The Fountain on Locust with our church community group. To be fair, Ryan helped eat my sundae after he polished off The Thin Man and I promise I ate a healthyish dinner before I arrived, not just the ice cream!
One Year Ago: Frozen Strawberry Squares
Two Years Ago: Stone Hearth Inn Pretzel Dip
Green Beans with Tomatoes, Almonds, Feta, and Balsamic
inspired by The Fountain on Locus
-1 lb green beans
-2 small tomatoes, diced
-1/4 cup sliced almonds
-balsamic vinaigrette (store bought or this homemade one)
1. Heat a large pot of water to boiling. Add green beans and cook for 3-5 minutes, until tender crisp. Drain green beans and dump into ice water to stop the cooking. Drain green beans and pat dry.
2. Toss green beans with tomatoes, almonds, and feta. Drizzle with balsamic vinaigrette just before serving.