Vegetables are good for us. We need them. But it’s winter. This time of year they tend to be really expensive due to being out of season, lacking flavor, frozen, or canned. But we still need them. I am not such a food snob that I don’t go for the convenience of frozen or canned veggies. But I am a snob about my canned or frozen veggies. For example, I will only each fresh or canned green beans. Frozen green beans taste like plastic to me. I don’t care how they are prepared, I feel like I am chopping down on something artificial. Corn, well, that I can eat fresh, frozen, or canned. I keep frozen on hand in the freezer versus canned, but if canned is all that is available, I will use it. Peas, here is where my nonsensical system comes into play. I wholly use frozen. I detest canned. And fresh is more effort than they are worth. I grow them, I will just unzip them and eat them straight out of the pod while watering my other plants. But shelling them for a meal…who’s got that kind of time? I don’t.
That was a tangent, as I was saying, we need our vegetables. So working with what I have on hand I often sauté them using a flavor profile that will match the main dish or protein. I am sure is not shocking that my flavor profile this night was Italian, so I made my veggies follow suit.
I often get concerned when I “wing” dishes that I know I want to write about and post. Plus, I try to cook everything that can be post worthy because I have limited time and want to double my efforts. I had several dinner “guests” (I do every time I cook, so I have testers to give me feedback) and all of us kept going back for more. By the time everyone left and I went to clean up the remaining dishes (yes, my taste-testers help with dishes…bonus) there was not enough of this dish to even save, literally one heaping spoonful…so I popped it in my mouth and it was even delicious cold! So look for a summer salad version of this dish once it starts to warm up.
That was a tangent, as I was saying, we need our vegetables. So working with what I have on hand I often sauté them using a flavor profile that will match the main dish or protein. I am sure is not shocking that my flavor profile this night was Italian, so I made my veggies follow suit.
I often get concerned when I “wing” dishes that I know I want to write about and post. Plus, I try to cook everything that can be post worthy because I have limited time and want to double my efforts. I had several dinner “guests” (I do every time I cook, so I have testers to give me feedback) and all of us kept going back for more. By the time everyone left and I went to clean up the remaining dishes (yes, my taste-testers help with dishes…bonus) there was not enough of this dish to even save, literally one heaping spoonful…so I popped it in my mouth and it was even delicious cold! So look for a summer salad version of this dish once it starts to warm up.
Olive oil
½ onion chopped
1 clove garlic; grated/minced
1 carrot; chopped
1½ cups corn (frozen)
1 zucchini; quartered and chopped
1 cup mushrooms; sliced
1½ fresh parsley; chopped
1 can diced tomatoes
½ tsp dried basil
Salt/Pepper to taste
1 tsp +/- fresh squeezed lemon
In a large sauté pan or skillet, heat with olive oil. Add onion, carrots, and garlic. Sauté for about 3-4 minutes, until onions and carrots begin to soften. Add zucchini and mushrooms. Cook for another 2-3 minutes. Add parsley, basil, salt, and pepper. Mix well. Add canned tomatoes with their juices and the corn. Mix well and bring to a simmer, about 2-3 minutes. And lemon juice and taste for salt and pepper, add as needed. Plate and serve.
½ onion chopped
1 clove garlic; grated/minced
1 carrot; chopped
1½ cups corn (frozen)
1 zucchini; quartered and chopped
1 cup mushrooms; sliced
1½ fresh parsley; chopped
1 can diced tomatoes
½ tsp dried basil
Salt/Pepper to taste
1 tsp +/- fresh squeezed lemon
In a large sauté pan or skillet, heat with olive oil. Add onion, carrots, and garlic. Sauté for about 3-4 minutes, until onions and carrots begin to soften. Add zucchini and mushrooms. Cook for another 2-3 minutes. Add parsley, basil, salt, and pepper. Mix well. Add canned tomatoes with their juices and the corn. Mix well and bring to a simmer, about 2-3 minutes. And lemon juice and taste for salt and pepper, add as needed. Plate and serve.
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