Well the garden is coming in. I thought I'd post this great recipe from our TV show, The Sonoran Grill. It's delicious, easy to make, light and unexpected!
1 LB New potatoes, quartered
1/2 LB Sugar snap peas, trimmed
1/2 LB Green beans, cut into 2" pieces
1/2 LB Carrots, cut diagonally into 2" pieces
1/3 C Sauvignon Blanc wine
1 C Fennel, julienne (reserve the fronds)
1 Red onion, thinly sliced
3 TBL Balsamic vinegar
1/2 C Black olives, pitted
1 PT Cherry tomatoes
2 TBL Fennel fronds, chopped
1/4 C Italian parsley, chopped
Salt and pepper to taste
1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl. Pour in the Sauvignon Blanc and toss gently.
2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently. Add the tomatoes, olives, fennel fronds, and parsley.
3. Salt and pepper to taste. Toss gently and serve.