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Cook beans in a large pot of salted boiling water until nearly tender, about 3 minutes. Transfer to a bowl of ice water, then drain. This can be done in advance. Heat olive oil in a large skillet over high heat. Add garlic, tomatoes, pine nuts, olives, capers, basil, salt and pepper to taste. Saute for 1 minute. Add the beans and saute for 1 to 2 more minutes. Season to taste with salt and pepper and serve. Makes 6 servings.
Wash and cut cucumber lengthwise, leaving the skin on. Grate into a strainer and let sit until the extra moisture drips off. Place cucumber in a bowl and stir in salt. Add yogurt, garlic, dill, lemon juice and black pepper to the bowl. Mix well. Transfer to a serving bowl and garnish with olives and olive oil. Serve as a dip with fresh vegetables or as a topping with nachos. Makes 1 medium sized bowl.