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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

As I stood there pondering a brown paper bag of Green Beans from the Saugerties Farmer Market, a light went on, and the idea of julienning the Beans struck me. The gadget that performs this transformation most likely sits in a draw, rarely if ever used. The other ingredients were gathered from the fridge and off the counter. What was created from this melange was a raw Summer salad. The lessons learned and what I’d change next time, are adjusted below.


1 pound of fresh Green Beans
A basket of multi colored Cherry Tomatoes
1/3 C of Pine Nuts (toasted)
1 large Shallot (thinly sliced)
1 Garlic Clove (finely sliced)
8 Basil Leaves (sliced to a chiffonade)
1 Medium hot Chile Pepper (finely diced)
Sea Salt &Black Pepper.
1 or 2 TB of an EVOO & Balsamic Vinegar Vinaigrette


1. In a large mixing bowl add all the Vegetables & the Sea Salt & Black Pepper.

2. When ready to serve. & not before*, add the Vinaigrette & gently toss.

* To avoid the Beans & Tomatoes & from wilting & turning soggy.

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