Herbed Potatoes, Corn & Zucchini

Serves: 4 to 6

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Serve this with a scramble for a hearty breakfast, or as a bold side dish or picnic salad. Use your favorite summer garden vegetables in place of, or with, the potatoes, corn and zucchini. Tomatoes would be perfect, as would fresh herbs. If your wok came with a steamer rack, this is the time to use it.

Ingredients

Preparation

Heat oil in hot wok or fry pan and cook onions until soft and lightly browned. Add herbs and toss for 15 to 30 seconds. Add potatoes and stir until they are well coated with onions and herbs. Add corn, then zucchini. Cook for an additional minute or two until veggies are lightly cooked. Season generously with salt and pepper and drizzle with olive oil.

Recipe by Ken Charney, former PCC staff

More about: corn, potatoes, zucchini

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login