A Little of This and That Sauté

Over the Labor Day holiday, we were blessed to go visit our son and daughter in law at Westpoint, where he is assigned.  They were so sweet.  They know eating clean, fresh, and local is a priority for Jay and me, and thankfully it is a priority for them too!  So, their fridge was filled with grass fed meats from their local butcher, tons of local veggies from the farmers market, and even some local eggs and fresh handmade cheeses.  We laughed because we cooked three meals a day and our entire crew really EATS!  Even our daughter in law, Tiffany, is a great eater because she is eating for two right now. 

john and tiff

It was like a hurricane went through their fridge by the time we got to the last day of our visit.  When we started, the fridge was totally full; by the last day, there were only a few veggies left and no single thing was enough for a meal for four.  The available veggies included a small handful of snap beans, half an onion, a patty pan squash, and a carrot.  We also had a little bit of local goat cheese from a tomato salad we had made the day before.  Tiffany cooked up a beautiful mix of this and that with everything left in the fridge and it was delicious.  Give it a try.  

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Ingredients:

  1. Any veggies you have in the fridge
  2. Half an onion
  3. Any fat you want to cook with
  4. Leftover bone broth (about ½ cup)
  5. Butter
  6. Small amount of cheese
  7. Salt and pepper

Instructions

  1. Chop all your veggies up and divide them up by how long they need to cook.  For example carrots and onions take longer to cook up than squash, so put the carrots and onions together in a bowl.  For the dish we made over Labor Day, we had 3 bowls.  One had carrots and onions, one had snap beans, and one had squash.  
  2. Add some fat to a big frying pan and sauté the onions and veggies that take the longest.
  3. Add the bowl of veggies that take the second longest, along with the bone broth.
  4. Crank the heat and reduce down the bone broth as the veggies cook. 
  5. When the broth is nearly all gone, add the veggies that cook quickly and sauté just a minute or two until everything is as tender as you like it.
  6. Add salt and pepper to taste.  Often, the broth that was reduced has salt, so you may not need to add much more.
  7. Divide the veggies up on each plate.  
  8. Add a pat of fresh butter to each serving and a small sprinkle of cheese (we used a little bit of local goat cheese)

This dish takes plain veggies and fills them with flavor.  It is also very beautiful.  

Eat your veggies!

Robin

A Little Of This And That Saute
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Ingredients
  1. Any veggies you have in the fridge
  2. Half an onion
  3. Any fat you want to cook with
  4. Leftover bone broth (about ½ cup)
  5. Butter
  6. Small amount of cheese
  7. Salt and pepper
Instructions
  1. Chop all your veggies up and divide them up by how long they need to cook. For example carrots and onions take longer to cook up than squash, so put the carrots and onions together in a bowl. For the dish we made over Labor Day, we had 3 bowls. One had carrots and onions, one had snap beans, and one had squash.
  2. Add some fat to a big frying pan and sauté the onions and veggies that take the longest.
  3. Add the bowl of veggies that take the second longest, along with the bone broth.
  4. Crank the heat and reduce down the bone broth as the veggies cook.
  5. When the broth is nearly all gone, add the veggies that cook quickly and sauté just a minute or two until everything is as tender as you like it.
  6. Add salt and pepper to taste. Often, the broth that was reduced has salt, so you may not need to add much more.
  7. Divide the veggies up on each plate.
  8. Add a pat of fresh butter to each serving and a small sprinkle of cheese (we used a little bit of local goat cheese)
Bell's Best Berries http://bellsbestberries.com/
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One Response to A Little of This and That Sauté

  1. Loretta Melancon says:

    Robin and Jay, it was so great to see the smiling faces of your son and daughter-in-law. I remember them so well when they were living with you and helping with the farm. and congratulations to the parents and grandparents-to-be! West Point is such a beautiful place. What is his (forgot his name) assignment there?

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