The big three - beans, berries and tomatoes - are in abundant supply and on sale this week. Here are four easy, tasty recipes - courtesy of Bee researcher Sheila Kern - that feature the fresh ingredients.
You can find all three on sale at Safeway. Green beans are 99-cents a pound; blueberries are $5.99 for 2.5 pounds; and tomatoes on the vine are $1.77 a pound.
You can find heirloom tomatoes at Raley's/Belair for $2.97 a pound. And SaveMart has tomatoes on the vine for $1.69 a pound and 18 ounces of blueberries for $3.99.
Oven roasted green beans
Recipe courtesy of Emeril Lagasse and The Food Network
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
preheat oven to 425
Trim the ends and place the beans in a large bowl
Toss with the olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly carmelized and crispy tender - 12-15 minutes. Serve.
Green beans with lemon and thyme
Recipe by Jeanne Thiel Kelley, Bon Appetit, June 2007
2 pounds beans
2 tablespoons (1/4 stick) butter
2 tsp chopped fresh thyme
1 tsp finely grated lemon peel
Cook beans in boiling salted water until crispy tender - 4 to 5 minutes. Drain. Rinse in cold water; pat dry. (You can do this in advance and layer the beans between paper towels and refrigerate).
Melt butter in a large skillet over medium-high heat. Add beans, thyme and lemon peel. Sprinkle with salt and pepper. Toss until heated (about 5 minutes) and serve.
Tomatoes and feta cheese with herb and garlic dressing
Recipe by Susan Springob, from Bon Appetit, July 1999
6 tablespoons tarragon vinegar
2 tablespoons chopped fresh oregano or 2 tsp dried
1 tablespoon coarse-grained Dijon mustard
1 shallot minced
1 large clove garlic, minced
1 tsp minced peeled fresh ginger
1 cup olive oil
4 large tomatoes, thinly sliced
1/3 cup Kalamata olives or other brine-cured black olives, pitted and chopped
1/3 cup crumbled feta cheese
Combine first six ingredients in a medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
Arrange tomatoes on a platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve with additional dressing.
Blueberry crisp with oatmeal and almond topping
Recipe from Bon Appetit, August 2001
3 half-pint baskets of fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter cut into small pieces
1/4 cup sliced almonds
Nonfat vanilla frozen yogurt
Preheat oven to 350-degrees. Rinse and drain blueberries, allowing some water to cling to the berries. Place berries in a 9-inch glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon, stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt and remaining 1/4 cup brown sugar in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake until berries are bubbling and topping is golden, about 35 minutes. Serve warm and top each serving with a spoonful of the frozen yogurt.