Just back from the farmers market? These two dishes really pop when everything is as fresh from the garden as possible.

Basque Country Beans

2 Tbs. extra-virgin olive oil

1 onion, sliced

1 bell pepper, sliced

3 cloves garlic, sliced

1 lb. green beans and/or yellow wax beans, trimmed

½ lb. tomatoes, chopped

¼ tsp. kosher salt

  1. Heat the oil in a large non-stick pan over medium heat until shimmering hot. Sauté the onion and pepper, stirring often, until they start to brown, 4-5 minutes.

  2. Stir in the garlic and cook for 30 seconds. Stir in the beans and ¼ cup of water. Cover and cook over low heat until the beans are tender, 10-12 minutes.

  3. Stir the tomatoes and salt into the beans. Cook until the tomatoes soften, 2-3 minutes.

Serves 4.

Per serving (1 cup):

Calories: 140

Total fat: 7 g

Sat fat: 1 g

Carbs: 19 g

Fiber: 5 g

Total sugar: 11 g

Added sugar: 0 g

Protein: 4 g

Sodium: 140 mg

Summer Succotash

1 tsp. extra-virgin olive oil

2 cups diced zucchini

2 cups raw corn kernels

2 Tbs. minced Vidalia onion

2 Tbs. low-fat sour cream

1 Tbs. mayonnaise

¼ tsp. kosher salt

2 large tomatoes, sliced

  1. Heat the oil in a large non-stick pan over medium-high heat until shimmering hot. Sauté the zucchini and corn until just hot, 1-2 minutes. Remove from the pan and toss with the onion.

  2. In a small bowl, mix the sour cream, mayonnaise, and salt.

  3. On a serving platter, layer the tomatoes and the zucchini-corn mixture. Spoon the sour cream sauce on top.

Serves 4.

Per serving (1 cup):

Calories: 140

Total fat: 6 g

Sat fat: 1 g

Carbs: 22 g

Fiber: 4 g

Total sugar: 8 g

Added sugar: 0 g

Protein: 5 g

Sodium: 160 mg

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.

Photos: CSPI: Kate Sherwood, Jennifer Urban.