespoons Olive Oil

2 cups Cherry Tomatoes

¼ cup Balsamic Vinegar

1 ½ cup Sno Peas

1 ½ cup Green Beans (Haricot Vert)

2 Tablespoons marinated cubed Feta Cheese

Salt and Pepper

Instructions

In a heavy Sauté pan heat the Olive Oil over a high heat until very hot.

Add the Cherry Tomatoes to the pan and cook  tossing and shaking the pan so they quickly cook and blister.

Carefully add the Balsamic Vinegar shaking the pan vigorously to sauté.

Continue to cook the Tomatoes over high heat until the Vinegar is reduced by half and the Tomatoes are a warm brown around the edges.

Set aside.

Trim the Beans and blanch lightly to bring out their color and to cook just until al dente.

Drain and run cold water over them to stop the cooking but not to completely cool them off.

In a large bowl toss the sautéed Tomatoes together with the Beans tossing to coat them evenly with the sauce.

Season to taste and add the Marinated herbed Feta Cheese.

Serve right away by itself or as a side.

 

Notes

This is a wonderful way to prepare Tomatoes. They work terrifically with baked Chicken, added to Pasta or on Toast with a bit of grated cheese.

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about us

The pink rhubarb is a culinary journal that explores food, edible education, gardening and creativity for children and adults of all ages. My name is Jane Mossa and I am a food consultant, culinary arts graduate, chef, stylist and gardener who is passionate about the farm to table community, its lifestyle, products and makers.

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