Say that five times fast.
- 1 ear corn, kernels sliced off
- 1 summer squash, cut into bite-sized pieces
- 1 green pepper, diced
- 1 onion, diced
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
- salt & pepper
Warm the oil in a skillet over medium heat. When it is shiny, add the diced onion and cook for two minutes stirring constantly. Add corn and green pepper and cook another two minutes. Add the squash and broccoli, salt and pepper and stir for another minute or two. If you like your veggies really tender, put a lid on the skillet and turn heat to low for up to three more minutes. Otherwise continue to stir until squash and broccoli are to your desired tenderness, serve and eat!
Bonus Leftovers Recipe: Chicken and Veggie Quesadillas
If you are getting one of our chickens this week, this is perfect for that little bit of saute you left behind.
- Shredded chicken
- Leftover CSA Saute
- 2 tortillas
- shredded cheese
- sour cream
Top a tortilla with CSA Saute and shredded chicken and cheese. Place second tortilla on top and butter the top tortilla. Place the quesadilla butter-side down in a skillet over medium heat, and butter the other tortilla. Flip and the original side should be tan and crispy. Give it another minute and flip to check that both sides are tan and crispy. Slice with a pizza cutter and serve with sour cream.