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Wednesday, July 13, 2011
Mixed Homegrown Vegetables
A simple meal for dinner today since the weather has been screaming hot and the kitchen is too hot for me to stay long. This meal is quick to prepare and to cook. I stopped by the garden to pick the vegetables on my way home today. I have kohlrabi, peas, beans, tomato, collard greens and a crookneck yellow zucchini.
Chop the vegetables into bite size.
Add 3 cups of water in a big skillet on medium high heat.
Add a cube of vegetables bullion for seasoning.
Cook for 15 minutes or until all vegetables tender.
Add salt and ground black pepper to taste.
Serve warm or cold. Share