Summer Solstice Salad Recipe

1/4 pound baby pattypan squash, trimmed, and cubed. Do not peel.

1/4 pound baby carrots, cut into matchsticks.

1/2 cup shelled fresh peas, snap peas, or pea pods

1/4 pound pearl onions, blanched in boiling water

1-3 minutes, peeled and trimmed

2 thyme sprigs

1 bay leaf

1 cup chicken broth

1/4 pound fresh morels, washed, or any mushroom of choice

3 tablespoons fresh parsley, minced

1 tablespoon fresh basil, minced

1 clove garlic, minced

2 teaspoons truffle oil or olive oil

salt and pepper to taste