Or, in other words, green bean casserole with tomato. This is a recipe particularly well suited to week three as it uses the green beans, the tomatoes (although peeling and seeding all those little cherry tomatoes would be a pain. I used the tomatoes I bought during week two before I knew I'd be getting a pint on Saturday) and some of the parsley. I found the recipe here and, other than cutting it down by five eighths, made it as written.
Fifty minutes seemed like a heck of a long time to simmer green beans, but they kept a good bit of flavor and texture even if the color suffered. I made the variation with the added potatoes and fifty minutes was on the long side for them too. If I hadn't used red bliss, they would have fallen apart entirely. I might cut 10 minutes off the cooking time next time (or make it a very low simmer).
Here's the before picture:
and here's the after:
The recipe calls for it to be served with tzatziki which is not much different from the cucumber soup I made a few days ago so I defrosted a bowlful. It turned out to make a substantially better sauce than a soup; I shouldn't have mixed in the sour cream.
Interestingly, without the tzatziki, the dish isn't exceptionally Greek (well, maybe the potatoes). So here's an Italian presentation drizzled with basil oil and topped with Parmesan shreds. Both were pretty good.