Servings: six to eight.
We like to use new potatoes when possible, especially red-skinned varieties. For a fresh-tasting vegetarian meal, serve this over steamed couscous, topped with a dab of yogurt, chopped fresh cilantro, and a wedge of lemon.
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If any liquid remains in the pan when the vegetables are cooked, remove the cover, turn up the heat, and boil it off. Then turn off the heat, add the sauce to the skillet, and stir to coat all the vegetables. Taste for seasoning and add more salt, lemon, or cayenne to taste. Serve hot.
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Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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