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    Recipe: Sauteed Spring Vegetables

    Ingredients

    • 1 tablespoon plus 1/2 teaspoon salt
    • 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
    • 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
    • 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
    • 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
    • 6 ounces cherry tomatoes (yellow and/or orange), cut in half
    • 2 tablespoons olive oil
    • 1/2 small red onion, cut into 1/4-inch dice
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup basil leaves, torn in half

    Instructions

    Bring a large pot of water to a boil.

    Add 1 tablespoon of salt and carrots; cook 2 minutes.

    Add beans, asparagus, and sugar snap 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 occasionally, until translucent, 3 to 4 minutes.

    Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium-high; cook, stirring occasionally, until tender, about 5 minutes.

    Remove from heat, add basil and toss to combine.

    This recipe offers a light, fresh taste from the season. It also is very healthy. For added protein, you can add grilled chicken or shrimp.

    Source: MarthaStewart.com

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    Saturday: 8 a.m. – 4 p.m.
    Sunday: Closed

       

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