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Home : Entrees : Meatless : Snow Peas and Autumn Vegetables

Makes 4 Servings
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Snow Peas and Autumn Vegetables

Contributed by: Robert Cerello

This dish can stand by itself, but it is a true chameleon because it partners well with so many grain, rice, pasta and meat combinations. Experiment!

Ingredients:

  • Snow peas, about 3 ounces, for saute
  • Brown onion, about 1/4, coarsely-chopped, for saute
  • Yellow pepper, about 1/2 of a large one, cut small for saute
  • Red pepper, about 1/3 large, cut small for saute
  • Mushrooms, button or with, sliced medium, for saute
  • Medium-dry white wine, about 1/3 cup
  • 2 Roma tomatoes, deseeded, sliced and diced for saute
  • 1/2 any sweeter tomato, seeded and diced
  • Peccorino Romano cheese, about 2 oz. grated
  • Colby or medium cheddar cheese, about 2 oz. grated
  • Feta or goat cheese crumbled, about 2 .oz.
  • small white beans, rinsed, drained, patted dry, about 10 oz. from can
  • Sugar, or substitute, 1/3 tsp.
  • rice wine vinegar, about 1 tblsp.
  • seasoned salt, 1/4 tsp.
  • white pepper, about 1/8 tblsp.
  • fresh basil, about ten leaves diced
  • Hungarian paprika, 1/3 tsp.
  • garlic powder, 1/3 tsp.
  • olive oil, as needed
  • fresh chives, about 1 tsp. plus
  • salad dressing of choice - white or green, such as ranch, Caesar, pesto, white Russian, etc., modified with Miracle Whip if necessary to cut acid

Directions:

Put oil into saute pan and heat to high.

Add the snow peas first and turn twice, stirring all the while, about two minutes.

Add peppers and lower heat to medium high.

Cook for one minute, turning twice.

Add onion and tomato and spices, and cook for two or three minutes until onions turn translucent and a little more, stirring and turning every thirty seconds.

Add white beans and other ingredients except cheeses and lower heat to simmer.

Cook for five minutes until heated through, as desired.

Stir mixture once more over heat.

Add grated cheeses and cook for three more minutes on simmer until cheeses become slightly melted.

Serving Suggestions:

Serve dish over warm pre-cooked rice, very small pasta or Middle Eastern grain dish such as falafael, couscous, or Italian orzo or gnocchi or even eggs; or serve this vegetable cmbination on pita bread or with Italian or French bread.

Also partners well with the same white wine used in cooking, with a medium and firm white fish such as Red Snapper, haddock or ahi tuna. These may be added lat, as can chicken, shredded or diced pork or dark meat turkey to the final salad.

Also good cold, this dish can also be served warm or refrigerated overnight; if served cold, add dressing the night before and meat cold last of all, stirring once more.

Serving Size: Makes 4 Servings


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