1 teaspoon olive oil
½ cup sweet onion, sliced
1 garlic clove, finely chopped
3 new potatoes, tiny, quartered
¾ cup carrot, sliced
¾ cup asparagus pieces
¾ cup sugar snap peas, or green beans
½ cup radishes, quartered
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dill, dried
Spring Vegetable Saute
Servings: 6
Ingredients:
Directions:
- Heat oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute.
- Stir in the potatoes and carrots. Cover turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a tablespoon or 2 of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook stirring often, until just tender- about 4 minutes more.
- Serve immediately.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Spring Vegetable Saute
Servings: 6
Ingredients:
1 teaspoon olive oil
½ cup sweet onion, sliced
1 garlic clove, finely chopped
3 new potatoes, tiny, quartered
¾ cup carrot, sliced
¾ cup asparagus pieces
¾ cup sugar snap peas, or green beans
½ cup radishes, quartered
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dill, dried
Directions:
- Heat oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute.
- Stir in the potatoes and carrots. Cover turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a tablespoon or 2 of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook stirring often, until just tender- about 4 minutes more.
- Serve immediately.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 320mg | 14% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 57mg | 4% | |
| Iron 2mg | 10% | |
| Potassium 750mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.