Lemony Green Bean Salad and Marinated Zucchini

Lemony Green Bean Salad

1 pound green beans
4 ounces feta, crumbled
1 large shallot, super-thinly sliced
3-4 sprigs fresh marjoram, leaves stripped and roughly chopped
1/4 cup olive oil
1 lemon, juiced and zested
A dash of agave nectar (or sugar to taste)

Bring a pot of salted water to boil. Toss in green beans for about 4 minutes or until al dente. Drain and rinse in cold water. Blend together lemon juice, zest, olive oil and agave nectar. Combine beans with shallots, crumbled feta, and marjoram. Toss with dressing. Enjoy!


Marinated Zucchini

5 tablespoons extra-virgin olive oil, divided
1/2 pound small zucchini, trimmed and halved lengthwise
Salt to taste
1/2 clove garlic, minced
1 tablespoon red wine vinegar
Pepper to taste.
6-10 basil leaves, sliced thin

Working in batches as needed, heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat. Arrange the zucchini cut side down in single layer in the hot skillet and cook until browned, about 3 minutes. Turnover and then cook them until tender, about 2 minutes. If the zucchini is getting too dark reduce heat. Transfer the zucchini to a shallow dish and sprinkle with salt.

Whisk together the garlic, vinegar, and remaining 3 tablespoons of olive oil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the zucchini and add the basil. Gently toss everything together and adjust the seasonings. Let the zucchini marinate at room temperature for about 1 hour before serving. Alternately, let marinate longer in the refrigerator. Tightly covered, marinated zucchini will keep for up to a week in the refrigerator. Enjoy!