Seasonal Fresh Vegetables
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Credit: Jacques Wilson, CEC, AAC, CDM, Executive Chef, El Camino Hospital, Mountain View, Calif.
Sizzle, Fall 2011
12 oz. Broccolini
2 T. unsalted butter
1 t. minced garlic
12 grape tomatoes, peeled
1. In large pot of boiling salted water, blanch Broccolini for 2 minutes. Drain immediately; immerse in bowl of ice water.
2. Melt butter in large saute pan. Add garlic; stir. Drain Broccolini; add to garlic mixture. Heat for 2 minutes. Add tomatoes. Toss well before serving.
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