Summer Solstice Salad Recipe
Rate & Review
Reap the benefits of summer vegetables in this colorful salad.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1/4 cup unsalted butter
1/4 pound baby pattypan squash, trimmed, and cubed. Do not peel.
1/4 pound baby carrots, cut into matchsticks.
1/2 cup shelled fresh peas, snap peas, or pea pods
1/4 pound pearl onions, blanched in boiling water 1-3 minutes, peeled and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels, washed, or any mushroom of choice
3 tablespoons fresh parsley, minced
1 tablespoon fresh basil, minced
1 clove garlic, minced
2 teaspoons truffle oil or olive oil
salt and pepper to taste
In large, heavy skillet, heat 2 tablespoons butter. Add the morels or mushroom of choice, halved. Sauté until tender, approximately 5 minutes. Add one clove minced garlic and sauté one minute. Add baby carrots, pearl onions, one cup chicken broth, two sprigs thyme and one bay leaf. Simmer 5-7 minutes, until tender. (A little less time if you prefer crisp, tender vegetables).
Add squash and peas. Simmer three more minutes. Swirl in 2 tablespoons butter.
Remove from heat. Add parsley and basil. Drizzle with truffle oil.
Discard bay leaf and season with salt and pepper to taste.
Sauteed Fresh Morels
salt and pepper
Morels with Pasta
good grating cheese
Morel Mushroom Sauce
dried morel mushrooms
grated cheese to garnish
More Similar Recipes
Summer Solstice Salad Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com