Chef Angela Zimmerman has done it again! Potatoes are great all year long, especially when they're thrown in with a bunch of other seasonal veggies! Fall in love with this hearty potato medley-- you are destined to enjoy!
Hearty Potato Medley
Preheat large skillet on medium heat. In a bowl, combine one tablespoon of the olive oil with the red potatoes. Season with one teaspoon of lemon pepper seasoning and a sprinkling of salt and pepper. Stir to coat potatoes evenly. Heat skillet on medium high with 1T olive oil. Cook for 12-15 minutes, making sure to occasionally stir the potatoes for even cooking. Meanwhile, combine green beans with 1T olive oil, 4T butter (vegan use 2T of olive oil), one teaspoon of lemon pepper seasoning, diced shallots, minced garlic, salt and pepper. Add green beans to pan and cook for 5 minutes. Add diced eggplant to pan, stir and cook another 4-5 minutes until vegetables are tender but not mushy.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.