Broccoli Sprouts, Cranberries & Portabella Salad in Baby Squash

Presented by: Mary Ellen Diaz Chef North Pond Cafe 2610 North Cannon Drive Chicago, IL 60657 773.477.5845

Photo © Linda Matlow (http:www.pixintl.com) click to enlarge

• 6 baby squash
• 1 pkg. broccoli sprouts
• 1/4 c. dried cranberries
• 1 portabella mushroom-diced and sauteed
• 1 leek, diced
• 1 c. cranberry juice
• 1 t. thyme
• 1 c. olive oil
• salt and pepper to taste

Slice the tops off the baby squash. Core and place filling in a bowl. Mix in the broccoli sprouts, dried cranberries, mushrooms and leeks.
Whisk together the cranberry juice, thyme and olive oil.
Pour onto the broccoli sprout salad and season with salt and pepper.
Fill the baby squash with the salad and drizzle extra dressing over it.