½ cup onion, chopped
½ cup green pepper, chopped
½ cup sweet red pepper, chopped
4 medium red potatoes, cubed
3 tablespoons cooking oil
¼ cup beef broth
½ teaspoon Worcestershire sauce
1 teaspoon salt
In a skillet over medium heat, sauté the onion, peppers, and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce, and salt; pour over vegetables. Cover and cook for 10 minutes, or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.
Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
