In a skillet, sauté the shallot and garlic in the olive oil. Add the zucchini and water and sauté until just tender, about four minutes. Add the beans and cook for another five minutes, stirring occasionally. Add the pesto, salt and pepper, and the lemon juice. Cook, stirring gently, for another minute to incorporate flavors. Stir in the basil and remove from heat.
Beet & Tomato Salad with Walnuts and Bleu Cheese
(Serves 4)
Serve the beans on top of the couscous mixture.
- 6 medium beets
- 6 smaller tomatoes, sliced
- ½ cup walnut halves or pieces, toasted (you can quickly toast nuts in the microwave, 30 seconds at a time, until they have a nice toasty flavor)
- ½ cup bleu cheese, crumbled
- balsamic vinegar and olive oil for drizzling
- salt and pepper
Put the beets into a saucepan with enough water to cover them by a couple of inches. Bring to a boil and then reduce the heat to a simmer. Cook for about 20 minutes (give or take, depending on your beets. They’re done when you can pierce them with a sharp knife or a fork). Drain and rinse and then cover them with cold water for a few minutes. As soon as they’re cool enough to handle, you can rub the skins off with your hands. Trim off the root and any rough surface where the greens grew out. Once they’re cool, slice them.
On a serving dish, alternate slices of the tomatoes and beets, then top with the walnuts and bleu cheese crumbles, season with salt and pepper, and then drizzle with the vinegar and olive oil. So simple and delicious!
