Sunday, June 13, 2010
Green Beans and Zucchini with Sauce Vert from Bon Appetit
Green Beans and Zucchini with Sauce Vert
I followed this Bon Appetit recipe to a T. I'd absolutely make it again with no changes. BUT! It's nearing the start of zucchini AND squash harvesting in my little garden and I thought the zucchini absorbed the sauce vert flavor a little better than the green beans. So, I'll make it again with zucchini and squash spears, most likely.
The sauce is fantastic. The recipe says leftover sauce is good stirred into cous cous. I made a bowl of rice the other evening (Trader Joe's frozen--I am SO lazy sometimes for someone who loves to cook) and stirred some of the sauce in. Terrific! I'll be thinning some with olive oil as a marinade for chicken before grilling. I think it would make a great pasta sauce as well. Think pesto with more of a kick.