Green Beans and Rosemary

July 9, 2005 Saturday evening Barbeque: Grilled hamburgers, baked beans, coleslaw, corn on the cob, relish plate with peanut dip, potato chips, lemon meringue pie.

July 10, 2005 Sunday Lunch: 3 Fruit Chicken Salad, Rosemary Green Bean and Potato Salad, Tossed Salad, Fruit Salad, Carrot Cake, Waldorf Astoria Cake.

From Compassion Garden: Cucumbers, dill pickle chips, bread and butter pickles.

From Winchester Farmer’s Market and local farmers: Kohlrabi, cabbage, watermelon, cantaloupe, fresh corn, green beans.

RECIPE: Rosemary Green Bean Potato Salad

2 pounds of red potatoes, steamed and peeled, cut into chunks
1 ½ pounds of green beans, stemmed and lightly steamed until barely tender
1 small red onion, thinly sliced

Mix together in a large bowl and pour ½ - ¾ of dressing over room temperature potatoes, green beans and onions. Just before serving, add last of dressing if needed and sprinkle with sprigs of rosemary. Serve at room temperature.

Dressing:
1 cup olive oil
½ cup balsamic vinegar
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1 Tablespoon Dijon mustard
3 Tablespoons fresh rosemary, chopped

Mix dressing ingredients together and pour over room temperature vegetables.