No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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3
small zucchinis 1 Tablespoon butter 1/2 cup pecans half's 1 1/2 cup cherry tomatoes, cut in half salt & pepper to taste  Wash
and then cut the zucchini into 1/4 inch slices. In a large skillet melt 1 T. of
butter on medium heat. Brown zucchini, add pecans. Sauté lightly for 2
minutes longer, to bring out the natural oils of the pecans. Gently sauté in
the tomatoes. Immediately tune off the heat and serve. Serves 4. |
Thank You Lisa
for the great Recipe
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Glenda's Attic ~ Kitchen Corner Recipes
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