Mains, Sides, Breakfast
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .
Servings: 4
Time: 10 mins
Whisk together olive oil, lemon juice, garlic, parsley, and mustard. Combine in a bowl with butter beans, stirring to coat. Taste and season with salt and pepper. Serve right away or marinate a few hours for stronger flavors.
This three-ingredient cocktail doubles as a fresh dessert, palate cleanser, and digestive aid to loosen the stomach after eating—hence its name, said to come from the Venetian word for “untie.” Our spin features lemon sorbet, homemade limoncello, and prosecco.
In the mood for a cold entree but bored with the usual torn lettuce? Try our Crispy Rice Salad, featuring cucumber and edamame, topped with rice fried to the perfect crunch (tip: use leftover rice that’s been sitting in the fridge!), and the peanut sauce you will make again and again.
Give this Marionberry Sage Focaccia a try if you want to dip your toe into dough. It’s easy, it’s delicious, and it’s endlessly customizable.