food
10 FOR 2010 RECIPES
TRI-COLOR VEGETABLE SAUTE
Super-fresh and easy, this vegetarian dish
gets a boost ofprotein from edamame—
young soybeans. Serve as a main dish for
four, or as six side dishes.
START TO FINISH: 45 MIN.
1
Tbsp. olive oil
1
large onion, diced
2
cloves garlic, m inced
1
cup frozen sw eet soybeans
(edam am e), shelled
2
cups corn kernels, frozen o r fresh
1
pint grape tom atoes, halved
3
Tbsp. finely chopped sun-dried tomatoes
/3
cup lightly packed fresh basil leaves,
cu t in ribbons
1
Tbsp. fresh lim e juice
1 1 2
JANUARY 2010
BETTER HOMES AND GARDENS
Heat oil in large skillet over medium-high
heat. Add onion and cook until softened,
about 3 minutes. Add the garlic and cook
30 seconds more. Add the edamame. Cook,
stirring occasionally, until warmed through,
about 3 minutes. Add the corn and cook until
warmed through, another 3 minutes. Stir in
grape tomatoes and sun-dried tomatoes and
cook for 5 minutes more, until tomatoes are
softened but still retain their shape. Stir in
basil and lime juice. Season with
salt
and
pepper.
MAKES 4 SERVINGS.
EACH SERVING
176 cal, 6 g fat, 0 mgchol,
209 mg sodium, 29 g carbo, 5 g fiber, 7gpro.
frozen
edamame
“ Buttery and substantial, edam am e are
packed with healthy soy protein, fiber,
and antioxidants. Plus, frozen veggies are
frozen at their peak o f freshness, locking
in nutrients so they are com parable in
nutrition to fresh.”
Recipes in this story, “10 for 2010,”
are reprinted by permission of the
publisher, John W iley & Sons, Inc.,
from
So Easy,
by Ellie Krieger.
Copyright © 2009 by Ellie Krieger.
pod news
at you don’t
have to start
every meal from
scratch— there
are more healthy
options for the
