Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays.

Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.

Green Beans with Hazelnuts and Gorgonzola
Start to finish: 30 minutes (15 minutes active)
Servings: 8
2 pounds green beans, trimmed
11/2 tablespoons butter
1/2 cup chopped hazelnuts
1/2 cup crumbled Gorgonzola cheese
Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
Return the pot to medium-high.
Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes.
Add the green beans and stir until heated through.
Remove the pan from the heat.
Add the cheese and toss until melted.
Season with salt and pepper.

Per serving: 122 calories; 76 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 363 mg sodium.