Spring Vegetable Sauté | PCC Natural Markets

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Spring Vegetable Sauté

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a stainless steel sauté pan over medium-high heat. When the pan is hot, quickly add oil, thyme, garlic and leeks. Sauté for 2 minutes; browning leeks slightly is OK.

Add asparagus and ferns and sauté for 2 minutes, then add peas. Add lemon zest and season to taste with salt, pepper and lemon juice. Serve.

Recipe by Blake Caldwell, PCC Deli Chef

Source: 2011 PCC annual meeting dinner

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recipes from annual mtg.

When is the Quinoa & Herbed Potato Loaf with Asparagus-Pistachio Pesto recipe going to be available? It was wonderful. Thanks


Hi Sue,

You can find the recipe here:


Thanks and enjoy!

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