Put a modern slant on an old-fashioned favorite. (Serves 4)
Parmesan Chicken and Rice Casserole
Green beans with warm bacon dressing*

Broiled plum tomatoes
Credit: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

* Cook 1 pound trimmed fresh green beans in boiling water 3 minutes or until crisp-tender; drain. Cook 2 strips bacon in a skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/4 cup chopped shallots to drippings in pan; cook for 3 minutes, stirring frequently. Add 2 tablespoons white wine vinegar; cook 1 minute, stirring constantly. Add green beans; toss to coat. Sprinkle with crumbled bacon.