This week's side dish was intended to be green beans but the farmer's market was completely out, which is a very real-life situation sometimes. So, we adapt! What they DID have was a great sale on squash and peppers! This week we’re making smothered pork chops, so borrow a few slivers of onion and a clove of garlic and enjoy this sautéed veggie recipe! (Easily customize in the future to whatever veggies you have on hand!)
1 medium zucchini
1 medium yellow squash zucchini
1 small red bell pepper
1/8-1/4 (whatever you can spare depending on what else you're cooking) sweet onion, sliced
2 cloves of garlic, minced
1 TBSP olive oil
Seasoning (Suggestions: #1: Salt, pepper and a sprinkle of italian seasoning. #2: Seasoning salt and pepper. #3: Sprinkle about a 1/4 of a packet of taco seasoning and finish with cilantro #4: Go Mediterranean style by adding the Italian seasoning, plus some sautéed olives and finish with a few goat cheese crumbles!)
Chop up your zucchini, squash and red bell pepper to comparable size pieces. Set aside. Borrow a small handful of sliced onion and diced garlic from your pork dish prep and heat a large skillet over high heat. After it’s nice and hot, add a turn of olive oil. Add your onions first, followed by one veggie at a time over a minute or so (you don’t want to lose the temp of the pan by adding all at once), and finally the garlic. Stir frequently so the garlic doesn’t burn and turn bitter. Add salt and pepper to taste, plus whichever seasoning profile you decide to go with from the options above.. Sauté for 5-6 minutes until veggies are tender but still mostly crisp. Serve while hot and enjoy!
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