Green beans with tomatoes, oregano and feta

How about your own boneless roast pork loin for the family today? Serve it with brown rice salad with mint and pecans

Add green beans with tomatoes, oregano and feta. Heat 3 tablespoons olive oil on medium in a wide saucepan. Add 1 cup finely chopped onions and 2 cloves minced garlic; cook 3 minutes or until fragrant. Add 1 fennel bulb (thinly sliced); cook 3 minutes. Sprinkle with 1/4 teaspoon each coarse salt and freshly ground pepper. Add 2 (14-ounce) cans undrained stewed tomatoes; bring to a simmer. Reduce heat to low; cover and cook 30 minutes or until mixture becomes saucy. Add 2 pounds trimmed green beans (cut into 2-inch pieces); simmer 15 to 30 minutes or until tender. Add 1/3 cup chopped flatleaf parsley; simmer 5 minutes. Spoon into serving bowls; top with 1/2 cup crumbled feta cheese. (Adapted from “Fresh Food Nation,” Martha Holmberg; The Taunton Press, 2013.)

Make a Boston lettuce salad and add sourdough bread. Buy or make a plum tart for dessert


By Susan Nicholson, Universal Uclick



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Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc..