| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Carrot (in about 1/2 inch cubes) |
| 1/2 |
c |
Brocolli florets |
| 1/4 |
c |
Brocolli stems (chopped into small pieces or sliced thin for larger stems) |
| 1/2 |
c |
Brocolli greens (cut into pieces no bigger than 2 inches per side) |
| 4 |
|
Cloves garlic (sliced thin) |
| 1 |
sm |
Hot banana pepper (chopped fairly fine) |
| 5 |
lg |
Basil leaves (chopped fine) |
| 1 |
|
Handful oregano (chopped fine) |
| 1 |
lg |
Handfull flatleaf parsley (chopped fine) |
| 1 |
|
Jar (small) tomato sauce (didn't have any tomatos ripe :() |
| 1/2 |
lb |
Ground turkey, browned and crumbled (ok, I didn't grow this either…) |
INSTRUCTIONS
Last night, I decided to experiment with whatever was ready in the
garden... all measures are approximate and from memory ;*)
pour 1 T basil olive oil into hot iron skillet. toss in carrots and broc
stems. when begin to glisten, add garlic and pepper. when begin to cook,
add broc florets. when begin to glisten, add tomato sauce and meat. add
oregano and 1/2 parsley and heat thoroughly. add broc greens and basil and
rest of parsley. when greens have wilted, serve over pasta.
Yummy and simple. Took about 15 minutes, would probably be even better with
fresh tomatoes, instead of sauce.
Posted to rec.food.recipes by cyn@odin.mda.uth.tmc.edu (Cyndi Smith) on
1994, .
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