Serves 4 to 6
-2 T. (1/4 stick) butter
-1 lb. carrots, peeled, thinly sliced
-1 red bell pepper, finely chopped
-1/4 c. water
-1 T. minced fresh dill
-Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add carrots and sauté until crisp-tender, about 3 minutes.
Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.
Season with salt and pepper. Enjoy!
Hands-On Time: 20 min.
Total Time: 35 min.
-2 T. olive oil
-4 or 5 Japanese eggplant, cut into 1/2-inch pieces
-2 bell peppers, cut into 1/2-inch pieces
– salt & black pepper
-4 cloves garlic, finely chopped
-1/4 t. crushed red pepper flakes
-3 cups vegetable broth
-1 lb. cheese tortellini
-1/2 cup fresh flat-leaf parsley, chopped
-1/2 cup grated Parmesan
Heat oil in a large skillet over medium-high heat.
Add the eggplant, bell peppers, ½ teaspoon salt and
¼ teaspoon pepper. Cook, stirring occasionally, until the
vegetables begin to soften, about 6 to 8 minutes.
Add the garlic and crushed red pepper and cook,
stirring, for 1 minute. Add the broth and tortellini.
Simmer, covered, stirring occasionally, until the tortellini
are cooked through and most of the broth is absorbed,
12 to 15 minutes.
Stir in the parsley and ¼ cup of the Parmesan. Spoon
into bowls and sprinkle with the remaining ¼ cup of
Adapted from Sara Quessenberry, 9/08 via realsimple.com… Read the rest