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Our friend Cate, who writes what may be the most adorable food blog we’ve ever seen, Tribeca Yummy Mummy, wrote yesterday inviting me to host one of her recipes here. Cate is a former personal chef/yoga teacher who now teaches a cooking class for moms and toddlers, and she reminds those of us with kids running around to let them share, in small ways, in the preparation of Thursday’s feast.

Cooking with kids is a good way to teach them about food and get them to try things they might not otherwise, and helps build a “food doesn’t just come from a store” relationship with whole foods. It also makes for great memories.

The first time I “cooked” (popcorn!) with my niece Paeton (now 7, at the time, 3 or 4) she was amazed that it could be cooked on a stove top and said I was “just like Rachel Ray.” We try to cook something together every time I get back to the West Coast. Her favorite is gazpacho, which we make in August or September with tomatoes from friends’ gardens or farm stands. (Hey Paeton! What should we cook for Christmas?)

Back to that one last recipe. Bemoaning the “dearth of green, crunchy things” on the Thanksgiving menu, Cate shares what looks like an incredible recipe for Green Beans al Dente in a Luscious Warm Rosemary Vinaigrette — one that might just put your that old green bean casserole (you know the one) to rest. Thanks, Cate!

Green Beans al Dente in a Luscious Warm Rosemary Vinaigrette

*1 T. Dijon mustard
*1 medium clove of garlic, finely minced
*2 t. fresh rosemary, finely minced
*1/2 c. extra virgin olive oil
*2 pounds of green beans
*5 slices of local, uncured bacon (optional, of course)
*salt and pepper, to taste

Cook the slices of bacon till nice and crispy. Chop and set aside.

Together: In a medium-sized bowl, measure out the vinegar, the mustard, and throw in the garlic and rosemary. Your mini-chef will give this a good whisk. Then Big Person will start very very slowly adding the olive oil as your mini-chef continues to whisk away. Add enough salt and pepper for your taste. When it’s all hanging together nicely, set the dressing aside and begin the green beans.

Big Person: Steam the green beans just till they turn bright green, remove them from the heat and, using tongs, place them in a serving bowl. You could also submerge them in an ice bath at this point, but who has the counter space or time when cooking this for a huge feast?

Next, pour the dressing into a small saucepan. Turn the heat on to medium-low, and whisk every now and again till the dressing is warm but not at all hot.

Together again: Big Person will pour the dressing over the green beans and sprinkle with the bacon if you’re adding it. Toss and serve immediately.