There’s a great segment on Martha Stewart Radio called “Use It Up.”  It’s part of the Everyday Food hour where host Sandy Gluck asks callers what they have in excess and offers ways to create recipes around it.  During the week I find this particularly helpful when we’re short on time and have to rely on what’s already in stock.  With farmers’ markets in season, I tend to have something on-hand which is fresh, but that doesn’t mean my culinary creativity keeps in step.  So in our house it’s called “go with what ya’ got.”

Green beans and peppers are in their prime and fun to mix together.  Green beans provide a cornucopia of heart healthy benefits.  They are high in vitamin A and C, important antioxidants which prevent cholesterol from becoming oxidized – the first step where it can begin blocking arteries.  Magnesium and potassium in green beans help lower blood pressure and the fiber (4 grams per cup) is heart’s best friend.  They are also rich in vitamin K – which is hard to find in foods – a nutrient important for maintaining strong bones.

Green Beans, Peppers and Pine Nuts – Makes 2 cups
I bought the green beans and pepper at market on Friday, and had pine nuts in the pantry. Feta is a staple – sheep’s milk being our favorite.

1 cup green beans, trimmed and cut into 3 inch pieces
1 TB olive oil
1 clove minced garlic
1 roasted red bell pepper, cored, seeded and diced
1 TB toasted pine nuts
1 TB feta cheese

Steam green beans for about 5 minutes until tender. Drain and set aside.
In medium skillet, heat olive oil and garlic for about 1 minute until fragrant.  Add pepper and beans and cook for about 3 minutes, just until heated through.
Toss in bowl with pine nuts and feta.  Season with salt and pepper to taste and more olive oil, if desired.

It’s that simple.

(Too bad they’re not in season at Christmas time – just look at those colors!)