Vegetables don’t have to be naked!  The sauce would also work on green beans or broccolini.  What  about chicken or pork?

Ingredients:

• 1 ½ lb broccoli flowerets
• 2 medium red or yellow sweet pepper, cut into 1-inch pieces
• 2 Tab butter
• 4 Tab onion, finely chopped
• 2 cloves garlic, minced
• 1 Tab cornstarch
• 12 oz orange juice concentrate
• 4 tsp Dijon-style mustard

Directions:

1. In a large pan cook broccoli and sweet pepper in a small amount of boiling, lightly salted water about 8 minutes or until broccoli is crisp- tender.
2. Drain.
3. Cover and keep warm.
4. For sauce, in a small saucepan melt butter over medium heat.
5. Add onion and garlic.
6. Cook until onion is tender.
7. Stir in cornstarch.
8. Add orange juice concentrate and mustard.
9. Cook and stir until mixture is thickened and bubbly.
10. Bring to the dinner in pan to cook additional 2 minutes.
11. Cook and stir for 2 minutes more.
12. Pour the sauce over the broccoli mixture.
13. Toss gently to coat.

Serves: 10-12

Source: my.hearthealthyonline.com

Villa Park Women’s League – GOURMET – February 15, 2014