Italian Dijon Green Beans
A stylish dish, this vegetable accompaniment combines Italian, French and Asian influences and flavors. It would make a refreshing and light first course for an end-of-summer meal, or the perfect luncheon dish if served with a rich soup and hot biscuits or warmed French bread. Recipe courtesy of Karen Zack, a private plot holder at the Stanford garden.
- 1 lb. fresh green beans, washed and ends trimmed
- 2 Tbs. olive oil
- 2 tsp. country-style Dijon mustard
- ½ tsp. dried oregano or Italian spice blend
- Salt and freshly ground black pepper to taste
- 2 Tbs. sesame seeds