Recipe: String Beans with Sundried Tomatoes/Summer Squash with Sundried Tomatoes

Here are a couple of recipes I've found using Sun-dried tomatoes (I have a third but it is for an automatic bread machine.):

String Beans with Sun-dried Tomatoes

1-1/2 lb. green beans, smallest you can find
3-4 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, chopped
1 Tbsp. minced sun-dried tomatoes
salt and freshly ground pepper

Snap off both ends of the beans and wash them under cold running water. Bring a medium-size saucepan half full of salted water to a boil over medium heat. Add the beans and cook, uncovered, until tender but still a bit crunchy, 2-4 minutes, depending on size. Drain and immediately plunge beans into ice water to stop the cooking and to set their green color. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the garlic, anchovies, and sun-dried tomatoes. Stir for about 1 minute, making sure not to let the garlic turn too dark. Add the green beans, season with salt and pepper, and stir just long enough to heat the beans through, 1-2 minutes. Taste and adjust the seasoning and serve.

Summer Squash with Sun-dried Tomatoes
Makes 4 servings

3-4 yellow squashes
4 sun-dried tomatoes in oil
4 sprigs of fresh rosemary
Coarse kosher salt and freshly ground black pepper

Slice the squashes into round or diagonal pieces about 1/4" thick.
Slice the tomatoes into thin strips.
In a skillet, heat 2 Tbsp. oil from the sun-dried tomatoes (or a little olive oil) over high heat and saute squash slices on both sides until light brown. Add tomato strips, rosemary and salt and pepper. Toss well. Serve immediately.

Also, a good suggestions:

Use it in pesto sauce. I put about 5 or 6 resuscitated sun-dried tomatoes in a food processor with 1 cup of basil, 1/4 c. pine nuts, a handful of parsley, some salt and some parmesan cheese. With the processor going, I add about 1/2 c. of olive oil until it all becomes a paste. I transfer the paste to a jar and I cover it with some oil. I refrigerate it and whenever I want a really quick pasta dish, I take 2-3 T. of the pesto and I put it on top of hot spaghetti and and I add a little more oil or some tomato sauce. It is really luscious!!

Good luck!!