Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Smoked turkey leg meat amps up the flavor of a simple slow-cooked bean dish. Serve these yummy, smoky beans on hot cooked rice or with cornbread.

Smoked turkey leg meat amps up the flavor of a simple slow-cooked bean dish. Serve these yummy, smoky beans on hot cooked rice or with cornbread.

Smoked turkey leg meat amps up the flavor of a simple slow-cooked bean dish. Serve these yummy, smoky beans on hot cooked rice or with cornbread.

This recipe is from my Grandmother’s cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

This recipe is from my Grandmother’s cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

This recipe is from my Grandmother’s cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.