- 1 lb. green beans, trimmed
- 2 TBS olive oil
- 1 tsp. garlic, chopped
- 1/2 cup sun dried tomatoes, chopped
- 3/4 cup fresh tomatoes, diced
- 2 TBS toasted pine nuts
- 1 1/2 TBS black olives, chopped
- 1 1/2 TBS capers, drained
- 1/2 cup fresh basil, chopped
- Salt and pepper
Cook beans in a large pot of salted boiling water until nearly tender, about 3 minutes. Transfer to a bowl of ice water, then drain. This can be done in advance. Heat olive oil in a large skillet over high heat. Add garlic, tomatoes, pine nuts, olives, capers, basil, salt and pepper to taste. Saute for 1 minute. Add the beans and saute for 1 to 2 more minutes. Season to taste with salt and pepper and serve. Makes 6 servings.
Tzatziki Sauce
- 1 English cucumber
- 1/2 tsp. Kosher salt
- 1 cup plain Greek yogurt
- 1 fresh garlic clove, minced
- 1 1/2 TBS fresh dill, chopped
- Juice of 1 lemon
- Freshly ground black pepper to taste
- 1/4 cup kalamata olives, sliced
- 1 TBS extra virgin olive oil
Wash and cut cucumber lengthwise, leaving the skin on. Grate into a strainer and let sit until the extra moisture drips off. Place cucumber in a bowl and stir in salt. Add yogurt, garlic, dill, lemon juice and black pepper to the bowl. Mix well. Transfer to a serving bowl and garnish with olives and olive oil. Serve as a dip with fresh vegetables or as a topping with nachos. Makes 1 medium sized bowl.