Braised green beans: saute half a chopped onion and a clove of garlic in olive oil. Sprinkle with salt and pepper to taste. Add a can of diced tomatoes and a teaspoon of crushed dried oregano and cook for five minutes. Add two cups of fresh or frozen green beans and cook till tender.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
My first thought for a side to your lovely sounding dish
is a salad of baby arugula, some shaved cheese, nuts,
kalamata olives and a beautiful Greek inspired vinaigrette dressing.
I feel that a salad with a bite to it would compliment that lamb
as well as the tzatziki.
what time did you say dinner was?