SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
TUSCAN PEA & SNAP PEA MEDLEY
Fresh sugar snap peas are cooked with frozen peas until crisp-tender and tossed with Tuscan-style dressing to make this quick and tasty veggie medley.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Add vegetables to 2 cups boiling water in large skillet; cook 2 min. or until crisp-tender. Drain in colander.
- Heat dressing in same skillet on medium-high heat. Add vegetables; cook 1 min. or until heated through.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SQUASH MEDLEY
I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH GARDEN MEDLEY
Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BABY VEGETABLE MEDLEY
By The Canadian Living Test Kitchen. Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Provided by Clean Plate Club
Categories Vegetable
Time 28m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim sugar snap peas.
- Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
- Cut asparagus, squash and zucchini diagonally in half.
- Set vegetables aside separately.
- In large saucepan of boiling salted water, blanch carrots for 1 minute.
- Add peas and asparagus; blanch for 1 minute.
- Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
- In large skillet, melt butter over medium-high heat;
- sauté shallots just until softened, about 1 minute.
- Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
- Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.
Nutrition Facts : Calories 81.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 46, Carbohydrate 11.6, Fiber 4.1, Sugar 3.8, Protein 4.3
YELLOW SQUASH AND SNOW PEAS
Make and share this Yellow Squash and Snow Peas recipe from Food.com.
Provided by spacholl
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Dice squash to 1 inch chunks.
- Clip tough stem part off of snow peas.
- Heat oil in wok or skillet to hot but not smoking.
- Stir in squash and snow peas.
- Toss and fry till tender.
- Serve.
- Salt and pepper to taste.
PEA POD CARROT MEDLEY
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
SPAGHETTI SQUASH MEDLEY
"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. , Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. , When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
SNAP PEAS, YELLOW AND ZUCCHINI SQUASH
Make and share this Snap Peas, Yellow and Zucchini Squash recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in 1 inch chunks.
- In lg skillet, melt butter.
- Saute squash, peas and rosemary until vegetables are crisp-tender.
- Sprinkle with salt and pepper.
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