LFK sauteed veggies

LFK Sauteed Veggies

Serves 4 as side dish 2 as a meal

4 cups roughly chopped patty pan squash/ zucchini (any squash can be substituted in) *if you are using a sweater squash like butternut or acorn use tosa and drop the mushrooms.

2 cups roughly chopped sweet onion

2 cloves of diced garlic

2 cups of roughly chopped mushrooms (whatever you have)

10 small tomatoes cherry or grape or half that with bigger tomatoes

1 cup stock or beer or wine (vegetable stock pictured)

2 tablespoons of LFK seasoning (rub it right pictured) *any of our 4 seasonings will do wonderfully with this versatile everyday recipe. Use what you are using on the protein or mix it up for some contrast!

3 tablespoons of olive oil

In a large mixing bowl combine 1 tablespoon of olive oil, all the vegetables, and spices.  Toss the veggies until seasoning and oil are well distributed throughout the bowl. Heat a large saute pan with the remaining 2 tablespoons of olive oil over medium high heat.  When the oil starts to dance (just before smoking point) add veggies.  Saute the vegetables for 5 minutes or so stirring only when needed to allow a nice browning to form on most veggies. Deglaze the pan with stock (or any suitable substitute) and reduce heat to medium.  Allow veggies to simmer and the liquid to cook mostly from the dish approximately 10 minutes.  Salt and Pepper to taste and serve. 

This is a very flexible everyday recipe that can work with almost any assortment of veggie ingredients (eggplant, sweet potatoes, peppers).  Trust your spices and make the most of your pantry!

grill rainbow trout with brown rice and LFK sauteed veggies