Pour in water and cook, stirring constantly, until the
water evaporates and the vegetables are barely
tender-crisp.
Stir in sun-dried tomatoes and capers.
Season to taste with salt and pepper.
Makes 6-8 servings.
Tip: You can use baby yellow or pattypan squash
in place of summer squash in this recipe.
Brands may vary by region; substitute a similar product.
4 tablespoons olive oil
1 pound Grimmway
Farms* Bunny Luv
organic baby
carrots
1 pound summer
squash, sliced
1 red bell pepper, cut into
thin strips
1 1/2 cups sugar snap peas
2 garlic cloves,
chopped ;ne
3/4 cup water
1/4 cup ;nely chopped
sun-dried tomatoes
2 tablespoons capers
Coarse salt
Freshly ground
black pepper
Sautéed Baby Carrot Mélange
with Sun-Dried Tomatoes,
Capers and Garlic
Grimmway Farms
Organic
French Green Beans with
Mushrooms and Bacon
Alpine Fresh
1 tablespoon butter
1 tablespoon olive oil
1/4 cup chopped onion
1 tablespoon
minced garlic
4 ounces sliced mushrooms
1 pound Alpine Fresh*
French green beans
5 slices bacon, chopped,
cooked until crisp and
drained, divided
Salt and pepper
1/3 cup water
In a large skillet (with a lid), melt butter with oil over
medium heat. Add onions and sauté for 2 minutes.
Then add garlic and mushrooms; sauté until tender.
Add green beans, half of the cooked bacon, salt and
pepper to taste, and water to the skillet. Cover, lower
the heat and simmer/steam for about 10 minutes, or
until the beans are tender-crisp.
Serve with the remaining bacon on top.
Makes 6-8 servings.
Recipe developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
One Color w/screens
Black w/screens
( for Ad-slick tear sheets )
