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Carrot, corn and squash recipe

> In large pan melt 1 TB butter, then add 2 cups baby carrots or regular carrots cut in 1" pieces.
> Cook until almost done, then add 2 cups squash(green, yellow, or patty pan) cook until almost tender, add 2 TB olive oil and 2 to 3 cups of corn (about 3 ears). Continue to saute until getting a little brown, add 1/2 tsp salt, a few grinds of fresh pepper. Add about 12 basil leaves cut fine, toss and serve.
> Sent from my iPad

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  1. EmilyApril 22, 2014 at 4:09 PM

    I wasn't sure how to comment back to you, so I'm trying this here. Is this "Emily" who wrote me about the cleanse? if so, please email me back so that I can get your email address to answer your question about the cleanse expense! :) Thanks! :)

    ReplyDelete

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