At a friend’s dinner party years ago, I was introduced to a very simple dish of sautéed mushrooms, green beans, and tomatoes. With the right herbs, and some olive oil and onions, it’s a quick and filling meal (or side) I love to make during peak cherry tomato season.
Trim and boil the green beans for 5–7 minutes, add beans to onions, then mushrooms, then halved cherry tomatoes for about 5 minutes, until they start to wrinkle. And you’re done! I forgot to take photographs until I was eating it, but you get the idea.
Rhubarb Season 