Day two: It’s the office Christmas potluck!

Working on my own as I do, my holiday office party consists of feeding the cats and hitting my stash of Moravian cookies.

But when I worked in newspaper offices, I could predict one thing about the Christmas office potluck: The guys would fight over bringing the ice, soft drinks and chips. That left it to the women to provide the real food. Things are different today – I hope – now that more men are into cooking. But back then, there would be near-fights at the sign-up sheet.

Office potlucks attract plenty of little weenies in Crock-Pots and meatballs in sauce, decorated Christmas cookies and mayonnaise-y pasta salads. Vegetable dishes, beyond tossed salads or raw-carrots-and-Ranch-dressing trays, tend to be rare sightings. This easy, do-ahead recipe has been a winner for me in almost every setting, from parties at my house to potlucks, picnics and tailgates. At least one of my friends is making it for her office party this week.

The recipe is from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home,” published by Harvard Common Press. I use herb-flavored vinegar that I make myself, and the flavor adds a nice touch to the salad. You can purchase vinegar flavored with your favorite herbs or use a plain wine vinegar.

Crowd-Pleasing Marinated Green Beans

1/2 of a large red onion, thinly sliced

1/3 cup olive oil

1/4 cup Italian herb-flavored white-wine vinegar

Salt and freshly ground black pepper to taste

2 garlic cloves, crushed

2 pounds fresh green beans, ends trimmed but beans left long

Bring a large pot of water to boil. Place the sliced onions in a colander over the sink.

In a small bowl, stir together the olive oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.

When the water comes to a boil, add the green beans. Cover and cook for 5 minutes or so, jus tuntil the beans are bright green; do not overcook. Pour the beans and hot water over the onions in teh colander. Rinse under cold running water to cool down. Drain well.

Place the beans and onions in a large bowl or large zipper-top plastic bag. Pour the dressing in and mix with the vegetables. Refrigerate for at least 4 hours or overnight, stirring or shaking occasionally. Serve cold or at room temperature.

From “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” by Debbie Moose, published by Harvard Common Press.


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