Name: Sauteed Spring Vegetables
Ingredients: 1 tb Salt; 1/2 ts Salt; 6 oz Carrots -- peeled and cut; Diag; 6 oz Beans (wax and/or green) --; Trimmed and cut dia.; 6 oz Asparagus -- trimmed and cut; Dia; 6 oz Peas -- sugar-snap, trimmed; 6 oz Cherry tomatoes -- cut in; Half; 2 tb Olive oil; 1/2 sm Red onion -- diced; 1/8 ts Pepper -- freshly ground; 1/2 c Basil leaves -- torn

We cannot deceive God. Twice in the Acts God is called “the Heartknower” (Acts 1:24; 15:8). But we can deceive ourselves. Here are four differences between deceit and honesty in our hearts. One, a deceitful heart doesn’t know its sin because it doesn’t want to know. But an honest heart is saying, “Bring it on.” Two, a deceitful heart notices how well a sermon applies to someone else. But an honest heart is too concerned about itself to judge another. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God himself. But an honest heart says, “It’s my fault. I need to get in gear.” Four, a deceitful heart delays response. It says, “I’ll get around to it, even soon. But I can’t right now.” An honest heart puts God first. Delayed obedience is a way of saying, “I’m setting the terms. I am Lord.” But an honest heart says, “Lord, whatever you want – right now.” An honest heart says, with the old hymn, 'The dearest idol I have known, whate’er that idol be, help me to tear it from Thy throne and worship only Thee.'

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		"what to ha, Vegetables, June 1996 i	4	Servings

INGREDIENTS

1	tb	Salt
1/2	ts	Salt
6	oz	Carrots — peeled and cut
		Diag
6	oz	Beans (wax and/or green) —
		Trimmed and cut dia.
6	oz	Asparagus — trimmed and cut
		Dia
6	oz	Peas — sugar-snap, trimmed
6	oz	Cherry tomatoes — cut in
		Half
2	tb	Olive oil
1/2	sm	Red onion — diced
1/8	ts	Pepper — freshly ground
1/2	c	Basil leaves — torn

INSTRUCTIONS

Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots;
cook 2 minutes. Add beans, asparagus and peas; cook until tender but still
crisp; about 2 minutes. Drain and transfer vegetables to a large bowl of
ice
water to cool. Drain again.  Heat oil in a large skillet over low heat. Add
onions; cook, stirring occassionally, until translucent, 3 to 4 minutes.
Add
blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper.
Raise
heat to medium high; cook, stirring occassionally, until tender, about 5
minutes.  Remove from heat, add basil, and toss to combine.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

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