Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper.

 

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Roasted Root Vegetables

roasted-roots

This is a simple one-pan dish in which we use/mix whatever vegetables we have on hand:
Beets, Radishes, Carrots, Fennel, Kholrabi, Potatoes, Onions, Turnips, and Onions all work well in this recipe.

-wash, then chop all veggies
-I usually don’t peel vegetables, except beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut or olive oil
-roast in oven at 425 until desired tenderness, then enjoy!

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Radish Bulbs & Greens Sautéed with Garlic and Chives

2 bunches radishes with greens
1 1/2 tbs butter or oil
1 1/2 tbs chopped garlic
1 1/2 tbs chopped fresh chives (optional)

Cut off the upper leaves and chop them. Cut off the remaining leaves and stalks and discard (add them to your compost pile). Trim and quarter the radish bulbs. Heat butter in a large skillet over medium heat. Add the quartered radishes and cook, stirring often, for several minutes. When they begin to look slightly transparent, stir in the greens, garlic, and chives. Cook until wilted, another 1-2 minutes. Season with salt and pepper to taste.

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