There is camaraderie when snapping fresh green beans around the kitchen table with family. I grew up with happy memories of doing this with my grandparents and every time I see fresh green beans available in the market, I think of them. Green beans can brighten any plating design or buffet spread. The most important thing is to remove the “string” that binds the bean. It is impossible to digest and youngsters can even choke on it. Green beans have many varieties and are great when steamed, sauteed, stir-fried, boiled with ham bits, or added to a casserole.

If you are offering your clan chilled selections and crowd pleaser is made with 2 cans of drained Italian green beans (or French cut green beans), to 1 can of drained peas. In a bowl with a lid, pre-mix olive oil with balsamic vinegar with a dash of sugar, salt, and pepper. Place the drained green beans and peas into this mixture. Then, add 1 jar of drained, diced pimentos. Add finely sliced or diced celery. Put the lid on and shake vigorously. Chill completely and serve shaken and chilled. Happy memories generally include a connection to the family kitchen. Think of that when raising youngsters – that fast, accelerated food may pass up the happiest of times. © Kelly McBride Loft