Green Beans and Zucchini With Sauce Verte (recipe by Bon Appetit, June 2010)
It was a “gold star” food photography day. I pretended I was a food paparazzo clammering for the glam shot and I got it! Thanks to David who expertly positioned the serving spoon.
I’m having a lot of fun with Bon Appetit’s June 2010 issue because they dreamed up all of these mix and match combinations for main and side dishes. Today I tried Green Beans and Zucchini With Sauce Verte which I am going to pair with Salmon With Coriander Rub and Lime Cream tomorrow.
With a tablespoon of capers in the sauce, the green beans and zucchini was rather salty. I doubt if this side is going to make the Bon Appetit Hall of Fame. It will probably work with the salmon though. You could also serve it with Porchetta-Style Roast Pork.
The recipe calls for fresh basil and parsley. Here’s an idea to use up your leftover parsley: Rib-eye Steaks With Chimichurri
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com