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HERB-LEMON SALT SUBSTITUTE FOR
VEGETABLES
 
1/2 lb. vegetables such as green beans or carrots, cook and drain
Grated peel of 1 lemon
1 tsp. each: fresh lemon juice, olive oil
1 sm. clove garlic, peeled and minced or pressed
3/4 tsp. dried thyme, crushed
1/4 tsp. freshly ground black pepper
1/2 tsp. dried savory, crushed

In a small bowl, blend together the lemon peel and juice, olive oil, garlic, thyme, savory and pepper. Let sit for 30 minutes to blend and soften the herbs. Put vegetables into the pan with the herb blend and toss over medium-low heat for about 2 minutes. Serve immediately.

FOR PEAS:

1 (10 oz.) pkg. frozen peas, defrosted
1 tbsp. minced fresh parsley

Place the peas in a medium saucepan; do not add water. Stir in the herb-lemon mixture and cook over medium heat for 5 minutes, stirring occasionally. Stir the parsley into the peas and serve immediately.
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