Serves: 4
Total Calories: 71

1 tablespoon vegetable oil
2 tablespoons pine nuts (pignoli)
1/2 cup diced onion
1/2 red bell pepper, diced
1 rib celery, diced
1 teaspoon chopped garlic, fresh or jarred organic
1/4 teaspoon dried thyme
1 pound frozen or canned corn kernels, drained
salt and ground black pepper to taste

Heat the oil in a large, nonstick skillet over medium heat. Add the pine nuts and stir until lightly toasted. Remove with a slotted spoon. Add the onion to the oil remaining in the pan and sauté until light brown. Add the pepper and celery and sauté until tender. Add the garlic, thyme, and corn and sauté until the corn browns in spots. Return the pine nuts to the pan and season with salt and pepper before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 35

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