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End of summer saute. September 1, 2013

Posted by ourfriendben in gardening, homesteading, recipes.
Tags: , , , , ,

Silence Dogood here. As summer shades into fall, relishing the vegetables that define summer becomes suddenly urgent. Here’s an easy dish you can make to put these luscious veggies front and center on your plate. Go for it!

Sauteed Veggies on Pasta or Rice

1 large sweet onion (Vidalia or Walla Walla type), diced
1 large orange or yellow bell pepper, cored and diced
1 small box button mushroons, sliced
2-4 yellow crookneck or straightneck yellow summer squash, sliced thin
3 ears white corn, kernels scraped from ears, or 1 package frozen white corn
1-2 cups fresh lima beans, shucked, or 1 package frozen large limas (aka butter beans)
1-2 handfuls each fresh green beans and yellow wax beans, ends removed and halved diagonally
fresh basil, dried oregano, dried thyme to taste
salt and fresh-cracked black pepper to taste
Butter and extra-virgin olive oil
Fresh mozzarella, crumbled feta, or Gorgonzola to taste
1 carton veggie stock/broth
spaghetti or basmati rice

Heat plenty of butter and olive oil in a deep, heavy pan, such as a Dutch oven. (I love my LeCreuset Dutch ovens.) Meanwhile, put a large pot of water on to boil if you’re making spaghetti. Once the butter has melted, add lots of salt (we like RealSalt), fresh-cracked black pepper, oregano, thyme, and basil. Then add the diced onion and stir until the onion clarifies.

Add the mushrooms and cook until they release their liquid. Add the diced bell pepper. Add the summer squash, corn, lima beans, and green and yellow wax beans. If the pot starts to dry out, add some veggie stock/broth to keep everything juicy. (If you skimped on the butter and olive oil, you can add more of them at this point, too. Don’t be shy!)

When the water in the pasta pot comes to a boil, add the spaghetti and cook ’til al dente. If making rice instead, put in in the rice cooker, following directions, or cook it on the stove following directions. Keep an eye on the veggies so they don’t overcook or dry out while the spaghetti or rice cooks; the minute the beans look just tender but are still brightly colored, turn the burner under the veggies off and put the lid on them.

I love these summer veggies either way, over rice or pasta, topped with a little cheese and served with a big, hearty tossed salad. Yum! Try it and see what you think.

‘Til next time,




1. LFFL - September 3, 2013

I hate that it’s the end of summer though!

I know. I really love the cool, clear, crisp days of fall with its bold, beautiful colors, but I’m going to miss heirloom tomatoes and lima beans and fresh corn on the cob and melons and peaches and, and…

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