Good Food

The Market Report

Laura Avery talks with private chef Dave Rubell about an easy way to cook flat, green Romano beans, the flattened cousin of traditional green beans that can are also found in a yellow variety. Dave suggests dropping the beans in boiling, salted water for only a minute or two to soften them a bit.

By Evan Kleiman • May 12, 2014 • 1 min read

Laura Avery talks with private chef Dave Rubell about an easy way to cook flat, green Romano beans, the flattened cousin of traditional green beans that can are also found in a yellow variety. Dave suggests dropping the beans in boiling, salted water for only a minute or two to soften them a bit. Then, sautée them in olive oil and garlic, and top with toasted pine nuts. You can eat the dish hot or cold.

Figs are in season now as well, and organic farmer Armando Garcia has two different varieties. Both are light green in color. One is seedless. They have pink or yellow flesh. Since figs don't ripen once they are off the tree, Armando suggests saving firm figs for cooking (grilling or roasting or baking) and eating the soft ones fresh.

Music Break -- Tamping - The Rhine Oaks

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Food & Drink

Good Food

The Market Report

Laura Avery talks with private chef Dave Rubell about an easy way to cook flat, green Romano beans, the flattened cousin of traditional green beans that can are also found in a yellow variety. Dave suggests dropping the beans in boiling, salted water for only a minute or two to soften them a bit.

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Good Food

The Market Report

Laura Avery talks with private chef Dave Rubell about an easy way to cook flat, green Romano beans, the flattened cousin of traditional green beans that can are also found in a yellow variety. Dave suggests dropping the beans in boiling, salted water for only a minute or two to soften them a bit.

Share