Make the most of summer produce with these two recipes

All recipes in this post developed by Kate Sherwood, The Healthy Cook.

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

Basque Country Beans

Time: 30 minutes

Serves 4.

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.

Per serving (1½ cups):

  • 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

Time: 15 minutes

Serves 4.

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.

Per serving (1½ cups):

  • 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

Photos: Jen Urban and Kate Sherwood.

The recipes in this post first appeared in the July/August 2018 issue of Nutrition Action Healthletter

Related Posts

Enjoy these recipes? Salad Days!—the latest cookbook from Nutrition Action’s Healthy Cook, Kate Sherwood—will help you expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. You’ll find healthy variations on classics like Chicken Caesar and Cobb, as well as more adventurous combos like Black Beans & Red Rice with Smoked Paprika Dressing and Sesame Shrimp with Caramelized Shallot Citrus Dressing.

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