| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg02 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Medium broccoli florets |
| 2 |
c |
Medium cauliflower florets |
| 2 |
lg |
Carrots; cut |
|
|
Into half-inch slices |
| 1/2 |
lb |
Asparagus; trimmed |
| 2 |
md |
Zucchini; cut |
|
|
Into one-inch slices |
| 2 |
|
Yellow squash; cut |
|
|
Into one-inch slices |
| 2 |
c |
Lowfat cottage cheese |
| 2 |
|
Lemons; halved |
INSTRUCTIONS
Stir-fry vegetables individually until just tender but crisp; chill. Divide
vegetables, cottage cheese and lemons onto four plates. Makes 4 servings of
188 calories each. (about 2 g fat)
Rancho La Puerta - Located 35 miles southeast of San Diego see
http://rancholapuerta.com/ for information, cookbook and reservations.
Recipe from July 11, 1998
NOTES : http://rancholapuerta.com/
Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA
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