Tonight for dinner, I am trying to use all of the veggies in the house before they go bad. On the menu tonight is spaghetti with sauteed zucchini and summer squash with a side of dilled carrots and green beans. In our CSA basket this week, we received the squash and zucchini, along with bush beans (long skinny green beans). I also had some carrot sticks left over from a potluck event we were at last weekend that needed to be used. The dill came from my garden. It feels so great to use fresh, locally grown foods in a nutritious meal.
I stumbled across this recipe and was excited to find something to cook using the voluntary dill we found in our garden this year.
Dilled Carrots & Green Beans
from Healthy Cooking magazine- June/July 2009
Prep/total time 25min
Yield: 4 servings
3/4 cup water
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed
4 medium carrots, julienned
1/2 lb. fresh green beans
1/4 cup reduced fat Italian salad dressing
1. In a small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain.
2. Drizzle with dressing; toss to coat.
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