Summer Vegetable Potpourri
2 small yellow summer squash, halved lengthwise and cut into 1/2-inch-thick slices (2 cups)
1 cup pearl onions or 1 large onion, cut into chunks
1 large stalk celery, bias-sliced into 1/2-inch pieces (1 cup)
2 tablespoons sliced pimiento
1 tablespoon white wine, Worcestershire sauce
1 teaspoon snipped fresh tarragon or
1/4 teaspoon dried tarragon, crushed
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon salt
1 tablespoon margarine or butter
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