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Send exciting, tasty, healthy recipes for this new section.
Send a recipe, giving credit to yourself or where you found it to: Suzanne@InnerworksPublishing.com.
By Suzanne E. Harrill
Ingredients: 2T olive oil, medium onion, 2 stalks celery, 2 cloves garlic, 2 zucchini, 2 yellow squash, carton mushrooms, broccoli and stalks, 1 can artichoke hearts, tomatoes, olives – you can use canned, sliced ripe olives, I like the medley of olives that are pitted from Whole Foods olive bar. Add other vegetables that you like, such as asparagus. Change the spices to suit you.
In large frying pan or pot sauté till soft:
1 medium onion diced
2 stalks celery diced
2 cloves garlic minced
Add:
2 zucchini squash cubed
2 yellow squash cubed
carton of mushrooms sliced (canned will do)
vegetables of your choice, such as broccoli, asparagus, cauliflower
(I add one or two stalks of the broccoli – cut off end, with knife slice off thin layer on outside of stalk. The inside is soft and easy to slice or cube)
1 can artichoke hearts drained and chopped
3 chopped tomatoes, or carton of cherry tomatoes cut in half, or canned fireroasted tomatoes
½ cup olive medley or can black olives sliced (optional)
Add spices:
1t. oregano
1 t. basil
½ t. rosemary
½ t. thyme
few shakes red pepper flakes
salt and pepper to taste
Cook with lid ~ 15 minutes or so until tender. Serve on favorite pasta – mine is rice pasta
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