Accompaniment: Romanian Green Beans.

Ingredients:

2 tbsp pine nuts

3 cloves garlic, peeled

1 lb green beans, stem ends trimmed

3 tbsp plain yogurt

2 tbsp olive oil

1/2 tsp salt

1/4 cup chopped fresh dill...

6 oz. button mushrooms, trimmed and sliced 1/4 " thick

3 tbsp currants

Instructions:

1. In a skillet, toast pine nuts over low heat for 3 minutes, shaking the pan occasionally until nuts are lightly golden. Remove.

2. Meanwhile, in a large pot of boiling water, cook the garlic for 2 minutes. Remove the garlic with a slotted spoon and when cool enough to handle, finely chop. Bring the same water to a boil; cook the green beans for 4 minutes (timing will vary depending on the age of the beans) until crisp-tender. Drain, rinse the beans under cold water and drain again.

3. In a large bowl, whisk together the yogurt, oil and salt. Stir in the garlic and dill. Add the pine nuts, green beans, mushrooms and currents and toss well. Serve at room temperature or chilled.