Monday, May 5, 2014

Cooking from the Garden: Sauteed Vegetable Ragu

Here's a quick weeknight dinner idea:




1. Walk out to your garden (or the farmers market/grocery store/wherever you get your food).
2. Scope out what looks good and ripe. Pick that. It should be enough to fill a 10 inch skillet, with room to put the lid on.
3. Heat 2 Tbs olive oil or butter in a pan over medium heat and add a little garlic if you like.
4. Saute veggies with the lid on, stirring frequently, until they are just tender. Set them aside.

I served mine over rigatoni with a tiny bit of Parmesan and ricotta mixed in.
What did you pick for your Veggie Ragu? I used Zucchini, Mushrooms, and Spinach. Some other combinations might include tomatoes, egg plant, peppers, chard, corn, and...well... the list goes on and on really.  If you want to go crazy throw a FRUIT in there. Maybe sauteed peaches would be exciting.
15 minutes and dinner is ready and on the table! I love the convenience of cooking from my garden.



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