What should I make with these items from my garden?

Question

I have the following items all fresh from my garden:

Green beans (still in shell)

Lima beans (still in shell)

tomatoes (red and green)

Green bell peppers

banana peppers

I also have some salmon in my freezer that I would like to use, but don't have to.

Please keep recipes simpe and without a ton of exotic spices since I mainly only have the common ones.

Thanks!

Answer 1

4 cups water

1 1/2 cups shelled lima beans

1/4 cup red wine vinegar

2 tablespoons extravirgin olive oil

4 cups water

3/4 pound green beans, trimmed

3/4 pound yellow wax beans, trimmed

2 cups cherry tomatoes, halved

6 tablespoons chopped fresh basil

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

6 (6-ounce) tuna steaks (about 1 inch thick)

Cooking spray

Preheat grill.

Bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add lima beans; cook 20 minutes or until tender. Drain. Add vinegar and oil, tossing well.

Bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add green beans and yellow wax beans; cook 7 minutes or until crisp-tender. Drain and combine lima beans, green beans, yellow wax beans, tomatoes, and basil in a large bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

Coat both sides of tuna with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place tuna on a grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Cut each steak crosswise into 1/4-inch slices; arrange over bean mixture.

Yield

6 servings (serving size: 1 tuna steak and 1 1/2 cups bean mixture)

Answer 2

I love green beans par boiled then pan fried with barely enough butter to coat them.

I love all these ingredients in a nice soup with fresh home made crusty bread.

*drools*

Answer 3

soup

Answer 4

Roasted Green Pepper Salad

3 whole green or red peppers

2 cloves garlic minced

3 tbsp. extra virgin olive oil

1 tbsp. vinegar

1/8 tsp. garlic salt

dash black pepper

On a cookie sheet, broil in 450 degree oven, green peppers until

roasted and blistered on all sides- about 10 minutes. Wrap in

clean towel until skin is removed. When cooled, remove seeds and

stems from green peppers. Cut peppers in 1 by 3 inch pieces. In a

bowl, combine remaining ingredients until blended. Add green

pepper. Chill for a few hours. Makes about 3-4 servings.