BROCCOLI AND MUSHROOM MEDLEY

Here's a tasty way to eat broccoli.  We try to eat 1-2 servings of disease-fighting cruciferous veggies each day.  My grandmother taught me years ago that nutmeg dresses up cooked vegetables nicely.  Budget-friendly tip:  We prefer the taste of cooked  fresh veggies, but frozen veggies  are sometimes less expensive, and it's good to keep a variety on hand to use in a pinch.  They are also often more nutritious than fresh, since they are frozen soon after picking.

5 cups fresh broccoli

2 cups sliced fresh mushrooms

2/3 cup thinly sliced onion

1 large clove garlic, minced

1 tablespoon olive or canola oil

2 teaspoons lemon juice

1/2 teaspoon salt (opt.)

1 teaspoon honey or agave

1 teaspoon cornstarch

1/4 teaspoon ground nutmeg

Steam broccoli until crisp tender on stove top or microwave.  Meanwhile, in a large skillet or wok, saute mushrooms and onion in oil until tender.  Add garlic and saute 1-2 minutes more.  In a small bowl, combine lemon juice, salt, honey or agave, cornstarch, and nutmeg.  Add to mushroom mixture along with broccoli and cook until heated through.  Makes about 6 servings.