Robin Miller, to table in less than 30 minutes. Vegetarian, serves 4.
2 teaspoons olive oil
1 cup sliced onion
2 each green and red bell peppers, seeded and sliced
2 bunches asparagus, ends trimmed, cut into 3-inch pieces
1 cup baby carrots
2 Tablespoons fresh tarragon, chopped
1/2 cup vermouth or dry white wine
2 cups baby spinach leaves or dandelion greens
1 1/2 cups fat free milk
1/2 cup light sour cream
2 Tablespoons grated parmesan
salt and ground pepper, to taste
2 cups cooked rice
Heat oil in large high-sided, oven-proof skillet over medium heat. Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth and cook 2 to 3 minutes. Add dandelions or spinach and milk and sour cream and simmer 2 minutes. Add more milk, if needed to submerge veggies. Season to taste with salt and black pepper. Sprinkle parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve over cooked rice.