Green beans are versatile things. This recipe comes from Mary Zanmiller, a St. Paul Farmers Market enthusiast. It's quick and flavorful and can be prepared ahead and toted to a picnic or back-yard barbecue. Served over rice and topped with a little feta cheese, and presented with pita bread, it makes a light, summery meal or paired with grilled steak or chicken, a hearty side dish. Finish with a good vanilla ice cream topped with fresh berries.
Beth Dooley is a Minneapolis writer and cooking instructor.
