Coconut Basil Lemongrass Veggie Saute

INGREDIENTS: (suggested veg)

Broccolini

Cauliflower

Asparagus

Snap Peas

Red Bell Pepper or Thai Chili for spicy

Green Onion

3-4 Tbsp Verbena Basil Lemongrass Olive Oil

Nutmeg to taste

Salt to taste

Pepper to taste

DIRECTIONS:

1. Wash and chop any amount of veggies you prefer.

2. Saute veggies in olive oil on medium heat until fork tender.

3. Add enough coconut milk to just cover the veggies and simmer until reduced by half.

4. Add olive oil, nutmeg, salt, & pepper to taste

5. Cook for a few minutes for flavors to combine. Serve over rice or as a side dish.