Organic produce has more flavor than industry-farmed produce so lots of spices and sauces aren’t needed. Use some good-quality extra-virgin olive oil, and you’re good to go!
To serve two people and have a bit of leftovers, slice one large onion, mince two cloves of garlic, and chop or dice a combination of veggies that fill a dinner plate, mounded high with good-ness. Here are some combination ideas:
- onion, garlic, shredded cabbage, carrot curls, baby spinach
- onion, garlic, zucchini moons (slice lengthwise, then in 1/4″ slices), carrot coins, chopped kale
- onion, garlic, diced butternut squash, diced carrot, diced turnip, chopped kale or baby spinach
- summertime opens a world of possibilities; if it grows together, it tastes good together!
Note about garlic: I add it to the sauté at the very end so it cooks over heat for no more than a minute, until it is aromatic. Burned garlic is nasty. Plus, I’ve heard that letting the minced garlic sit for 10 minutes (while you prep and cook the other veggies) boosts its nutritional value.
