Garden Saute Recipes

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

GARDEN SAUTE

Steps:

• In a large skillet coated with cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender.

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

GARDEN CHICKEN SAUTE

Steps:

• In a skillet over medium-high heat, brown chicken on all sides in oil.
• Cover and cook over medium-low heat 10 min.
• or until no longer pink.
• Remove and keep warm.
• In pan drippings, saute vegetables 5 min.
• Stir in soup, milk, mustard, and pepper; bring to a boil.
• Return chicken to pan.
• heat over low heat, stirring occasionally, 5 min.

SPRING GARDEN SAUTé

Steps:

• Heat a large covered saucepot of salted water to boiling on high heat. Fill a large bowl with ice water and set aside.
• To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
• Meanwhile, in 12-inch skillet, heat butter on medium heat until melted. Add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm.
• To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives.
• Transfer to a serving bowl. For an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge. Sprinkle with the remaining chives.

GARDEN SAUTE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, bell pepper, and garlic, stir-fry 2 minutes.
• Add squash and zucchini, stir-fry 3 minutes or until vegetables are crisp-tender.
• Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated.
• Remove from heat, sprinkle with cheese.

GROUND BEEF GARDEN SAUTE

Steps:

• Spread almonds in a shallow pan and toast in a 350° oven for about 6 minutes, or until golden; set aside.
• Crumble beef into a wide frying pan over medium heat and cook, stirring often, until browned; add onion and garlic and cook until onion is soft; add green beans (or zucchini or pea pods) and cook, stirring often, until just tender, about 3-5 minutes.
• In a small bowl, beat eggs slightly; then beat in 1 tablespoon soy, ginger, mustard and pepper.
• Pour egg mixture over meat and cook until egg is set to your liking, lifting and turning mixture to cook it evenly.
• Top with almonds; pass additional soy at the table.