Wednesday, March 26, 2008

Cauliflower and Artichoke Heart Sauté

1 cup blanched cauliflower (can use frozen and thawed)
1 cup frozen, quartered artichoke hearts
¼ cup matchstick carrots
3 radishes, sliced
1 cup sliced mushrooms
½ cup celery, cut on a bias
2/3 cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 teaspoon each: fresh thyme, fresh tarragon and fresh dill, chopped
1 tablespoon fresh oregano, chopped
1/8 cup each: fresh cilantro and fresh chives, chopped
Juice of 4 key limes
2 tablespoons vegetable oil
Salt and pepper to taste

In a large skillet, heat oil. When heated, add remaining ingredients. Sauté 5-7 minutes. Serves 6.

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