For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf [1], Mustard Mashed Potatoes [2], and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg [3]. Photo to the left by Brian Leatart
MAKES 6 SERVINGS
1 1/2 pounds green beans, trimmed
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
2. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
[4]