So my garden has had a rough year, but fortunately there were some survivors. The other day I found a tomato and a small handful of green beans ready to be picked. I ended up making a tomato and green bean salad mixed with feta cheese, olive oil, and balsamic vinegar. I blanched the green beans, meaning I put them in boiling water for a couple of minutes, then tossed them into iced water to "shock" them. This way they aren't raw, but keep their fresh color.