Dill and Butter Squash
This is a different angle on an old veggie. Even the kids will eat this one! If you’ve got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.
INGRIDIENT
DIRECTION
Step: 1
Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
Step: 2
Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
NUTRITION FACT
Per Serving: 92 calories; protein 1.6g; carbohydrates 5.2g; fat 8g; cholesterol 20.3mg; sodium 63mg.
The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.
One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .
