GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE

During October I will be cooking German food. This will be very difficult as the Germans are known for their meat dishes. Instead of sticking to just German, I will also use eastern European, Jewish and Russian dishes, if necessary. Although I did not get this recipe from a German cookbook, I am including it this month because of the mustard, a very German condiment. For those of you who don't like mustard on your veggies, just add a little for flavor.

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.

6 Servings

SAUCE VERTE
1/3 cup (packed) fresh basil leaves
(I would not substitute dried herbs)
1 green onion (scallion), chopped
2 tbs (packed) fresh Italian Parsley
(Italian Parsley is more flavorful)
2 tbs drained capers
1 tbs fresh lemon juice
2 tsps Dijon mustard
1 garlic clove, peeled
3 tbs olive oil

VEGETABLES
1 tbs olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each
half cut lengthwise into 1/3" strips (I think
this cut does make a difference)
3 tbs water
2 tbs fresh Italian parsley for garnish

SAUCE VERTE: Blend first 7 ingredients
in processor until finely chopped. With
machine running, gradually add olive oil.
(I added when machine was off) Process
until coarse puree forms. Season to taste
with salt and pepper. Can be made on day
ahead and refrigerated.

VEGETABLES: Heat oil in heavy large non-
stick skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle with
salt and water. (I browned the zucchini a
little before I added the water). Cover, cook
until almost crisp-tender, stirring occasion-
ally, about 4 mins. Uncover; cook until veggies
are just tender, about 2 mins. Stir in enough
sauce verte to coat generously. Season with
salt and pepper, if needed. Serve.

Recipe from Bon Appetit, June 2010