Green Bean Sides - (from Simply in Season, A World Community Cookbook)

1 lb green beans (cut in 1-inch pieces)
Cook in small amount of water until crisp-tender, about 5-10 minutes.  Drain and add one of the options below.

Parsley-lemon option
In 1 tablespoon butter or oil lightly saute 2 clover minced garlic and 2 tablespoons chopped fresh parsley.  Add the cooked beans, season to taste with salt and pepper.  Stir gently and heat through.  Sprinkle with the juice of 1 lemon and serve.

Basil-tomato option:
1 1 tablespoon oil saute 1/3 cup minced onion and 1 clove minced garlic.  Add 2 tablesppons minced fresh basil, 1 cup chopped tomatoes and cooked green beans.  Cover and cook about 5 minutes.  Season to taste and serve.

Almond-Parmesan option:
In 2 tablespoons olive oil saute 2 cloves minced garlic and 1/4 cup slivered almonds (optional).  Add cooked beans and season to taste with salt and pepper.  Sprinkle with 2 tablespoons grated Parmesan cheese and serve.

Mint option:
In 1 tablespoon butter or oil saute 1/4 cup minced onion.  Add 2 tablespoons minced fresh mint.  Add cooked beans and season to taste with salt and pepper.  Serve. 

Fennel

Greek Fennel Skillet

2 Cloves Garlic (minced)
In a medium frypan saute in 2 tablespoons olive oil.

2 Medium Fennel Bulbs (julienned)
1 Large Onion (julienned)
Add and sute until tender, 5-10 minutes.

1 tablespoon lemon juice
3 medium tomatoes (chopped)
Add and cook over medium heat until part of liquid evaporates, 10 minutes.  Salt and pepper to taste.

1 1/2 cups feta cheese (crumbled) or mozzerella cheese (shredded)
1/2 cup black olives (optional)
Stir in.

Serve plain as a side dish or make it a meal by serving this savory saute over pasta or polenta.  It can also top Italian bread which has been brushed with olive oil and toasted.