Green Beans with Tomatoes and Herbs

1 tablespoon olive or canola oil
 1 clove garlic (finely chopped)
 1 small onion (finely chopped)
 1 can (14 ounces) crushed tomatoes
 1/4 teaspoon dried basil
 1/8 teaspoon pepper
 1 pound green beans

 

Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.

 

In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.

 

Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.

 

Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

End-of-the-Garden Casserole

1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1/2 pound medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings