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Green Peas with Carrots and Veggies

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time20 mins

On Butter... When I buy butter I let it soften then blend it with equal amounts of olive oil. This adds good oils in with the bad. I also find that I need less, so it's really like cutting the butter down to 1/3 without sacrificing the taste.
Olive oil should be one of your primary cooking oils. Rich in monounsaturated fat, olive oil also contains phytochemicals that may help lower blood cholesterol levels and protect against cancer. Unlike most vegetable oils, which are very bland, olive oil adds its own delicious flavor to foods.
And here's a fresh herb tip. When I go to the store and see the fresh herbs on sale, I grab up a bunch and take them home. I section them out into sprigs then freeze them in ice cubes made from chicken stock. I then seal the cubes in bags. To use, I just pop the cubes into the pot as needed. Works like a charm.

 1 bag mixed baby greens
 20 Leaves fresh basil, shredded or torn
 2 cups Shredded or baby carrots loose
 1 cup Baby peas
 1 shallot finely chopped
 3 tbsp White wine vinegar
  cup Extra virgin olive oil
 2 tbsp chicken broth, water or herb cube
 Salt and pepper to taste

In glass dish, add water then combine and Steam carrots and peas in microwave for about 2 minutes. Combine greens and basil on a platter. Top with arrangement of warm shredded carrots and peas.
Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Goes well with with grilled chicken breasts and baked sweet potato halves.