a favorite late summer recipe

Our green and yellow beans are piled high in the Farm Store this weekend, and they are gorgeous!   Put these together with some cherry tomatoes, some basil, and the potatoes we just dug this week and you’ll have almost everything you need to make this delicious recipe from Eggs On Sunday
Summer Recipe: Warm New Potatoes, Cherry Tomatoes, and Green Beans with Basil

2 lbs small new potatoes, halved
4 tbsp extra-virgin olive oil, divided
1 lb slender green beans, trimmed
1 pint cherry tomatoes, halved
3 garlic cloves, chopped
1/3 cup chopped fresh basil

Preheat oven to 400 degrees. Toss potatoes and 2 tbsp oil on a large rimmed baking sheet, sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature.

Meanwhile, cook green beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans, pat dry.

Place beans, tomatoes, and garlic in a large bowl. Add 2 tbsp oil, sprinkle w/salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil and serve.

Serves 6.