Green beans, cherry tomatoes & potatoes with herb butter

Green beans, cherry tomatoes & potatoes with herb butter

Ingredients:

• 3 cups fresh green beans (cut into 1 ½ – inch pieces)
• 1 cup halved cherry tomatoes
• 1-2 cups cubed potatoes
• 2 Tablespoons olive oil
• ½ cup thinly sliced onion
• 2 garlic cloves, minced

Instructions:

1. Prepare herb butter, and refrigerate.
2. Once butter is firm slice into ½ – inch wide discs.
3. Prepare vegetables once butter is firm.

Vegetables:

1. Wash & snap green beans. Drop beans in boiling, salted water (about 6 cups of water and 3 Tablespoons salt). Boil 5 minutes, remove from boiling water and plunge in ice water to immediately stop cooking).
2. Heat olive oil in a large saute pan over medium-high heat. Add cubed potatoes and saute approximately 5 minutes.
3. Add blanched green beans, garlic and onion saute for 5 minutes, or until potatoes are fork-tender.
4. Add tomatoes and saute for 2 more minutes.
5. Serve mixture on platter. Top with slices of herb butter before serving.

Herb butter:

Ingredients:

• ½ pound (2 sticks) unsalted butter (room temperature)
• ½ Tablespoon chopped fresh thyme
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh chives
• 1 teaspoon lemon zest
• 1 teaspoon fresh ground pepper
• ½ teaspoon salt

Instructions:

1. Combine all ingredients in a food processor, or by hand.
2. Transfer to sheet of wax paper or plastic wrap, roll into a log and twist ends to seal (like a candy wrapper).
3. Refrigerate until firm, at least one hour.

Herb butter can be frozen for up to one month.