SUMMER VEGETABLE CREOLE
1 fl oz Canola Oil
1 cup Zucchini, large dice
Heat oil in saute pan; saute zucchini and yellow squash. When heated through, add sauce. Bring to at boil and then pour over white rice. Garnish with crumbled ricotta and chopped green onions.
Makes 1 serving
1/8 pound Onions, diced 1⁄4 inch
Add the oil to a large sauce pot. Heat and add onions, peppers, celery, garlic and Creole Spice Blend. Saute for 5-7 minutes. Add the remaining ingredients and stir to combine. Simmer over low heat for 15 minutes, stirring occasionally.
Makes – 1 quart
2 tbsp Salt
Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.
Makes – 3/4 cup
© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.