Spring Chicken French Salad

• 1 1/2 TBS butter
• 3/4 C baby carrots
• 1 C baby zucchini (or sliced regular zucchini)
• 1 C baby yellow squash (or sliced regular squash)
• 1/2 C peas
• 1/2 C green beans
• 1 C water
• 1 C cubed chicken
• 1 TBS fresh chives minced

Melt butter in pan.  Add carrots and toss to coat.  Add the water, season to taste with salt and pepper.  Simmer for 4 minutes

Add the remaining vegetables and chicken and continue to cook and stir until water is evaporated.  If they are not soft then add a little more water and continue to cook.

Stir in creme fraiche and chive and serve with sour dough baguette.

Stay tuned for….

Day 5: Spring Orzo Soup

Jacquelyne Aubuchon is a guest contributor to this blog and a loving sister and aunt to the residents of Chism Heritage Farm.  You can contact her at Jacquelyne@sew4cons.com or keep up with what she is doing at City Roots and Fruits.