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Summer Vegetables Make a Swift Sauté

A flash of high heat and a splash of flavor turn vegetables into inspired side dishes or main courses

Fine Cooking Issue 15
Photos: Boyd Hagen
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A pan of quickly sautéed vegetables can be the starting point of many easy meals–a real attraction in summer, when vegetables abound and you don’t care to spend much time in the kitchen. Plain sautéed vegetables become something special with the addition of a splash of vinegar, some fresh herbs, and a handful of toasted nuts. With a little liquid, your sauté can become a pasta sauce. Toss some leftover chicken in the pan, steam some rice, and you have a quick family dinner. Dooley has designed a very helpful chart to inspire us to create dozens of sautéed vegetable combinations, and also to help us remember which vegetables cook slower than others.  Recipes include: Mushrooms, Asparagus & Sunchokes with Hazelnuts; Green & Wax Beans with Brown Butter; and Gingered Zucchini & Carrots.


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