Mango-Glazed Green Beans (pictured)
Blanch 1 cup green beans in boiling water 2 minutes; drain. Toss with 2 tablespoons slivered almonds and 1/4 cup warm mango chutney (warm chutney in microwave). Serve with pork or chicken.
Pimiento-Topped Snow Peas
Drain 1 (2-oz.) jar pimientos. Toss with 1 1/2 cups steamed snow peas, 1/2 teaspoon minced fresh ginger, 1/2 teaspoon sesame oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with seafood or stir-fries.
Roast Fennel with Olive Tapenade
Heat oven to 450 degrees F. Trim 1 large fennel bulb; cut in half. Place on rimmed baking sheet; brush with 1 tablespoon olive oil. Bake 20 to 25 minutes or until tender. Top with 2 teaspoons purchased olive tapenade and 2 teaspoons grated Parmesan cheese. Serve with steak or roasts.
Marinated Cucumber Salad
Peel and thinly slice 1 cucumber; toss with 1/4 cup white wine vinegar, 1/4 cup water, 1 tablespoon minced shallot, 1 tablespoon chopped fresh dill and 2 teaspoons sugar. Cover and refrigerate at least 30 minutes. Drain; store in refrigerator. Serve with burgers or steak.