Sauteed wax beans with tomatoes and basil

I am cooking and eating vegetables at rates previously unknown to man. Another Tuesday has arrived and another CSA pickup has occurred. This is our first week for corn and melons (wahoo!). I don't know if the photo above looks like a lot or a little to you, but that's what we got for a 'single' share this week. There are two people in my household. Though we entertain a lot, it still only makes a dent in our weekly share, so we just eat veggies left right and center.

Generally, I like to use the corn the day we get it because it's just SO DANG GOOD, but I wasn't up for shucking and consuming five ears of corn Tuesday night (though now I can't remember why?), so I thought I'd attack squash (I still hadn't finished last week's squash - more on that recipe in a few days) and the yellow wax beans that came in this bag. I had cherry tomatoes from the back garden that needed using, so that along with a few fresh herbs and a bit of onion made up the dish.

We grilled a bit of salmon as our main protein (about 8 oz for the two of us - I'm working on making meat a side dish rather than a main) and I fixed a fussy squash dish that was worth every bit of hassle - will share that with you later - then fixed a little off the cuff veggie medley as our other vegetable melange for the evening.

Sauteed wax beans with tomatoes and basil
Serves 2-3 as a side

1/2 lb yellow wax beans (or green if that's what you've got), parboiled for 2 min, cooled to stop the cooking and sliced into 1 in pieces
1/2 pint cherry tomatoes
1/2 onion (any color), sliced
1 tbsp basil, cut in a chiffonade (or chopped, or torn up, or however you want)
1 tsp olive oil
Salt and pepper to taste

Heat a pan with the oil over medium heat. Add the sliced onion and saute for 3-5 minutes, or until soft, but with no color. Add the parboiled beans and saute for 2 minutes. Add the tomatoes and toss; cook for 1 minute. Taste, add seasoning as you like, sprinkle basil on top and serve immediately.

Other fresh herbs would work here - chives and tarragon come to mind as good choices. Use whatever is freshest that's available to you!

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