Friday is for Foodies
Sharing my love for health & food...good food that is!
Frontier kitchen creations!
Vegetarian Dish Option from the Frontier's Kitchen
3 medium sized diced, skin on Yukon golden potatoes
1/2 cup of fresh green beans
4 scallions chopped to just where they turn green
4 medium sized carrots skinned, sliced, and cut into thirds
1 tsp. of fresh thyme leaves
salt & pepper to taste
4 tbsp. of unsalted butter
1 tbsp. olive oil
1/2 head of cabbage chopped & sliced
3/4 cups sliced portabella mushrooms
Note: large stainless steel skillet and medium saucepan; tip I par-boil the chopped carrots and then the potatoes (just until tender); melt butter and add seasonings and olive oil over med-high heat and then add veggies as per their cook time (meaning whatever takes the longest put in first and on up. Constantly stir until done.
Servings as a side: 4
These are the 2 counts for nutrition I heavily look at when working with mostly fresh food. However feel free to explore the My Food Diary website! It is an amazing free resource for quick calorie counting and nutritional facts.