| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1 |
md |
Onion; diced |
| 2 |
|
Garlic cloves; chopped fine |
| 2 |
|
Red bell peppers; diced |
| 2 |
|
Zucchini; diced |
| 2 |
|
Yellow summer squash; diced |
| 1 |
c |
Frozen lima beans |
| 1 |
c |
Fresh or frozen corn kernels |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Sage; chopped |
INSTRUCTIONS
In a skillet over medium-high heat, melt butter. Add onion; cook until
translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash,
lima beans, and corn. Season with salt and black pepper; cook,
stirring, until vegetables are tender, 10 minutes. Stir in sage, and
serve. Serves 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 152 Calories (kcal); 12g Total Fat; (67% calories from
fat); 3g Protein; 10g Carbohydrate; 31mg Cholesterol; 15mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;
2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”