Categories: Vegetables- mixer

Ingredients

• 2 zucchini
• 2 yellow squash
• 1 lb. fresh asparagus spears
• 1 1/2 quarts water
• 3/4 tsp. salt, divided
• 1/2 cup shelled fresh pink-eyed or black-eyed peas
• 1/2 cup shelled fresh lima beans
• 2 (3.5oz.) containers Shiitake mushrooms
• 1/4 cup butter or margarine, divided
• 2 shallots, minced
• 3 garlic cloves, minced
• 1 (14 1/2oz.) can chicken broth
• 1 cup dry white wine
• 1 cup whipping cream
• 1/2 cup chopped fresh dill
• 1/2 tsp. freshly ground pepper
• Garnished: whole yellow squash, green beans, fresh shitake mushrooms

Directions

1. Cut zucchini and yellow squash in half lengthwise. Scoop out seeds with a spoon, and discard. Dice zucchini and squash; set aside.
2. Snap off and discard tough asparagus ends.
3. Bring 1 1/2 quarts water and 1/2 tsp. salt to a boil in a large saucepan; add peas and lima beans, and cook 5 minutes. Add zucchini, yellow squash, asparagus, an green beans, and cook 2 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process; drain and set aside.
4. Remove mushroom stems, and reserve for another use. Thinly slice caps.
5. Melt 2 Tbsp. butter in skillet; add shallots and garlic, and sauté until tender. Stir in broth and wine; bring to a boil. Reduce heat, and simmer, stirring occasionally, 15 minutes or until reduced to 1 cup.
6. Add vegetables, remaining 1/4 tsp. salt, whipping cream, dill, and pepper; cook, stirring often, until thoroughly heated. Serve mixture immediately over Polenta Triangles, and garnish, if desired.

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