Well vegetables really ...
I am no artist, but sorting out this bag of fresh summer vegetables - donated from a friends garden. I thought not bad - they rather reminded me of an artists palette ...
Hopefully later they will be transformed into something tasty ...
Sunday update: Those green beans were lovely
green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 tablespoon lemon zest
Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.