Recipe for Farmers Market Skillet 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp olive oil
1 lb small red potatoes
scrubbed and quartered
1 med clove garlic, minced
1 med zucchini, coarsely chopped
1/2 med red onion, thinly sliced
8 oz green beans
cut into 1" pieces
1/2 cup vegetable broth
1/2 cup cooked fresh corn, (from 1 ear)
OR thawed frozen corn kernels
2 x ripe medium tomatoes, coarsely chopped
1 tbl mixed fresh herbs, chopped
(such as thyme or oregano and/or rosemary)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

You can use almost any combination of vegetables and herbs in this substantial garden-fresh saute. Select ingredients based on what looks best at the market.

In large skillet, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic, zucchini, onion and beans and cook, stirring often, 2 minutes.

Add broth and cook, stirring occasionally, 2 minutes. Stir in corn, tomatoes and herbs. Cover, reduce heat to medium and cook until potatoes are just tender, about 3 minutes more. Season with salt and freshly ground pepper to taste. Just before serving, sprinkle with cheese if desired.

Originally in the September, 1998 and February 1999 issues as Farmers Market Saute.

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