Snap Beans with Poppy Seed Dressing

2 tsp poppy seeds
1/4 cup olive oil
2 tbls white wine vinegar
2 tsp Dijon mustard
1 tsp honey
2 tbls minced shallot
Salt and pepper to taste

Prepare the dressing:

Heat a small skillet over medium-low heat. Add poppy seeds and toast, tirring until fragrant, about 1 minute. Transfer to a small bowl and let cool.

Add the oil, vinegar, mustard, honey, shallot, salt & pepper. Whisk until well blended.

Prepare the beans: Steam 2 lbs snap beans until just tender. Drain. Warm the dressing in a large skillet or chef's pan over medium heat. Add beans & toss to coat.

Makes 8 servings.

This can be used either as a side dish or main dish by varying the portion size:

Green Bean Pie

2 lb green beans
1/2 onion, chopped fine
2-3 garlic cloves, minced
1 tbsl cilantro, minced
1/2 tsp dried oregano
1/2 cup Parmesan
4 X-large eggs, lightly beaten
1/2 cup ogurt cheese or recotta
1/3 cup pecans, ground
1 tbls olive oil

Preheat oven to 300F. Butt a 9-inch quiche dish.

Cook beans ten minutes in boiling water. Meanwhile, saute the onion and garlic in olive oil for same amount of time.

Drain the beans and cool in cold water. Add the cilantro and oreganto to the onions and cook ten minutes more.

Combine the yogurt cheese, eggs, black pepper and half the Parmesan in a bowl until well blended.

Cut the beans in 1-inch pieces. combine with onions and egg mixture. Pour into dish.

Combine remaining Parmesan and nuts and top dish with them.

Bake 45 minutes or until golden brown on top.

Sometimes, I'll add some halved redskin potatoes and if I have leftover ham, chunks of that too.