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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Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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