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Published on May 25th, 2014 | by Jill Ettinger

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Myra and Marea Goodman’s Early Summer Sauté Recipe

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Straight from the Earth_Early Summer Saute

“Straight from the Earth: Irresistible Vegan Recipes for Everyone” is a mouthwatering cookbook created by mother and daughter: Myra Goodman and Marea Goodman (Chronicle Books, March 4). You may recognize them from Earthbound Farms; Myra is the co-founder of the mega-produce company. The Goodman’s love for yummy organic and convenient vegetables doesn’t just stop with delivering fresh produce to grocery stores across the country. As they show in this perfect summery sauté recipe, they take their cooking just as seriously, too.

What’s great about this sauté recipe is that it’s really a framework; you can sub in other seasonal vegetables, or add more to the recipe (like tofu or tempeh). I’ll let Marea take it from here. Enjoy!

This dish is so simple, it’s almost a surprise to discover how good it tastes: delicate, fragrant, and fresh. Although I prefer eating with the seasons, you can find all these ingredients year-round. I named this Early Summer Sauté because that’s the time when these vegetables are best—when asparagus is at its peak and sugar snap peas are just beginning to hang from their vines. It makes an ideal side dish to practically any entree. —Marea

Early Summer Sauté Recipe

Serves 4

Ingredients

2 tbsp extra-virgin olive oil
1 large shallot, thinly sliced
2 cups/230 g fresh sugar snap peas
1 lb/455 g asparagus, ends trimmed, cut into 1-in/2.5-cm pieces
2 medium zucchini, thinly sliced
½ cup/15 g packed fresh basil, cut into thin ribbons
1 tsp fresh lemon juice (optional)
Salt
Freshly ground black pepper

Directions

Heat the oil in a large skillet over medium heat. Sauté the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the peas and asparagus and cook, stirring frequently, for 4 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 4 to 5 minutes more.

Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.

1 Serving: Calories: 170 | Fat: 8g | Carbs: 21g | Protein: 7g | Sodium: 170mg | Dietary Fiber: 24% |

Potassium: 29% | Vitamin A: 100% | Vita in C: 70% | Thiamin: 10% | Riboflavin: 15% | Niacin: 10% |

Vitamin B6: 20% | Folate: 50% | Calcium: 10% | Iron: 20% | Phosphorus: 15% | Magnesium: 15%

Photo credit: Sara Remington

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About the Author

Jill Ettinger is co-director of Eat Drink Better. She is the senior editor at EcoSalon.com and OrganicAuthority.com. A focus on food, herbs, wellness and world cultural expressions, Jill explores what our shifting food, healing systems and creative landscapes will look, sound and taste like in the future. Stay in touch on Twitter @jillettinger and .



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