I think this recipe would be great for any number of upcoming holidays: Yom Kippur, Thanksgiving or Christmas. It can be made for a whole group or just for the two of you. I tried it out this week for just your typical dinnertime to see if it was worthy of a family gathering. I had half a bag of pitted dates leftover after making one of my favorite appetizers last week: Prosciutto Wrapped Stuffed Dates (see “Holiday Cooking for New Cooks: Time-Saving Tips, Tricks & Recipes” for the recipe).

When I blended the date and balsamic combination, I didn’t blend it long enough but I didn’t see that until I already poured it into the small saucepan. So blend for at least 1 1/2 minutes for a smooth sauce. I didn’t have delicate, french green beans just your average thicker ones so I skipped the sauté step and just poured the reduction over the salt and peppered, steamed beans. Although the sauce came out a little chunky it was sweet with a slight tang from the balsamic vinegar. I loved the salty nuts and feta and the combination of crunchy and smooth textures. I would make this for the holidays for sure and just make sure to blend longer.

Green Beans with Balsamic Date Reduction, Feta and Pine Nuts

Recipe By: Tori Avey

Serves: 8 side servings
Total Time: 30 Minutes

Ingredients:

• 1 lb young, thin green beans (if using larger beans, see note at the end of the recipe)
• 3/4 cup warm water
• 1/2 cup pitted dates
• 1/2 cup balsamic vinegar
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted pinenuts (or sub toasted sunflower seeds)
• 2 Tbsp olive oil
• Salt and pepper

Directions:

1. Soak dates in warm water for about 10 minutes to soften. In a blender, combine the dates, water, balsamic vinegar and a pinch of salt. Blend until smooth. (About 1 1/2-2 minutes)

2. In a small saucepan, bring the mixture to a gentle boil, then reduce heat to low. Simmer on low until sauce is reduced and thickened, stirring frequently. It should be thick, darker but still easy to drizzle, about 8-10 minutes.

3. In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste. Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until tender-crisp.

4. Toss beans with half of the feta and half of the pine nuts, then transfer to your serving dish. Drizzle with reduction and top with remaining feta and pine nuts.

NOTE: make sure you use young, thin green beans, which cook faster and produce tastier results. If you only have larger green beans on hand, steam them till tender and season with salt and pepper, toss them with feta and pine nuts, then drizzle with sauce (skip the sauté step).