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)
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.