Summer Solstice Salad

Ingredients

• 1 cup(s) chicken broth
• ¼ pound(s) fresh morels, washed, or any mushroom of choice
• 3 tablespoon(s) fresh parsley, minced
• 2 thyme sprigs
• 1 tablespoon(s) fresh basil, minced
• ¼ pound(s) pearl onions, blanched in boiling water 1-3 minutes, peeled and trimmed
• salt and pepper to taste
• + 7 more ingredients
• • 1 bay leaf
  • 2 teaspoon(s) truffle oil or olive oil
  • 1 clove(s) garlic, minced
  • ¼ pound(s) baby pattypan squash, trimmed, and cubed. Do not peel.
  • ¼ pound(s) baby carrots, cut into matchsticks.
  • ½ cup(s) shelled fresh peas, snap peas, or pea pods
  • ¼ cup(s) unsalted butter

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 min...

View full recipe at Recipe Tips