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Pecorino & Bean Salad

Summer is in full swing and that means lots of beans from the garden! Here is a quick and tasty way to use them up. I like to use Italian flat beans, but any good string bean will do. I serve this as a side to burgers or chicken and the leftovers are great for lunch the next day. Enjoy! Pecorino & Bean Salad - from Giada At Home by Giada de Laurentiis Ingredients: 12 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups) 3 tablespoons olive oil 3 garlic cloves, minced 2 teaspoons finely chopped rosemary leaves 1 15-ounce can cannellini beans, rinsed and drained 5 ounces pecorino Romano cheese, cut into 1/4-inch chunks (1 cup) 1/4 cup chopped flat-leaf parsley leaves 1/4 te

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Drexel Hill, PA 19026



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