Heather’s Sautéed Veggies
I have been going through a folder of old recipes and have discovered many recipes I had forgotten about like this recipe for Heather’s sauteed veggies. I have a stack here from 2008-2009. Makes me sad that I never shared them with you, but happy that I am able to bring them to you at this point and they are completely new to you! Here is a recipe for sautéed veggies. You can make this year round, it is not just for the summer.
Obviously you can make my sautéed veggies with fresh produce from the grocery store, but if you’re lucky enough to live near a farmer’s market, or were adventurous enough to plant a variety of zucchini in your garden in the past year, by all means use those. There really is a massive difference in flavor between store bought and home grown, but don’t get me wrong – if push comes to shove I’ll be the first to say use what you can get your hands on. It’s far better to eat any fresh vegetable, than to not eat them at all!
Sautéed Veggies
3 large cloves garlic, minced (I use a garlic press)
1 red onion, rough chopped
2 yellow squash – chopped into ½-inch pieces
4 heads baby bok choy, chopped
Kosher salt & pepper to taste
¼ cup – 1/3 cup melo gold juice (this is a sweet type of grapefruit, about the size of an adult head)
Olive oil
- Saute onion and garlic until onion is almost soft
- Add squash, bok choy
- Mix together
- Add juice, salt and pepper
- Saute all tougher until bok choy is wilted and squash is soft
Heather's Sauteed Veggies
Ingredients
- 3 large cloves garlic minced (I use a garlic press)
- 1 red onion rough chopped
- 2 yellow squash – chopped into ½-inch pieces
- 4 heads baby bok choy chopped
- Kosher salt & pepper to taste
- ¼ cup – 1/3 cup melo gold juice this is a sweet type of grapefruit, about the size of an adult head
- Olive oil
Instructions
- Saute onion and garlic until onion is almost soft
- Add squash, bok choy
- Mix together
- Add juice, salt and pepper
- Saute all tougher until bok choy is wilted and squash is soft