with Anne L. Wilfong, UT nutrition student

This recipe will inspire you to visit your local farmer’s market and pick up fresh tomatoes, green beans and basil.

Nutrition {serving size 3/4 cup}
Calories: 92 cal
Fat: 5.5 g
Fiber: 3 g
Sodium: 80 mgs

What You Need
• 2 pounds green beans cut into 2-inch pieces
• 4 cups halved cherry tomatoes
• ¼ cup basil, chopped
• 2 tablespoons toasted pine nuts

Dressing:
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons Dijon mustard
• 1 shallot, minced
• ½ teaspoon white pepper
• ¼ teaspoon sea salt

How to Make it
Boil water in a large saucepan.

Add green beans and cook for 7 to 9 minutes or until tender. Drain green beans and rinse with cold water.
Combine cooled green beans with halved cherry tomatoes, chopped basil and toasted pine nuts in a large serving bowl.

In a separate small bowl, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, shallot and whisk to combine. Add the salt and pepper to taste.

Add dressing to green bean mixture and toss gently to combine.

Makes 10, 3/4-cup servings

At Home Cost: $1.71 for one serving
Restaurant Cost: $6.95 for one serving

Did You Know?
• Basil is an easy herb to grow in Austin. Pinch off the flowers to encourage bushy plants and harvest leaves when flowering begins.

• PickTexas.com lists farmer’s markets in the Austin area.

• In 1994 there were 1,755 operating farmer’s markets in the US. By 2009, that number had increased to 5,274.

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Alexa Sparkman is a registered dietitian who has had a nutrition counseling business in Austin for the past 20 years and specializes in all aspects of nutrition care. She is also on the nutrition faculty at the University of Texas. For more information, contact Alexa at 257.0898 or SparkmanNutrition.com