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1/4 pound baby zucchini and/or baby yellow squash*
1/4 pound baby yellow and/or green pattypan squash*
6 ounces baby carrots, trimmed and peeled
1/4 pound haricots verts, trimmed
1 small potato (about 1/4 pound)
1 tab olive oil
the pearl onions reserved from the herbed roast leg of lamb
1 tabminced fresh dill and/or mint leaves, or to taste
Serve with “herbed roast leg of lamb
In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sautÈ the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and sautÈ the mixture for 1 minute.
1/4 pound baby yellow and/or green pattypan squash*
6 ounces baby carrots, trimmed and peeled
1/4 pound haricots verts, trimmed
1 small potato (about 1/4 pound)
1 tab olive oil
the pearl onions reserved from the herbed roast leg of lamb
1 tabminced fresh dill and/or mint leaves, or to taste
Serve with “herbed roast leg of lamb
In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sautÈ the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and sautÈ the mixture for 1 minute.