Mexican Medleyeasy, main dish, vegetarian 3 oz asparagus; cut in 1/2-inch pieces 3 oz cauliflower flowerettes; cut in bite-size pieces 3 oz celery; chopped 3 oz kidney beans; cooked 1 1/2 oz filberts; chopped medium- fine 2 tablespoon sunflower oil 2/3 teaspoon fresh dill; chopped 1/3 teaspoon chili powder 1/4 teaspoon basil 1/4 teaspoon celery seed 1/2 teaspoon garlic; minced 1/2 teaspoon salt Steam asparagus and cauliflower for approximately 10 minutes. Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature. From DEEANNE's recipe files |
