a Recipe by Jake Nobello
Ingredients:
OnionsGreen beansMushrooms2-3 tablespoons of salted butter1 tablespoon of olive oilSalt, pepper, and Montreal chicken spice (to taste)Nann breadButter (for toasting)Mini cucumberWhite wine vinegar2-3 teaspoons of liquid honey2 teaspoons of olive oilSour cream (1 generous tablespoon)
Instructions:
Prepare the Veggie Stir-Fry:
Sauté onions, green beans, and mushrooms in a mixture of salted butter and olive oil. Season with salt, pepper, and Montreal chicken spice to taste.
Toast Nann Bread:
Toast Nann bread in the oven at 300°F for 2-3 minutes. Remove from the oven, butter one side, and let it sit buttered side down on top of the stir-fry.
Make Cucumber Pickles:
Slice up a full mini cucumber and toss it with white wine vinegar, liquid honey, and olive oil.
Assemble and Serve:
Serve the sautéed veggie stir-fry on the buttered side of the Nann bread.Add a generous tablespoon of sour cream on top.Serve with sliced Nann bread and cucumber pickles on the side.
Enjoy your delicious and nutritious meatless lunch!
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
