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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 77.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.6 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Yellow and Green calories by ingredient
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Yellow and Green

Submitted by: WOOLANDWOOD
Yellow and Green

Introduction

This is good hot or cold. Alone or with Red and Purple. I originally intended to mix R&P with G&Y but they are so pretty separate. They are especially lovely side by side in a bowl with a poached egg on top.
Pounds weren't an option so read the manually entered ingredients list.
the salt is kosher
This is good hot or cold. Alone or with Red and Purple. I originally intended to mix R&P with G&Y but they are so pretty separate. They are especially lovely side by side in a bowl with a poached egg on top.
Pounds weren't an option so read the manually entered ingredients list.
the salt is kosher

Number of Servings: 10

Ingredients

    1 pound mixed yellow and green summer squash chunked
    1 pound green snap beans 1" snap
    3 green peppers cubed
    6 (yes 6) cloves of garlic
    saute in on med heat (hot enough so that the fluid that comes out of the veggies does not collect) in
    3 TBsps extra virgin olive oil
    first the squash
    then the peppers
    then the beans
    when veggies are tender put garlic through press lower heat and stir in, continue until garlic is mellow (unless you like it sharp)
    browned garlic turns bitter.... don't brown it
    lightly salt and fresh ground black pepper

Directions

See notes on sauteing in Red and Purple
Snap the beans first.
Pre heat on medium a big 14" heavy pan.
Add the oil, add the squash.
saute long enough to pare and cut into 3/4 inch squares the green peppers.
Add the green peppers and stir just until mixed.
Add the green stir beans and put a lid on.
peel the garlic cloves and when the vegetables are done (personal preferences prevail) ..
sprinkle with salt and squish the garlic through a press on to the veggies; stir to evenly distribute.
lower heat, leave lid off continue until garlic is mellow unless you like it sharp; in which case remove from heat.

Don't let the garlic get anywhere past golden or it will turn bitter and ruin the flavor.

Number of Servings: 10

Recipe submitted by SparkPeople user GAILNTHENSOME.






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