Beans picked fresh from the garden, rinsed and chopped, cooked but still crunchy. I served them with a vinaigrette dressing of avocado oil, peach balsamic vinegar, Dijon mustard and crushed garlic. I grated a boiled egg and added cracked pepper and that was the salad course.
The dinner was a large Vidalia onion sauteed in olive oil and butter until translucent and then caramelized with a teaspoon of sugar. Add four cups of beef broth and four cloves of crushed garlic. I served it with a thick slice of sourdough bread and Emmenthaler Swiss cheese melted under the broiler.