Recipes - Sauteed Fresh Summer Squash and Peas Recipe - Los Angeles Salad Company

Baby Summer Squash and Peas

Serves 3 to 4

Baby Summer Squash and Peas Saute

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

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.




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