spowell's Notes:
10 baby carrots Ask a question about this ingredient
1/2 head of cabbage, chopped Ask a question about this ingredient
1 zucchini squash, chopped Ask a question about this ingredient
1 Cannellini Beans Ask a question about this ingredient
1 lemon Ask a question about this ingredient
2 Garlic Cloves Ask a question about this ingredient
3 tablespoons Olive Oil Ask a question about this ingredient
1 pointer finger length of ginger Ask a question about this ingredient
1 pinch pepper Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 teaspoon Coconut Oil Ask a question about this ingredient
Put coconut oil and minced garlic in a pan over medium heat. Allow to heat for about 2 minutes.
Ask a question about this stepAdd zucchini and carrots to pan. Allow to cook for about 5-6 minutes, until the zucchini starts to lightly brown.
Ask a question about this stepAdd cabbage to pan and a little sprinking of water so some steaming action happens. Add beans in after about 2 minutes.
Ask a question about this stepIn a separate bowl, put ginger into a garlic press and squeeze! This will allow for not only the ginger to mince, but juice as well.
Ask a question about this stepZest lemon and juice it into the bowl with ginger.
Ask a question about this stepAdd olive oil, pepper and salt. Mix and set aside.
Ask a question about this stepremove bean and veggie mix from heat. Put on top of your favorite grain, especially delicious with quinoa!
Ask a question about this stepTop with lemon ginger sauce and enjoy!
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
