1 lb. broccoli
1 med. yellow or red sweet pepper
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. butter
1 1/2 tsp. cornstarch
2/3 c. orange juice
2 tsp. Dijon mustard

Cut broccoli stalks lengthwise into uniform spears. Cut pepper into 1 inch squares. Cook until tender crisp. Cook onion and garlic in hot butter until tender. Stir in cornstarch. Add juice and mustard. Cook and stir until thick. Spoon sauce over broccoli and peppers.