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Place beans in boiling water to cover in a small saucepan; simmer 3 minutes or until crisp-tender. Drain; rinse with cold water, and drain. Saute corn kernels, chopped mushrooms, bell peppers, salt, and pepper in hot oil in a medium skillet over medium-high heat for 5 minutes or until corn is crisp-tender. Add chopped garlic, and saute 30 seconds. Stir in white wine, and cook 1 minute. Add whipping cream and beans; reduce heat to medium low, and simmer, covered, 25 to 30 minutes or until beans are tender. Remove from heat, and stir in butter. Add chopped tomato, parsley, and chives, and stir just until combined.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
LED herb garden — grow basil, cilantro, parsley, dill year-round
Window box herb planter — basil, thyme, rosemary at arm's reach
Record your recipes and experiments — organized cooking journal
Grow edible flowers — nasturtium, viola, borage, calendula, garnish