Recipes - Sauteed Fresh Summer Squash and Peas Recipe - Los Angeles Salad Company
Baby Summer Squash and Peas Sauté Serves 3 to 4
Ingredients 12 oz of Los Angeles Salad Company Fresh Baby Summer Squash
5 oz of frozen peas
1 cup of chicken roth (or vegetable broth)
1/2 cup of water
1 tbsp of butter
salt and pepper to taste
Directions 1. Put the summer squash, the broth and the water in a large skillet, over high-medium heat.
2. Add salt and pepper, to taste.
3. Cook about 5 minutes, until tender crisp. Add the frozen peas and cook another 3 minutes.
4. Drain the liquid and toss in butter and make sure the vegetables are coated evenly.