Pella Chronicle


November 19, 2012

Vegetable Medley Saute

Pella — 2 T. Country Crock spread

1 1/2 cups sliced carrots

1 large red bell pepper, sliced

1 cup broccoli florets

1 clove garlic, finely chopped

2 tsp. chopped fresh parsley (optional)

1/4-tsp. salt

1/8-tsp. ground black pepper

1. Melt Country Crock spread in a 12" nonstick skillet over medium-high heat and cook carrots, red pepper, and broccoli, stirring occassionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in parsley and heat through. Season with salt and black pepper.

Text Only
AP Video
Raw: MH17 Passenger Remains in Kharkiv, Ukraine Raw: Israel Hits Gaza Targets, Destroys Mosques ShowBiz Minute: Hoffman, Oberst, Box Office WWII Vet Gets Medals, 70 Years Late Raw: Israel Bombs Multiple Targets in Gaza Veteran Creates Job During High Unemployment Raw: Cargo Craft Undocks From Space Station Widow: Jury Sent Big Tobacco a $23B Message New Orleans Plans to Recycle Cigarette Butts UN Security Council Calls for MH 17 Crash Probe Obama Bestows Medal of Honor on NH Veteran Texas Sending National Guard Troops to Border Hopkins to Pay $190M After Pelvic Exams Taped Foxx Cites Washington 'Circus Mirror' NASA Ceremony Honors Moon Walker Neil Armstrong
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide