Cooking Class: Tomato, Corn & Green Bean Saute

Bursting with the fresh flavors of summer, this dish comes together quickly for a delicious topping to grilled chicken, pork, fish, or portabella mushrooms or tofu for a vegan option.  OR enjoy it on its own!!

This recipe uses one of my favorite summer cooking technique, sautéing! The key is to use a cast-iron or stainless skillet or a stainless sauté pan (slightly higher sides than skillet).  DO NOT USE a non-stick pan as that will not allow the flavor to build!  

To ensure the beans remain bright green and are firm, but not too crunchy, it is best to blanch them first.  The blanching can be done in advance, just store the blanched beans in a tightly covered container in the refrigerator for up to 5 days.  Blanching is a GREAT way to maintain nutrients, extend shelf life, and save time later!  I like to blanch a big batch of green beans right after purchasing and harvesting and then use them throughout the week in recipes like this, added to salads, or just heated with some ghee in a skillet!  

The recipe calls for roasted or sundried tomatoes, but they can be omitted if not available.  I highly recommend you plan on making your OWN roasted tomatoes this fall to have on hand for next year!  

Finally, don't skip adding a GENEROUS portion of fresh chopped herbs at the end! 

ENJOY!