June 29, 2007, Newsletter Issue #160: Primavera Sauce
Tip of the Week
3 carrots, cut into match-stick pieces 1 zucchini, sliced (1/4 inch thick) 2 cups broccoli florets 1/2 cup fresh or frozen peas 1 tbsp. oil 1/8 tsp. red pepper flakes 1 onion, chopped 2 cloves garlic, minced 1 cup sliced fresh mushrooms 1/2 cup vegetable broth 2 tomatoes, peeled and chopped Salt and fresh ground pepper 2 tbsp. chopped fresh basil (or 2 tsp. dried) 1/4 cup grated Parmesan cheese
Place carrots, zucchini, broccoli and peas in steamer basket. Place basket over boiling water. Cover, and steam for 5 minutes or until tender-crisp. In frying pan, heat oil. Cook red pepper flakes in oil for 1 minute. Add onion, garlic and mushrooms. Cook, stirring occasionally, until vegetables are soft and mushroom liquid evaporates. Stir in broth and tomatoes. Bring to a boil. Reduce heat. Simmer, uncovered for 5 minutes. Season to taste with salt and pepper. Stir in steamed vegetables, basil and Parmesan cheese. Serves 4.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Jolyn Wells-Moran |
