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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bouquetiere De Legumes

Date Added: December 08, 2009


16 Unit Asparagus
1 Cup Green Peas (8.5 oz)
1 Unit Zucchini sliced
3 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 Unit Tomatoes halved
1 Cup Bread Crumbs approximately
4 Unit Artichokes
1 Unit Pepper (to taste)
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1. Steam the asparagus and green peas for 5 minutes or until al dente.

2. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente.

3. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs.

4. Place under a heated broiler for 1 minute or until heated through.

5. To serve, place artichoke bottoms on 4 plates.

6. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Asparagus allergies.
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