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Chef with red wine glass


Serves 4
Provides 2 vegetable servings per person

I like to mix this season's fresh vegetables in a colorful spring sauté. Each vegetable color tells you that you'll be eating a variety of health-promoting nutrients. For example, the orange of carrots indicates cancer-fighting beta-carotene. To make this colorful sauté, first heat olive oil in a skillet, then drop in ½ cup sliced sweet onion, a chopped clove of garlic, and ¾ cup each of quartered tiny new potatoes and diagonally cut baby carrots. Turn the heat to low, cover and cook until almost tender, about 4 minutes. Now toss in ¾ cup each asparagus pieces, sugar snap peas, and ½ cup quartered radishes. Cook just until tender and season with salt, pepper, and fresh dill. It's bright, delicious, and provides 2 vegetable servings per person!

Spring Vegetable Sauté with Extra Color and Flavor
1 teaspoon olive oil
½ cup sliced sweet onion
1 clove garlic, finely chopped
¾ cup quartered tiny new potatoes
¾ cup baby carrots, cut in half diagonally
¾ cup asparagus pieces
¾ cup sugar snap peas
½ cup quartered radishes
¼ teaspoon salt
¼ teaspoon pepper
1 TBSP chopped fresh dill weed or 1/2 teaspoon dried

1. Heat the oil in a high-sided skillet. Cook the onion 2 minutes, add the garlic and cook another minute. Stir in the potatoes and carrots, cover, turn the heat to low, and cook until almost tender, about 4 minutes. If the vegetables start to brown, add a tablespoon or 2 of water.

2. Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender, about 4 minutes more. Try this with a piece of barbecued fish for a complete spring meal. 
Nutritional Analysis per serving:
65 calories
1 g fat
18% calories from fat
0 g saturated fat
0% calories from saturated fat
12 g carbohydrates
178 mg sodium
3 g dietary fiber



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