Green Bean Salad (adapted from Food Network Magazine)
1 pound of fresh green beans
1 cup of sliced grape tomatoes
1 oz. of feta cheese
salt and pepper to taste
3 tablespoons of olive oil
2 tablespoons of red wine vinegar
Slice the tomatoes and mix with the feta cheese in a bowl. Trim and cut into bite size pieces the green beans. Cook the green beans in boiling water for 3-4 minutes (or until they way you like them done. I like mine more on the crisp side). Remove immediately. Toss with the grape tomatoes and feta. Sprinkle with salt and pepper. Toss with olive oil and red wine vinegar. Refrigerate for at least an hour.
Green Beans with Brown Butter and Almonds (from Sarah Manaresi’s Kitchen)
3 tablespoons of butter
2 tablespoons of sliced almonds
Trim and cut into bite size pieces the green beans. Cook the green beans in boiling water for 3-4 minutes. Over medium high heat, melt the butter until the butter begins to foam and turn brown. Add the almonds and toast until desired doneness. Spoon over green beans.