Hey, look! I could probably wing a salad out of this. Maybe toss in some buffalo mozzarella. Would that work with the green beens? Maybe pecorino would be better. I'd leave the tomatoes and basil fresh and uncooked. I also found a bruschetta recipe using roasted red and yellow bell peppers. What do you think. We have a great olive bar at our local market. I could take good olives. They do wonderful olive bread. We have jars and jars of olive tapenade in the pantry. You've inspired me.

On the nut side, I could just get a giant bag of pistachios at the Farmer's Market. That would be a hit.


GREEN BEANS BRAISED WITH TOMATOES AND BASIL

Fagiolini in Umido
Many versions of this simple, fresh, and flavorful contorno (vegetable side dish) are served in Italy. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture.

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

Makes 6 servings.

Bon Appétit
May 2005