1/2 pound green beans, trimmed
1 tablespoon vegetable oil
1 onion, coarsely chopped
3 hard-boiled eggs
3 tablespoons finely chopped fresh basil
1 teaspoon lemon rind
Mayonnaise
Seasoned salt and pepper
Melba toast or crackers
Garnish: nasturtium flowers
Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onion and saute until softened. Cool. In a food processor or with a food chopper, process or grind green beans, eggs, onions, lemon rind and basil until roughly pureed. Remove to a bowl; mix In just enough mayonnaise to hold mixture together. Stir in seasoned salt and pepper to taste. Chill. Garnish with whole nasturtium blossoms. Serve with Melba toast or crackers. Makes 2 cups. Serves 4.
"Recipes from a Kitchen Garden"
by Renee Shepherd from CSA2+
Thursday, August 31, 2000
