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String Beans with Cherry Tomatoes and Feta Cheese

Serves six

1 lb. string beans, “tails” removed
1 tsp. sea salt
2 tbs. extra-virgin olive oil
2 shallots, diced
2 garlic cloves, chopped
1/2 tsp. dried oregano
1/4 cup quartered cherry tomatoes
1/3 cup crumbled organic feta cheese
1/4 tsp. chopped fresh basil, for garnish
1/4 tsp. chopped fresh mint, for garnish

Fill a 4- to 6-quart pot three-quarters full with water and bring to a boil. Add the 1 teaspoon salt. Add the string beans, and blanch for three minutes. (If you’re using baby green beans, blanch one minute.) Drain the string beans and place in an ice water bath. This stops the cooking process and preserves their great color.

In a sauté pan over medium heat, heat the olive oil. Add the shallots, and sauté for three to five minutes, until the shallots are caramelized. Add the garlic and oregano, and sauté for 30 seconds, just until aromatic.

Add the blanched beans to the sauté pan with a pinch of salt and a tablespoon of water. Reduce the heat to low and cook until tender. As they cook, taste the beans for doneness.

Put the cooked beans in a serving bowl or on a platter, and toss with the tomatoes and feta. Garnish with the basil and mint, and serve immediately.

Recipe excerpted from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz, with Marsha Tomassi and Mat Edelson (Celestial Arts, 2004).