Green Bean Salad & Ravioli

On Monday night, I was inspired by the long green and purple beans I got from the garden to make my dad's green bean salad that he makes every Thanksgiving. I cut up lettuce from the farmer's market and added red onion, carrot, a tomato and cucumber (from the garden as well), some feta cheese, and of course, the beans. I tossed the salad in some olive oil and balsamic vinegar and finished it with some black pepper. Overall, the salad was great! This particular variety of beans were a little bitter for my taste though. Next time I'll probably use the shorter beans.

Tonight, I finally cooked up the sweet potato ravioli that I bought from Antonio at the Farmer's Market on Saturday. I threw the ravioli in a pot of boiling water for four minutes. Afterwards, I tossed the ravioli in a bit of butter and added some basil and shredded a little parmesan cheese on top. I could have cooked the ravioli a tad more, but I'd rather have undercooked that overcooked mushy pasta. The ravioli itself was amazing! With such fresh ingredients so strong, you don't need sauce, just a bit of herbs to make the flavors stand out. The sweet potato made the ravioli (not surprisingly) sweet which was complemented well by the parmesan. I can't wait to try more flavors!