Summer Solstice Salad

• 1/2 stick (1/4 cup) unsalted butter
• 1/4 pound baby pattypan squash, trimmed
• 1/4 pound baby carrots, trimmed
• 1/2 cup shelled fresh peas
• 1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
• 2 thyme sprigs
• 1 bay leaf, small
• 1 cup chicken broth
• 1/4 pound fresh morels, washed well, patted dry, and trimmed
• 3 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh basil
• 1 large garlic clove, minced
• Truffle oil
• Salt and pepper

1. In a large heavy skillet combine 2 tablespoons of the butter.
2. Add the morels, halved lengthwise or sliced crosswise.
3. Saute until tender, about 5 minutes.
4. Add to skillet 1 clove minced garlic.
5. Saute 1 minute.
6. Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf.
7. Simmer 5 to 7 minutes, until tender.
8. Add pattypan squash and peas.
9. Simmer 3 minutes more.
10. Swirl in 2 tablespoons cold butter.
11. Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade.
12. Drizzle with truffle oil.
13. Discard the bay leaf and season the ragout with salt and pepper.

butter, pattypan squash, carrots, fresh peas, pearl onions, thyme, bay leaf, chicken broth, fresh morels, parsley, fresh basil, garlic, truffle oil, salt

Taken from www.foodnetwork.com/recipes/summer-solstice-salad.html (may not work)