Seasoned Magazine

Simple Vegetable Sauté

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS

INGREDIENTS

2 teaspoons olive or vegetable oil3 scallions,1 handful green beans, stem ends trimmed or snapped off, cut in half½ bunch asparagus (about ½ pound), ends trimmed, cut in thirds or quarters depending on length1 zucchini, cut in half lengthwise, then cut crosswise into half-moon slices¼ teaspoon kosher salt

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Seasoned Magazine

Seasoned Magazine1 min lettiRegional & Ethnic
Kitchen Tips and Tricks
The easiest way to core fresh peppers of all kinds—jalapeños and other fresh chiles as well as bell peppers—is to simply cut off the blossom (non-stem) end, then stand them up and slice down along all four sides, neatly cutting into quarters and leav
Seasoned Magazine2 min lettiRegional & Ethnic
Curried Roast Pork Tenderloin
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 30 MINUTESS MAKES: 4 SERVINGS 2 (12- to 14-ounce) pork tenderloins1 tablespoon plus 1 teaspoon olive or vegetable oil1 tablespoon curry powder1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons chopped fre
Seasoned Magazine1 min lettiRegional & Ethnic
Orange Banana Parfait
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES: 4 SERVINGS 2 oranges or 4 clementines, peeled, seeded, and chopped2 bananas, thinly sliced6 tablespoons raisins½ cup chopped toasted walnuts, almonds, or pecans2 cups yogurt of your choice 1. Di