The broccoli pesto is from Super Natural Every Day, by Heidi Swanson, who also blogs at 101cookbooks where there is a similar recipe. I never have any really great ideas of what to do with broccoli, though Rachel makes some tasty soups, so it was fun to try something unique and even summery. This broccoli had a little bit of a bite to it which made the leftovers seem a bit too broccoli-ish if that makes sense.
The beans and tomatoes are from our yard and the CSA (yes this is from a while back – so what) and were super delicious. I love to throw this little business together, though Rachel maybe doesn’t quite as much since she doesn’t really like tomatoes, except cooked, and these are only cooked a wee bit.
Start with some red onion slice thinly and toss in olive oil warmed over medium heat. Cook until soft then turn up the heat and toss in the beans along with some salt and pepper. Cook that together a few minutes – sorry I’m not good at specific times or markers – just cook them until they are nice and warm and perhaps you even see a few spots where they are browning. Then throw in the tomatoes cut into chunks along with a pour of red wine vinegar and then a pinch or two of red pepper flakes. I suppose I should try this recipe with some fresh peppers sometime, but I think maybe I just want a tiny kick without overpowering with pepper flavor. Cook and stir until the tomatoes break down a little bit and you’re done. Eat it.