Ingredients:

• 1 tablespoon olive or canola oil
• 1 clove garlic (finely chopped)
• 1 small onion (finely chopped)
• 1 can (14 ounces) crushed tomatoes
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 pound green beans

Preparation:

Rinse green beans with cold water, then snap off and discard the stem ends and the tail ends. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Now, in a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden. Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.Finally, stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

Ingredients:

• 8 ounces high-quality semisweet chocolate
• 1 1/2 cups hazelnuts, coarsely chopped
• 1/2 cup golden raisins

Preparation:
Line a baking sheet with aluminum foil. In the top of a double boiler, over low heat, stir the chocolate until melted. Remove from the heat and stir in the nuts and raisins. Mix to coat all the pieces. Place heaping teaspoonfuls of the mixture on the prepared baking sheet. Refrigerate until set. The clusters can be stored in an airtight container in the refrigerator for 1 to 2 months.