R E C I P E

Halloumi with Summer

Vegetable Ragout
COOK TIME 30 MIN

I N G R E D I E N T S D I R E C T I O N S
Add cranberry beans and cook until heated through,
1½ c. fresh cranberry beans (about 1 1/2 In a large saucepan, combine cranberry beans and
pounds unshelled) about 1 minute. Stir in basil and adjust seasoning to
water; bring to a boil. Reduce heat and simmer,
3 c. cold water taste.
uncovered, 25 minutes. Add 1/2 teaspoon salt and
¾ tsp. salt
cook 5 minutes. Remove from heat and let beans cool Meanwhile, in another sauté pan, heat remaining 1
2 tbsp. olive oil
in the liquid. Drain, rinse, and drain again; set aside. tablespoon olive oil over medium heat; add halloumi.
1 large shallot
Cook until golden brown, 1 to 2 minutes per side.
In a 12-inch sauté pan, heat 1 tablespoon olive oil
1 bell pepper (red, yellow, or green) – cut
Divide ragout among 4 plates and top each serving
into long ½ in spears over medium heat. Add shallots and cook until
with 2 slices cheese.
6 oz. green beans, trimmed translucent, 2 to 3 minutes, stirring frequently.

2 ears corn, cut off cobs Increase heat to medium-high; add pepper strips and

6 oz. grape tomatoes (about 1 heaping cup) cook 1 to 2 min. Stir in green beans, corn, tomatoes,

¼ tsp. Freshly ground black pepper 1/4 teaspoon salt, black pepper, and 1/4 cup water.

½ c. loosely packed basil leaves Cover and cook 5-6 min until tomatoes split and

8 oz. halloumi, cut into ½ in slices green beans turn bright green and just tender.

N O T E S

Use canned white beans if no fresh cranberry beans are around