This week’s mini bok choy is too cute! They just add a little extra whimsy to dinner.
We have three type of beans in our boxes this week: Romano, Dragon Tongue, + Chinese noodle. You can make this recipe with any combo of summer bean! What you need: 1 lb fresh summer beans 2 Tablespoons Red Wine Vinegar 1 Tablespoon dijon Mustard 1 teaspoon mustard seeds, optional 2 Tablespoons Olive Oil Garlic Clove, made into paste Salt + Pepper Fresh Herb, for serving Cook beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Use a slotted spoon to transfer beans into ice bath. Combine the rest of the ingredients to make vinaigrette. Toss cooled beans with vinaigrette! Finish with your favorite fresh herb! Add salt and Pepper to taste.