Summer Solstice Salad Prep Time: 10 minutes Cook Time: 10 minutes Servings: 6 Ingredients - 1/4 cup unsalted butter - 1/4 pound baby pattypan squash, trimmed, and cubed. Do not peel. - 1/4 pound baby carrots, cut into matchsticks. - 1/2 cup shelled fresh peas, snap peas, or pea pods - 1/4 pound pearl onions, blanched in boiling water 1-3 minutes, peeled and trimmed - 2 thyme sprigs - 1 bay leaf - 1 cup chicken broth - 1/4 pound fresh morels, washed, or any mushroom of choice - 3 tablespoons fresh parsley, minced - 1 tablespoon fresh basil, minced - 1 clove garlic, minced - 2 teaspoons truffle oil or olive oil	1

	- salt and pepper to taste    Reap the benefits of summer vegetables in this colorful salad.   Directions 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 minutes, until tender. (A little less time if you prefer crisp, tender vegetables). Add squash and peas. Simmer three more minutes. Swirl in 2 tablespoons butter. Remove from heat. Add parsley and basil. Drizzle with truffle oil. Discard bay leaf and season with salt and pepper to taste.	2