3 Baby Fennel, cut in thirds or Mature Fennel Bulb, sliced thin
2 Cups Snap Peas
2 Cups Red Beet Greens & Stems, chopped
2 Small Yellow Zucchini's, peeled & quartered
1 Small Green Zucchini, peeled & quartered
2 Cups Broccoli, sliced
10 oz. Frozen Peas Organic (Cascadian), optional
1. Place all vegetables with 1/3 cup of water in Whistle Skillet with lid vent in open position on #6 for electric range with 12 being high.
2. When skillet whistles, take vegetables off fire and serve right away.
May we suggest either an infused grapeseed oil or creamy roasted garlic dressing or lemon ginger dressing.