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Narrow Results You've Selected: Spring Saute Side Dish French Remove all Source Saveur (4) Difficulty Easy (3) Medium (1) Main Ingredient Vegetables (4) Fish (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Season:Spring,Technique:Saute,Course:Side Dish,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 08/29/2007 Anchovy Dip with Crudités (Anchoïade) This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables. Issue #98 03/08/2002 Haricots Verts and Snow Peas Sautéed in Butter This dish is best made with young fresh vegetables. Issue #29

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