Summer Time Sauté

It’s summer time on the farm, although I feel like wearing jeans and a sweater most days….Meal prep and dinner this time of year needs to be quick and easy. Here is a favourite of mine. Quick to prepare and easy to make. I usually add more of each ingredient and make a weeks worth of this mix. Great for a nacho topping, wrap filling, nice with rice, or to simply enjoy as is. You can even drizzle on our Garlic Scape Vinaigrette.

You will notice I don’t use measurements for my veggies. If I were to put cups down, use 1 cup of each chopped veggie. Unless you are receiving this recipe in a veggie bag, use all the veggies given. Or a simple rule, use more of what you like and less of what you’re unsure of.

  • sliced & roasted beets—scrub, peel off any bumps. Slice and roast with a few drizzles of oil. 30 minutes @ 350. ***To cut down on time you can leave the beets washed and raw***
  • 2 cloves garlic, chopped
  • Chopped onions
  • 2 tablespoons olive oil
  • Chopped beets greens and swiss chard. Discard beets stems and use chard stems.
  • Salt and pepper to taste
  • 1/2 cup shell peas – optional

Wash & prepare veggies. Sauté garlic and onions with 1 tablespoon oil

over low-med heat until soft, then add the other veggies and remaining oil. You can also try adding a bit of butter.

cook until soft and golden in colour (15-20 minutes)

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Put on top of nachos, add cheese of choice and Marshall’s Zucchini Salsa.

This veggie mix is also great in tacos or over rice.