Telemedicine, which uses technology to facilitate communication between a doctor and patient who are not in the same physical location, is growing in popularity.

A recent Towers Watson study indicates that employer interest in telemedicine is increasing, with about 20 percent of U.S. employers offering the option in 2014, with expected increases nearly doubling for 2015.

Telemedicine is useful in certain types of cases as a viable alternative to traditional, face-to-face doctor visits, leading to reduced health care costs while still providing quality medical care.

½ cup sweet onion

1 garlic clove, minced

1 tsp. extra virgin olive oil

3 potatoes, cubed

¾ cup carrot, sliced

¾ cup asparagus, chopped

¾ cup sugar snap peas (or green beans)

½ cup radishes, quartered

¼ tsp. salt

¼ tsp. black pepper

½ tsp. dried dill

Heat the oil in a medium-sized skillet. Add the onion and garlic, and cook for two to three minutes.

Add potatoes and carrots to the skillet and cover. Turn the heat to low and cook for four minutes, or until the vegetables are tender. Then, add the asparagus, peas, radishes, salt, pepper and dill. Cook for four more minutes, stirring often. Serve hot.

Yield: 4 servings. Each serving provides 70 calories, 1.5 g of fat, 2 g of protein, 13 g carbs, and 170 mg of sodium.

Download Recipe