Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 3 cups total firm veggies—sliced fennel bulb, celery, cabbage core, kohlrabi 1 cup total aromatics—sliced leek, gar-leek, green onion, shallot, onion 3 cups total tender veggies—sliced sugar snap, snow peas, green beans, zucchini 1/2 cup coarsely chopped flat-leaf parsley 1/4 cup chopped fresh herbs (basil, dill, thyme, sage, marjoram) or fennel fronds zest and juice of a lemon salt and pepper to taste DIRECTIONS Heat a large skillet or stock pot over medium-high heat. Pour in oil. Add firm veggies and aromatics to pot and stir to completely coat with oil. Continue to stir and sauté until firm veggies begin to soften. Add tender veggies to the pan, mixing to combine well. Sauté stirring constantly until tender veggies are bright green and almost cooked to desired consistency. Turn heat to low. Stir in parsley, herbs, lemon zest and juice. Taste to adjust seasoning. Serve hot or warm. Cover and refrigerate leftovers. SERVING SUGGESTION Pile on top of cooked rice and top with toasted chopped nuts and/or feta cheese. Copyright © 2015 Stefanie Samara Hamblen |
