Carolina Kitchen
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Green Beans and Tomatoes
With rosemary oil
Infusing olive oil with fresh herbs adds flavor to soups, vegetables or other dishes. Be sure to use fresh herbs; dried ones won’t provide the best flavor. ¼ cup olive oil 1 large sprig fresh rosemary 1½ pounds fresh green beans, ends snapped, left whole 1 cup cherry tomatoes, cut in half 1 teaspoon basil ½ teaspoon salt or to taste To make the rosemary oil, place the oil and rosemary in a saucepan over low heat. Let heat at a low simmer for 5 minutes. Do not boil. Remove and discard the rosemary, and strain the oil into a small bowl. Set the oil aside. Preheat the oven to 400 degrees. Scatter the green beans and cherry tomato halves on a sheet pan large enough to hold them in one layer. Pour the rosemary oil over the vegetables, sprinkle with basil and salt, and gently toss to coat. Roast for 15 to 20 minutes, or until the tomatoes are soft and the green beans are cooked. Stir halfway through if it’s cooking unevenly. Serve. Yield: 4 servings
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Sun-Dried Tomato and Herb Spread
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Italian herbs and the bright flavor of sun-dried tomatoes combine in this spread that’s good on crackers or stuffed into celery ribs. ½ cup or about 10 sun-dried tomatoes* 8 ounces cream cheese, at room temperature 1 teaspoon basil 1 teaspoon oregano ½ teaspoon fennel seed Fresh parsley leaves for garnish, if desired Crackers for serving
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Place the sun-dried tomatoes in a food processor and pulse for a few seconds to coarsely chop. Add the cream cheese, basil, oregano and fennel seed. Process until combined, stopping to scrape down the sides of the bowl when necessary. Put the spread in a serving bowl and garnish with parsley, if desired. Serve with crackers. The spread may be made a day ahead, covered and refrigerated. Yield: 6 to 8 servings
*Do not use sun-dried tomatoes packed in oil. If the sun-dried tomatoes are not pliant, pour boiling water over them and let sit for 1 minute, then drain and pat very dry before using them.
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2/9/21 12:50 PM
