Ingredients:
2 large green onions, cut into 1-inch/2.5cm pieces
2 large celery stalks, sliced diagonally into thin slices
1 bunch radishes, cut in half
2 cups green peas
2 tablespoons olive or salad oil
1/2 teaspoon salt
1 large lemon
1/2 teaspoon thyme
2 large celery stalks, sliced diagonally into thin slices
1 bunch radishes, cut in half
2 cups green peas
2 tablespoons olive or salad oil
1/2 teaspoon salt
1 large lemon
1/2 teaspoon thyme
Recipe:
1. Cut onions and radishes and slice celery.
2. Remove stem and strings along both edges of each pea pod.
3. In skillet, saute in oil the green onions, celery, radishes, pea pods and salt until vegetables are lightly browned.
4. Cut lemon in half. Squeeze juice of half lemon over vegetables.
5. Spoon vegetables onto serving dish; sprinkle with thyme.
6. Slice remaining lemon into thin slices
2. Remove stem and strings along both edges of each pea pod.
3. In skillet, saute in oil the green onions, celery, radishes, pea pods and salt until vegetables are lightly browned.
4. Cut lemon in half. Squeeze juice of half lemon over vegetables.
5. Spoon vegetables onto serving dish; sprinkle with thyme.
6. Slice remaining lemon into thin slices
Serves:
4
Notes:
Serve with Swordfish Oregano and a Tossed Greens and Vegetable Salad