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Sorghum with Summer Corn, Tomatoes, and Tarragon

MyRecipes
  • minutes
  • Serves 6

INGREDIENTS

8 oz

Asparagus, roasted

2 cups

Cherry tomatoes

1 1/2 cups

Corn, fresh kernels

1 tsp

Garlic

1 tbsp

Tarragon, fresh

3 cups

Chicken stock, unsalted

1 tsp

Dijon mustard

1 cup

Sorghum

1/4 tsp

Black pepper

1/2 tsp

Kosher salt

8 tsp

Olive oil

2 tbsp

Vinegar