Spring Vegetable Sauté

• 1 tspolive oil, or cooking oil of choice
• 1/2 cupsweet onion, sliced
• 1 clovegarlic, finely chopped
• 3 russet potatoes, quartered
• 3/4 cupcarrot, sliced
• 3/4 cupasparagus
• to taste snap peas
• to taste green beans
• 1/2 cupradish, quartered
• 1/4 tspsalt
• 1/4 tspblack pepper
• 1/2 tspdried dill

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Heat the oil in a large skillet over medium heat. Cook the onion for 2 minutes, then add the garlic and cook another minute

3. 3

   Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.

4. 4

   If the vegetables start to brown, add a tablespoon or two of water.

5. 5

   Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.

6. 6

   Serve immediately.