Spring Vegetable Sauté

spring veggies

Don’t worry about making the sauté at the last minute.  It’s delicious at room temperature. If you have leftovers you can use them as a topping for bruschetta, in a frittata (for an Easter Brunch), on pasta, in a risotto (along with the broth you made from discards) or just throw what’s left into a salad.

As you cook each vegetable don’t add too much salt.  Add just enough to pull some water out of the veg to create a little steam.  You will adjust the salt of the completed dish once you’re done cooking all the veg and they are together in a bowl.  Now is the time to use that fantastic salt you bought and haven’t touched.