This is a big favorite at parties almost any time off the year, and I've seen some version of it at many high-end delis. This recipe is my own, though the ingredients may be changed from time to time to suit the entree. In the photo this great sidedish showed up for my St. Patrick's Day dinner. Made the day before and set to chill in the fridge, it takes on a deeper and even better flavor than when made the day of the party. The recipe can be halved easily if need be, however, it keeps well in the fridge for at least a week, though leftovers rarely last longer than the next day!

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