By: Jodie Shield, RD
Labor Day weekend is here! I have the perfect recipe for your end of summer celebrations. A friend and fellow Registered Dietitian, Heidi Arzbaecher, gave me a fabulous cook book from her home town called Oregon Hazelnut Country: The Food, The Drink, The Spirit (Hazelnut Marketing Board, 2010). It’s a cookbook that celebrates the cuisine of the pacific northwest. Her brother did the food photography and it’s amazing! Her mother edited the book. I LOVE IT ! Check out my future blogs for more delicious recipes. But for now, I simply had to share the Summer Vegetable Sauté recipe. The original recipe called for butter but I used olive oil – because it better for your heart since it is has less saturated fat. It’s amazing. Thanks Heidi for sharing this book with me – signed by the author Jan Roberts-Dominguez.
Summer Vegetable Saute
yield 2 1/4 cups
1 tablespoon butter (or olive oil)
1 cup fresh corn kernels
1 cup blanched green beans or sugar snap peas (paick tender young ones)
2 tablespoons chopped red bell pepper
2 tablespoons chopped sweet onion (salt and pepper to taste)
Heat the butter (or oil) in a skillet. Add the corn and sauté just until tender, about 3 minutes. Add the green beans (or snap peas), bell pepper and sweet onion and continue to sauté until the vegetables are heated through. Add salt and pepper and set aside.
Nutrition Information ( per about 1/2 cup):
2 grams protein
9.5 grams carbohydrate
2 grams dietary fiber
4 grams fat
0.55 grams saturated fat.
0 milligrams cholesterol
17.5 milligrams sodium