contributed by Market Chef Maggie C. Perkins
2T Olive oil
1 pound young green beans, trimmed (Engel Farm)
1/2 bunch celery leaves plus 1T, minced, divided (JBG Organics)
1 pint cherry tomatoes (Engel Farm)
4 oz Royal Dip (Lambda Foods)
Warm oil over medium heat until just shimmering.
Add green beans and minced celery greens to pan, stirring frequently until beans are slightly wilted. Remove from heat and cool, slightly.
In a mixing bowl, combine tomatoes, halved, with Royal Dip (a thinned yogurt dip seasoned with cilantro, serrano chiles, and assorted spices). Toss to coat.
On a serving plate, layer room temperature green bean sauté at base. Top with dressed tomatoes. Garnish with reserved minced celery leaves. Toss before serving.