GREEN BEANS VINAIGRETTE:

Green beans boiled until tender, and then tossed in a mixture of olive oil, red wine vinegar, dijon mustard, chopped tarragon, and salt and pepper. (Lemon juice instead of the vinegar is also good.)

Served with fettuccine tossed with grated Pecorino and toasted breadcrumbs. Also a side-dish of homegrown zucchini, sauteed with finely chopped onion and garlic, then a couple of tomatoes grated into it and simmered until cooked and combined.