Name: Green Beans and Zucchini with Sauce Verte
Yield: Makes 6 servings
Ingredients: 1/3 cup (packed) fresh basil leaves; 1 green onion, coarsely chopped; 2 tablespoons (packed) fresh Italian parsley; 2 tablespoons drained capers; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1 garlic clove, peeled; 3 tablespoons extra-virgin olive oil; 1 tablespoon olive oil; 1 pound green beans, stem end trimmed; 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips; 3 tablespoons water; 2 tablespoons fresh Italian parsley leaves (for garnish)

Image may contain Plant Food Vegetable and Spinach

Green Beans and Zucchini with Sauce VertePatricia Heal

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.

Recipe notes

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.