Summer Veggie Sauté

Summer Veggie Sauté

 

RECIPE:

3 small yellow summer squash, cubed

1 bunch baby bok- choy, chopped roughly

5 carrots, sliced very thin

2-3 cloves fresh garlic-minced

Fresh herbs

Coconut oil

S&P

 

  1. Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
  2. Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
  3. Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
  4. Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.

     

    Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!

 

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About Debi

Debi is a home grown chef of 35 years. Growing up in a very Italian family, she learned the art and appreciation of good food. Known by family and friends as a gourmet cook, an invite to her house is an exciting occasion. After cooking from scratch for her three children and approving husband for many years, she began studying food politics and real food nutrition. With slight intimidation and a driving courage she has re-made her kitchen item by item to be a truly whole-foods kitchen, nourishing all those around her table. Mindful Mama is thrilled to welcome Debi as a contributing author.

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