An Unlikely Duo

     I can't wait for the farmer's markets to open!  While we can pretty much get produce all year long at the mega marts that import the stuff from places like South America and the Orient, there's certainly nothing like the fruits and vegetables that are grown locally and sold just hours after being harvested.  There's an old adage that says you should bring a pot of water to a boil and then go and pull the ears of corn from the field to make sure it's as fresh as can be.

     Two of my favorite summer items make an unlikely duo but go amazingly well together, so says chef Alain Passard.  See what you think:

Grilled Green Beans & Peaches

 

     Toss 2 peaches (cut into half inch wedges) and 1 lb. trimmed green beans  with 2 Tbsp. olive oil; season with Kosher salt and freshly ground pepper.  Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes.  Toss with 2 Tbsp. toasted slivered almonds and 1 Tbsp. Sherry vinegar.

 

makes 4 servings

 

 

Recipe courtesy of Bonappetit, June 2013