Stretching Vegetables

Between our farm delivery and some purchases from the store, and after some meals, I realized that we didn't have enough corn for one meal, nor enough green beans for one meal, nor enough lettuce for one meal. But, we did have, between the three, enough for two dinners, if properly mixed. We also had tomato and garlic. 

On the first night I grilled the corn over my burners on the stove. It popped and smoked and smelled pretty good. I cut the kernels off and into that mixing bowl. I then cut up some tomato and garlic, and then trimmed the green beans down to about a half-inch pieces, visible here:

I heated up some oil in a pan and started sauteing the green beans, since they'd take the longest. I tossed in the garlic and let it bloom, and then added the tomato, since it adds acid and juice. Quickly I added corn, and about a half cup of water, and turned the heat down.

It simmered and was good enough for dinner and the missus' meal the next day at the office.

The next night I cut the remaining green beans in the same way, then blanched them. I diced the last of the tomato and finely sliced the remaining lettuce. I added them to the green beans, and then added some feta, olive oil, and salted sherry vinegar.

Two nights in a  row, stretching the vegetables.