The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.—Jenn Tidwell, Fair Oaks, California
Crisp-tender green beans are paired with tomatoes for a colorful and nutritious side. Dressed with fresh basil and just enough vinegar to add a bit of tang, this side compliments most any entree. Healthy Cooking Test Kitchen
Looking for new ways to dress up fresh-picked green beans? With just the right amount of oregano and parsley flavor, this colorful side dish is seasoned to please.—Maryalice Wood, Langley, British Columbia
"To make my green beans more festive for the holidays, I add dried cranberries," notes field editor Darlene Brenden of Salem, Oregon. "The touch of sweet honey complements the orange peel and tart cranberries."
Being a teenager, my great-grandson Derek has developed his own tastes and doesn't always care for the same things I do. But this recipe is a tasty vegetable dish we both enjoy.—Ruby Williams, Bogalusa, Louisiana
This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
Serve this classic pasta toss withApricot-Glazed Green Beans from Nancy Mueller. "I like to add a little extra flavor to homegrown beans, and this is one of our favorite treatments," she writes from Bloomington, Minnesota.
Apricot preserves make the simple yet tasty coating for the veggies. Try this side dish alongside most any entree whenever time is tight.