Fast & Fresh and healthy – this recipe is perfect for the delicious and vibrant baby vegetables you can find in spring.
- 1 cup fresh snap peas
- 1 cup fresh baby peas
- Sliced fresh mushrooms (about 1 cup)
- 2 tablespoons chopped Italian flat leaf parsley
- 2 tablespoons butter
- 1 teaspoon fresh lemon juice
- Salt and pepper
Melt butter in pan. Add mushrooms and lightly sauté. Add snap peas and baby peas. Lightly sauté until vegetables are just heated through. Add lemon juice, fresh chopped parsley and season to taste with salt and pepper.
FAST TIP: If you don’t feel like chopping more parsley just sauté in 2 tablespoons Sage and Parsley Compound Butter.
Contributed by: The State Street Kitchen