Lunch: Dilled Corn and Peas Recipe
Ingredients
2-1/2 cups fresh or frozen sugar snap peas
2 cups fresh or frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tablespoon butter
1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon salt, optional
1/8 teaspoon pepper
Instructions
Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.
Reviews
Add a review for Dilled Corn and Peas Recipe
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
