Aroma AID-513FP Lime-FlavoredPotato Wedges, Spring Vegetable Sauté, Recipes, Ingredients

RECIPES

Lime-Flavored Potato Wedges

Ingredients

2	Russet potatoes
¼ cup	mayonnaise
1 teaspoon	salt
1 tablespoon	lime juice
1 teaspoon	freshly ground black pepper
1 tablespoon	margarine

Cut potatoes into ½-inch thick wedges. Pat dry with paper towels. Heat margarine in a cast iron skillet at medium heat. Add potato wedges and pan-fry for roughly 10 minutes, or until both sides are golden. Mix in mayonnaise and lime juice to coat the potatoes. Cook another 5 minutes or until done.

			Spring Vegetable Sauté
	Ingredients
	2 tablespoons	extra virgin olive oil	Wash and dry the asparagus. Using a vegetable peeler, shave the skin off of the bottom
	3	shallots, cut crosswise into thin slices	half of each stalk. Cut the asparagus diagonally into slices roughly ½-inch wide. Wash
	½ pound	sugar snap peas	the sugar snap peas. Trim and remove strings. Heat 1 tablespoon of olive oil in a cast
	1 pound	asparagus	iron skillet on medium-high heat. Sauté the shallots until they are tender. Remove the
	1	15-ounce can lima beans, drained of juices	shallots. Turn the heat to high. Add the snap peas along with ½ teaspoon of salt and
	1	15-ounce can fresh corn kernels, drained of juices	sauté until tender. Return the shallots to the skillet and add the remaining 1 tablespoon
	1 teaspoon	lemon juice	of olive oil with the asparagus and ½ teaspoon of salt. Sauté until the asparagus is
	½ teaspoon	minced lemon zest	tender. Add the corn and lima beans and stir for 1 to 2 minutes. Add lemon zest and
	1 teaspoon	salt	lemon juice. Stir to thoroughly heat.
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