Something New: Butter Wine Veggie Blend

Came up with the name myself clearly.

Anyway, this was something I thought up to use up the veggies I had that were ready to go bad. It was a gamble, but it paid off.

You'll need:

• 1 ear of corn
• 1/2 lb green beans
• 3 small tomatoes (I used Early Girl)
• 1/8 teaspoon minced garlic
• 1 tablespoon unsalted
• splash of white wine (I suggest Pinot Grigio)
• salt and pepper to taste (I used black pepper and sea salt with a grinder)

Serves 2

Tear off the ends of the green beans. Wash with warm water (the cleaning of your veggies is always implied). Cut corn off cob. (Just stand it up and work your knife down. Make sure not to cut too deeply!) Start your pan (I suggest 10" of larger) with butter. Keep on medium low heat so as not to burn the butter while you prep! Mince tomatoes. Once butter is melted put in green beans. Coat with butter. Add salt and pepper. Bring to medium heat. After a few minutes add garlic. Stir and allow for light browning of garlic. Add in corn and tomatoes. Allow to cook uncovered for 4 minutes. Stir and toss in splash of white wine. Simmer- covered for 10 minutes.

The result: Tender and yummy. I decided to add a slice of toasted sourdough. Fantastic.

Let me know how yours comes out!