Recipes from the July/August 2013 Issue of EatingWell (Slide 16)
In this lovely vegetarian green bean salad recipe, eggs are baked over a bed of saucy beans in ovenproof bowls or ramekins. (The runny yolk mingles deliciously with the melted butter.) The dish uses a combination of green beans in the pod plus a cup of the beans shelled out—known as “shelly beans”—or baby lima beans or crowder peas. Crowder peas are any variety of field pea, such as a black-eyed pea.
Recipe: Sunny-Side Beans
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is…View slide
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