Food & Dining

What's Cooking

Thanks to Times-Herald readers Pat Hooper and Debbie Hein for sharing favorite recipes with us. Enjoy! If you have a special recipe you would like to share with our readers, email to closeup@newnan.com or mail to Recipes, The Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264.


SAUTEED GREEN BEANS

From the kitchen of Pat Hooper


Ingredients:

4 shallots

1 teaspoon salt, and extra for seasoning

1 pound green beans, stems snapped off

1 tablespoon butter

1 tablespoon balsamic vinegar

ground pepper


Cut stems off shallots, cut shallots in half lengthwise; Slice thinly.

Cook the beans — When water is boiling, add the 1 teaspoon salt and drop in beans. Boil until they are bright green and just tender, 3-5 minutes. Drain in colander. Rinse beans with cold water and drain again.

Cook shallots — Put butter in frying pan over low heat and melt. When butter forms, add shallots, stirring with wooden spoon until soft and tender, beginning to brown, 10-15 minutes.

Add the vinegar and stir for another few minutes until shallots are coated.

Add drained beans to frying pan. Raise heat to medium and cook, tossing with tongs until beans are heated through, 1 minute.

Taste and season with salt and pepper.

Serve immediately.


STRAWBERRY AND FETA SALAD

Submitted by Debbie Hein of Newnan for her sister, Penny Williams of Lake City, Florida.


Ingredients:

baby arugula and spring mix greens

20 strawberries

sugar to taste

pecan or walnut halves

crumbled feta cheese

olive oil raspberry vinaigrette dressing


Toss baby arugula with spring mix in large bowl.

Slice about 20 strawberries, sprinkle with sugar lightly and set aside.

Layer the greens, strawberries, pecan or walnut halves, some of the crumbled feta, and light dressing — repeating to make three layers in large bowl just before serving.

Note from Williams: You can omit layering the dressing and place it in a pretty small serving pitcher adjacent to the salad. (Williams uses Bolthouse Farms Olive Oil Vinaigrette Raspberry Merlot dressing, available at Publix.)




More Close Up

Lessons on India

Former UWG president speaks to Rotary

Dr. Beheruz Sethna presented on the positives and negatives of India to the Newnan Rotary Club on Oct. 10. Sethna acted as University of Wes ... Read More


Community Calendar

The LaGrange Symphony Orchestra season opens on Oct. 21 with Celebrating Stage and Screen, conducted by guest conductor Richard Prior. The O ... Read More


Focus on the Family

Be open with son about circumstances of adoption

Q: We adopted our son at birth and have raised him in a loving home. Now that he's a teenager, he's obsessed with the fact that he's adopted ... Read More


Weekender: See & Do

• Southern Ground Social Club, 18 Main St., Senoia, Fri., Oct. 17, New Orleans soul singer Kristin Diable will perform with The City an ... Read More


Going once... Going twice...

Well-known artists in the community enter auction

Will Sumpter racked his brain for the best way to give local art a worthy platform and to finally came up with a solution: an auction at the ... Read More

Island Appeal

Twisted Peelz lets the food do the talking

When Sean Medford moved to Newnan from New York City, there was definitely some culture shock. As a longtime resident of the Jamaica Q ... Read More