Sauteed Green Beans with Mushrooms and Caramelized Cipollini Onions


4 TBSP Butter or Olive Oil, Divided

1 Lb Cipollini Onions, trimmed and peeled

2 Lb Green Beans, trimmed

2 TBSP Canola Oil

1 Lb Button Mushrooms, washed, trimmed, and cut into quarters

1 Shallot, finely chopped

4 Cloves Garlic, minced 

1 TSP Thyme Leaves

1 TSP Soy Sauce

1 TSP Lemon Juice

Salt and Pepper, to taste


1. Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.

2. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until cooled. Set aside.
3. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.


1. Great way to incorporate a number of vegetables into your dinner

2. Great as leftovers as a healthy veggie wrap

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Meet Win!

My name is Win and I am a junior at Buffalo Academy for Visual and Performing Arts. I have been working at MAP for 3 years. When you first meet me, you'd probably think I'm shy. I am very analytical and I love the feeling I get when everything in my life is organized.  I was born in Thailand and I speak English, Burmese, and Karen. In school, my favorite subject is science and I cannot wait to pursue nursing in college. My dream career goal is to be a neonatal nurse practitioner. Doctors and nurses inspire me so much and I have a lot of respect for them. Another person that inspires me is my mom. She came to American with no money at all and not knowing any bit of English and made a life for her family. She always has food on the table for us with a roof over our head for 14 years to this day.
One thing that inspires me is family business. It inspires me because it's tough labor and they don't get noticed for their work. After I get my license, I want to start my own vegetable farm with my family and kids. It will be fun and rewarding for me and my family. Thanks to MAP, I have an idea how to start but still have a lot to learn.

Watermelon Gazpacho!

Our first Friday lunch of the summer was a hit! Chef Steve Rich from Rich Products joined us to put together this beautiful meal. Here's the full menu:

Garden Mint Tea
Sweet and Spicy Slaw
Watermelon Gazpacho
Pesto and Mozzarella flatbread with Pickled Red Onions
Watermelon Sauce Naan Pizza with Kale and Mozzarella
Tomato Basil Calzone
Strawberry "Slurpie" 

For many of our teens, it was their first time trying gazpacho. "Gazpacho" is a cold soup made from raw, blended vegetables. It is a popular Spanish summer dish that originated in the southern region of Andalusia. Although typically made with tomatoes, we decided to make ours with watermelon instead! Try it at home!

Watermelon Gazpacho

Makes 1 gallon (20 servings) 


8lb (about 12 cups) seeded, cubed Watermelon (you can substitute tomatoes for a more traditional gazpacho)
1lb (about 3 cups) small-diced Green Peppers
1lb (about 3 cups) small-diced, peeled Cucumbers
1/3 lb (about 1 cup) small-diced Red Onion
8 Garlic cloves, crushed
8 fl oz (1 cup) Red Wine Vinegar
16 fl oz (2 cups) Olive Oil
Salt and Pepper (to taste)

Garnish (optional):
4oz Green Peppers
4oz Cucumbers
Cilantro, Mint, or Basil

1. Combine the watermelon, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a non-reactive container. If there’s time, cover, refrigerate, and marinate overnight.

2. Puree the marinated ingredients in a blender or food mill, working in batches if necessary. Strain through a fine-mesh sieve or serve as is for a thicker, chunkier soup. Adjust seasoning with salt and pepper.

3. Chill the soup thoroughly

4. Serve the soup in chilled bowls or cups and garnish.

1. Feel free to adapt this recipe to your taste!

2. Add cumin, jalapenos, or chili powder for a little extra kick.