A couple of Sundays ago, Luke and AC invited me over for dinner. Luke roasted a chicken that AC bought that day from Whole Foods and it was incredibly good. Luke is extremely adept at roasting chicken—he rarely works from a recipe and the end result is always tasty—but this particular chicken went above and beyond others he’s made in the past. Maybe the chicken was fresher than most, maybe I was just plain hungry but we all agreed he definitely raised the bar.
The side dish we ate along with the chicken was a recipe AC and I created last summer. We used my mother’s famous vinaigrette along with red onion and feta to jazz up a big bunch of green beans AC had on hand. Turns out this dish is as yummy in the winter as it is in the summer.
Green Beans with Feta
1 lb fresh green beans, trimmed
2 tablespoons vegetable or olive oil
1 tablespoon tarragon vinegar
2 tablespoons chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1/2 cup crumbled feta cheese (2 oz)
1. In 6-quart saucepan, heat 1 inch water and beans to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until crisp-tender; drain.
2. In large bowl, place beans. Add remaining ingredients except feta cheese; toss to coat.
3. Top with feta cheese; serve warm.
8 servings (1/2 cup each)