Bouquetiere De Legumes From The Chaparral
Ingredients
16 medium asparagus spears
1 C. peas, green
1 medium zucchini, sliced
3 Tbsp. margarine
2 each tomatoes, halved
1 C. bread crumbs, seasoned
4 each artichoke bottoms
salt and pepper
Cooking Instructions
Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Sauté the zucchini in the butter over medium high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)