* Cook 1 pound trimmed green beans in boiling water 3 minutes or until crisp-tender; drain. Heat 2 teaspoons olive oil over medium-high heat in a large nonstick skillet. Add 4 teaspoons pine nuts to pan; sauté 2 minutes or until lightly browned, stirring constantly. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with 4 teaspoons crumbled feta cheese.
Meze Menu
Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal
Thai Red Curry Shrimp
