Fish and Vegetables

Sauteed Corn and Potatoes
2 ears of fresh corn

3 sm.-med. Yukon Gold potatoes

1 med. Vidalia onion

a few shakes of Rosemary Seasoning

several sprigs of Lovage

Cut kernels off corn cobs, half then slice potatoes and onion. Combine this in a non-stick pan in 1T butter. Sprinkle with a little Rosemary Seasoning and saute' covered over med-high heat for 5 minutes. Uncover, reduce heat and stir occasionally. Add finely sliced lovage leaves and stems. Continue to saute' until potatoes are done the way you like.

Tilapia — Melt 1T butter in a non-stick frying pan. Add fish that has been peppered and sprinkled with seasoned salt. Fast fry on both sides.

Serve with Sauteed Corn and Potatoes and a small 5-Ingredient Salad. . .Lin