| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Vegetables, Side dish | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Sweet red onion | |
| 1 | Fennel bulb | |
| 2 | Fresh, ripe tomatoes | |
| 1 | Sweet red pepper | |
| 1 | c | Broccoli florets |
| 1/2 | c | Hot pepper salsa |
INSTRUCTIONS
Heat oil and saute onions until limp. Slice fennel and saute in pan along with pepper and then tomatoes. Add broccoli and continue to cook another 5 minutes. (Serve hot or cold as a side dish or heaped on crusty French Bread.) From: The Cook's Garden catalog - Spring/Summer 1993 (page 89) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”