Basic Veggie Sautée

ne of my quick and easy meals is to cut up the veggies I have on hand, sautée them in some olive oil, cook up some Barr Farms ground beef (optional) and serve over rice. The veggie combination varies, depending on what’s in season, and the options are endless. You can let the veggie flavors speak for themselves, or spice it up. Try one of these combinations: cinnamon and cumin; thyme, sage and allspice; ginger and garlic; herbs de Provence; or to your taste. You can experiment with any combination of veggies: broccoli, cauliflower, chard, kale, beets, beet greens, collards, kohlrabi, carrots, zucchini, summer squash, onions, red or green peppers, eggplant, green beans, radish, potato, sweet potato, butternut, winter squash, fennel, turnips, cabbage, ginger, garlic, etc.


The beauty of this method is it changes with you throughout the growing season. So a Spring sauté might be green garlic, broccoli, kale, chard; a summer sauté might be potatoes, green beans, zucchini, garlic and red peppers OR a simple onion and pepper or onion and yellow squash. A fall sauté might be sweet potatoes, butternut, red pepper, chard, ginger and cauliflower. It’s a great way to clear out the fridge when you’re at the end of the week, ready for your next CSA delivery!


Method Recipe:
Heat cast iron or other heavy skillet on stovetop.
Add 1-2 T olive oil or other cooking oil.
Add onions first, if using, then dense veggies (potatoes, winter squash, carrots, etc).
Cook till starting to soften, about 5-10 minutes.
Add water if needed to prevent sticking, a tablespoon at a time.
Add medium-dense veggies next (peppers, cauliflower, broccoli, kohlrabi, etc). Cook another few minutes
Add spices and salt, if using
Add greens in last 5-ish minutes of cooking


Serve over rice or quinoa, with protein of choice (Barr Farms ground beef, a roasted chicken or brats are good choices)