Summer Squash and Beans with Garlic, Leeks, and Bread Crumbs

Recipe by FruitGuys’ Rachel Schiros

INGREDIENTS

• 1½ cups summer squash (yellow or patty pan), cut into thick slices
• 2 cups fresh green or yellow wax beans, stems trimmed off
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 tablespoons butter
• 1 leek, most of the green leaves trimmed off, thinly sliced
• ⅔ cups bread crumbs
• Salt and fresh ground black pepper to taste

PREPARATION

1. Bring a large pot of salted water to boil over high heat.
2. While waiting for the water to come to a boil, briefly sauté garlic in olive oil over medium-high heat until golden. Be careful not to burn.
3. Add butter and leeks to garlic and cook over medium heat until leeks are translucent about 7-9 minutes.
4. While the leek mixtures cooks, toss beans and squash into boiling water for 3-5 minutes, until crisp-tender.
5. Drain beans and squash into a colander and rinse with cold water.
6. Add bread crumbs to leeks and sauté until bread crumbs begin to brown.
7. Add beans and squash and toss to coat.
8. Taste and add salt and pepper as needed.
9. Serve immediately.

Serves 2-4 as a side dish. Prep time, 10 minutes; cook time, 20 minutes.