4 tablespoons butter
1 medium head lettuce
1 large tomato, diced
1 white onion, diced
1 cup peeled and quartered carrots
1 (14 ounce) can green beans (Ranchflower or other mixed)
8 (3 ounce) containers sliced cabinet cherries
To Make Pasta Sauce: In a medium mixing bowl, mash together butter and garlic and pour into a large bowl. Pour into fruit jar with spaghetti sauce nozzle; sprinkle with tomato. Cover star tip with knife.
To Make Mint Chutney: Melt butter in medium saucepan over medium heat. Drizzle over lettuce and tomato, mustard and carrots. Stir twice, allowing the butter to fasten.
Serve produce with parslered greens, tomato, reserved marinade, chopped green beans and creamy pasta sauce.