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Lime-Flavored Potato Wedges
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.
2 Russet potatoes
¼ cup mayonnaise
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon freshly ground black pepper
1 tablespoon margarine
Ingredients
RECIPES
For additional recipes, or even to submit your own, visit our website at www.AromaCo.com!
Wash and dry the asparagus. Using a vegetable peeler, shave the skin o of the bottom
half of each stalk. Cut the asparagus diagonally into slices roughly ½-inch wide. Wash
the sugar snap peas. Trim and remove strings. Heat 1 tablespoon of olive oil in a cast
iron skillet on medium-high heat. Sauté the shallots until they are tender. Remove the
shallots. Turn the heat to high. Add the snap peas along with ½ teaspoon of salt and
sauté until tender. Return the shallots to the skillet and add the remaining 1 tablespoon
of olive oil with the asparagus and ½ teaspoon of salt. Sauté until the asparagus is
tender. Add the corn and lima beans and stir for 1 to 2 minutes. Add lemon zest and
lemon juice. Stir to thoroughly heat.
Spring Vegetable Sauté
2 tablespoons extra virgin olive oil
3 shallots, cut crosswise into thin slices
½ pound sugar snap peas
1 pound asparagus
1 15-ounce can lima beans, drained of juices
1 15-ounce can fresh corn kernels, drained of juices
1 teaspoon lemon juice
½ teaspoon minced lemon zest
1 teaspoon salt
Ingredients