Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next two days, we’ll feature another recipe from the book and an interview with its author. The key to pan roasting green beans that keep their crunch and viridescence is doing so as quickly as possible, says Abra Berens. … Continue reading Cook this: Blistered green beans with tomatoes, pounded walnuts and raw summer squash from Ruffage — National Post