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This colorful dish topped with almonds makes for a really pretty presentation.
2 tablespoons oil, such as Gefen Walnut Oil
2 shallots, diced
1 (24-ounce) bag Beleaves Frozen Broccoli
1 yellow squash, sliced
1 zucchini, sliced
1 carrot, sliced
1 tablespoon water
1/4 cup honey
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon potato starch
2 teaspoons salt
1 teaspoon black pepper
slivered almonds
In a pot, heat oil and sauté shallots.
Add the rest of the vegetables and water. Cover the pot and steam for 10 minutes, mixing occasionally so the bottom doesn’t burn.
In a bowl, mix honey, vinegar, potato starch, and spices.
Pour over vegetables and mix.
Garnish with slivered almonds before serving.
Styling and photography by Chay Berger
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