Use this recipe as a rough guide for using up all the beautiful summer vegetables you buy at the market and pull out of your garden! Feel free to substitute whatever vegetables and herbs you have. It is delicious as a side to accompany a roast chicken from Sunshine Harvest Farm, grilled salmon from Wild Run Salmon, or top it with a fried egg and some hot sauce for a fast dinner. It can be served hot or chilled as a salad, too.
Height of Summer Vegetable Sauté
By Beth Jones
- 2 Tablespoons olive oil
- 1 bulb fennel, small dice, fronds saved and finely chopped for garnish
- 1 pint fingerling potatoes, boiled in salted water until just tender, cut into small dice
- 1 leek, washed well and chopped
- 3 ears corn, shucked and cut off the cob (save your cobs to make stock or corn chowder!)
- 1 Tablespoon fresh thyme, chopped
- 1 bunch Malabar spinach, washed well, spun dry, and roughly chopped
- 1 pint cherry tomatoes, cut in half
- 2-3 Tablespoons apple cider vinegar
- 1 cup fresh basil, roughly chopped
- Salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over medium high heat. Add the fennel and leek and saute until slightly caramelized.
Next, add the potatoes, corn and thyme, and saute for 4-5 minutes. Add the spinach and cherry tomatoes and saute another 2-3 minutes.
Deglaze the vegetables with the cider vinegar and toss to coat. Season to taste with salt and freshly ground pepper. Toss in the basil and fennel fronds just before serving. This dish can be served hot, or chilled and eaten as a salad.