MAY 2024 RECIPE OF THE MONTH Spring Vegetable Sauté INGREDIENTS • 1 tsp. olive oil • ½ cup sweet onion (sliced) • 1 garlic clove (finely chopped) • 3 tiny new potatoes (quartered) • ¾ cup carrot (sliced) • ¾ cup asparagus pieces • ¾ cup sugar snap peas or green beans • ½ cup radishes (quartered) • ¼ tsp. salt • ¼ tsp. black pepper • ½ tsp. dried dill DIRECTIONS 1. Heat the oil in a skillet. Cook the onion for two minutes, then add the garlic and cook for another minute. 2. Stir in potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about four minutes. Add a tablespoon or two of water if the vegetables start to brown. 3. Add the asparagus, peas, radishes, salt, black pepper and dill. Cook, stirring often, until just tender, about four minutes more. Makes: 4 Servings NUTRITIONAL INFORMATION (1 Serving) Calories 138 Dietary Fiber 5 g Total fat 1 g Total sugars 4 g Saturated Fat 0 g Added Sugars Included 0 g Sodium 177 mg Protein 4 g Carbohydrate 29 g