peas at a party

Blogger Chris of Mele Cotte is hosting a food blog “event”:  Cooking to Combat Cancer, II.  The event celebrates the seventh anniversary of her own cancer diagnosis, honors two friends with recent diagnoses, and is in memory of her grandmother who was struck down by pancreatic cancer.  All of the recipes will be there—probably tomorrow—for you to check out.

(UPDATED, 5/5/08:  The recipes are there for viewing—beautiful pics and inspiring ideas.)

I thought of this dish immediately.  Eating more veggies (and fruits) is at the top of my healthy eating and weight management list, keeping with the philosophy to let fruits and veggies take center stage and think of meats and poultry as condiments.  Who knew?  That parsley garnish may have been the healthiest thing on the plate!

This is a favorite.  So pretty and it just looks like summer and spring fun.  It’s endlessly adaptable—add a few leftover roasted potatoes, some corn (fresh or frozen), a yellow squash.  Good for a quick weeknight dinner or a summer party.  It’s a great taste companion for grilled meats.

Summer Stir Fry

Serves 4; 15-20 minutes hands on; ready in 30 minutes

• 1 tsp olive oil
• 1 Tbsp minced garlic

• ¼ lb trimmed green beans

• ¼ lb asparagus, cut into 1” pieces
• 1 medium zucchini, ½“ slices, halved
• ½ medium red bell pepper, cut into thin strips
• 4-6 green onions, cut into 1” pieces
• 1 large tomato, coarsely chopped
• salt & lemon pepper
• Parmesan cheese, optional

Spray a large skillet with a lid with olive-oil spray.  Add the olive oil and heat to medium.  Then add the garlic and green beans and stir fry for 2 minutes.  Next add the asparagus, zucchini, and bell pepper and stir fry for 5 minutes.

Sprinkle the green onion and tomato over the other vegetables.  Add a sprinkling of salt and lemon pepper.  Cover and reduce to very low heat.  Cook for another 5-7 minutes.  Sprinkle lightly with Parmesan or offer it at the table.

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