Summer Cooking From the Garden
Summer is a time of effortless cooking—straight from the garden. Whip up this simple dish today. It can be served as a side or a main meal. Experiment by substituting what’s listed with what you have growing in your garden or what’s fresh in your nearby farmer’s market. Stay in season, organic, and as close to Nature as possible to receive the highest benefit from your food.
Veggies and Potatoes
Ingredients
- 1 Tablespoon olive oil
- 12-14 red potatoes, scrubbed and chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1/2 red pepper, chopped
- thin asparagus spears, chopped, bottoms removed
- 1/2 cup broccoli
- 1/2 teaspoon mushroom seasoning
- salt and pepper, to taste
Directions
- Heat a nonstick or cast iron pan over medium heat until warmed through. Add olive oil and season with salt. Then add the red potatoes. Loosen from the bottom of the pan with a spatula every 5 minutes or so and flip. Cover and continue to cook and flip until the potatoes are cooked through and form a crispy golden edge, about 25 minutes. Remove the potatoes and set aside.
- While the potatoes are cooking, chop your veggies. Add the garlic to the hot pan, adding a small amount of olive oil, if necessary. Then add the carrots and peppers. Saute for 4-5 minutes. Then add the asparagus and broccoli. Season with mushroom seasoning, salt, and pepper.
- Add the potatoes back to the pan. Mix everything together and serve warm for breakfast, lunch, dinner, or a garden-fresh snack!
