Tangy Limas with Squash and Tomatoes
A yummy stir fry with beans instead of rice.


2 cups water
2 cups frozen lima beans (10-oz package)
2 onions, chopped (~2 cups)
2 teaspoons olive oil
(~3 1/2 cups) 4 small yellow summer squash or two zucchini, or some combination of the two, thinly sliced into half circles.
3 sprigs fresh thyme (1 teaspoon dried)
2 teaspoons chopped fresh dill (1/2 teaspoon dried)
2 cups chopped fresh or canned tomatoes
juice of 1 lemon
1/2 cup crumbled feta cheese (about 3 oz)
ground black pepper to taste


Bring the water to a boil in the saucepan and add the limas. Following the package instructions, cook about 10 minutes, until tender. While the limas cook, saute the onions in the oil in a large skillet until translucent. Add the squash, thyme, and dill and continue to saute for 2 to 3 minutes. Add the tomatoes. When the limas are tender, drain them and stir them into the sauteing vegetables along with the lemon juice and crumbled feta cheese. Add pleny of black pepper. Cook until the feta begins to soften, remove the thyme sprigs, if used, and serve immediately.

Very nice flavorings. Be careful not to cook to long or it begins to get soggy or less attractive.




Moosewood Cooks at Home, p. 176