Wednesday, July 2, 2008
This wonderful spring/summer dish uses several different herbs, one of which is tarragon. The word tarragon comes from the French word estragon which means "little dragon." The long thin leaves resemble dragon's tongues, and the twisted roots are said to look like a snake's body.
3 cloves garlic, minced
2 leeks, white and green leaves, washed and thinly sliced
1 T. olive oil
1 c. vegetable stock
1 pkg. (10 oz.) frozen corn
1 small bag (6 oz) frozen edamame (soybeans) pods removed
1 small bag (4 oz.) shredded carrots
1/2 lb. yellow squash, halved lengthwise and cut into 1/2 in. pieces (about 1 1/4 c.)
3 c. small cherry tomatoes, halved
1 t. dried tarragon
1 t. dried basil
1 t. dried oregano
salt and pepper to taste
fresh parsley for garnish. minced
1. In a 12- inch heavy skillet, cook garlic and leeks in oil over medium heat, stirring just until fragrant. Add stock, corn, edamame, carrots, and squash and cook, stirring occasionally, until squash is tender.
2. Add tomatoes and dried herbs; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.
3. Season with salt and pepper to taste. Garnish with parsley.
Makes 6 (1 1/2 cup) servings