Spring Vegetable Sauté
Ingredients
PreparationIngredients
- 1 tablespoon olive oil Add to list
- 1 sprig of fresh thyme Add to list
- 1 clove garlic, crushed Add to list
- 1 leek, cut into 1/2-inch coins Add to list
- 1 bunch asparagus, tough ends removed, cut into 1-inch pieces on bias Add to list
- 1/2 pound fiddlehead ferns (as available) Add to list
- 1/4 pound shelled English peas (as available) Add to list
- Zest and juice of 1 lemon Add to list
- Salt and freshly cracked black pepper to taste Add to list
Preparation
Heat a stainless steel sauté pan over medium-high heat. When the pan is hot, quickly add oil, thyme, garlic and leeks. Sauté for 2 minutes; browning leeks slightly is OK.
Add asparagus and ferns and sauté for 2 minutes, then add peas. Add lemon zest and season to taste with salt, pepper and lemon juice. Serve.
Recipe by , PCC Deli Chef
Source: 2011 PCC annual meeting dinner
Comments
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Re: RECIPES FROM ANNUAL MTG.
Hi Sue,
You can find the recipe here:
http://www.pccnaturalmarkets.com/pcc/recipes/quinoa-herbed-potato-loaf-a...
Thanks and enjoy!
-Ricardo
May 03, 2011 at 01:43 PM — rrabago
recipes from annual mtg.
When is the Quinoa & Herbed Potato Loaf with Asparagus-Pistachio Pesto recipe going to be available? It was wonderful. Thanks
April 29, 2011 at 08:12 PM — Sue Paules