1 cup cooked rice serving
25 ounces assorted European-type veggies (approximately one mounded dinner plate's worth).

Such as:
1 carrot, sliced
1 celery stalk cut into 1/2 inch lengths
1-2 servings of cauliflower in bite size pieces
1 large handful of brussel sprouts, halved
1 handful of fresh or frozen green beans cut into bite sized pieces
Complete the rest of the 25 ounces with cabbage cut into roughly 1 inch squares (Approximately 1/4 of a medium cabbage or about 2 cups chopped).

On top of that:
1 1/4 c frozen lima beans
3/4 c corn
3 T olive oil or butter (preferably unsalted if you have it, otherwise reduce broth mix slightly)


INSTRUCTIONS:

1. Combine in a small mixing bowl:
  1/3 c water
  1 1/2 t cornstarch or thickener
  1/4 t each of rosemary/sage/thyme/garlic powder
  2 servings broth mix of your choice (Seitenbacher's, Orrington Farms, Better than Broth, Herb Ox etc
  Salt to taste
  Black pepper (~ 8 grinds or a generous pinch)
    *Seasonings are calculated for 25 oz of veg if you use more or less adjust accordingly
    *You can substitute the garlic powder with one garlic clove chopped but add it later (See below)

2. Cook limas in a small saucepan.
3. While the limas cook, sort veggies into longer or shorter cook times.
4. In a large skillet, heat the oil or butter on medium and sautee veggies starting with the longer cooking veggies (15-20 minutes).
5. Add the faster cooking veggies when longer cooking veggies are almost done.
6. When limas are done, add frozen or fresh corn to the lima saucepan and stir to warm corn then drain.
7. Push aside veggies and briefly sautee garlic glove
8. Add drained limas and corn to skillet, mix in, then add sauce mixture and cook while tossing for 1-2 minutes.
9. Serve on or beside rice.