Have extra herbs in your garden to spare? This recipe will help use a portion of your bumper crop. This simple medley exposes a marriage of flavors that compliment one another in ways you’ve not experienced. The olives reveal the buttery creaminess of the potatoes and the potatoes brings out the olive’s slight sour bitterness and saltiness. The herbs purely become a pleasing accolade.  This simple side dish is wonderful on its own as a light lunch or perfect for an accompaniment to “something grilled” be it chicken, beef, pork or fish. An undemanding side salad is all that is necessary to complete the course. Perfecto!

Ingredients

1 pound haricot vert green beans

1 pound of Yukon Gold potatoes, scrubbed, boiled and chopped into cubes

1/2 cup kalamata olives, pitted and sliced in half

1/4 cup extra virgin olive oil

3 cloves garlic, minced

1/2 cup fresh parley, minced

1/4 cup fresh basil, chopped thin

A sprinkle of red pepper flakes

kosher salt and pepper to taste

Directions:

Boil potatoes until fork tender about 20 minutes. The last 5 minutes add green beans and boil until tender. Drain. Mix olives, garlic, pepper flakes and herbs together while vegetables are simmering. I use a mortal and pestle for the herbs and olives oil, but mincing works as well. Toss haricort verts, potatoes, oil and herbs together, season with salt & pepper to taste. Serves 2-4