July 16th Market Recipes ft. Summer Squash & Broccoli

20160717_090811Yesterday was a lovely cool weather day, a special treat in the middle of July. Many vegetables made their debut at our market stands, including green beans, tomatillos, poblano peppers, and Anaheim peppers. Recipes including these tasty summer staples will come in a few weeks when we are flush with them. The veggies we currently have in abundance are featured in the following recipes, especially tomatoes and summer squash.

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  • Summer Squash & Broccoli Sauté20160713_082839
    • Ingredients:
      • 4-5 yellow summer squash
      • 1 large head broccoli
      • 1 bunch cipollini onion
      • 1/2 head garlic
      • Olive oil
      • Salt & pepper to taste
    • Directions:
  1. Slice off the roots and tops of each cipollini onion in your bunch, and slice each onion in half. Remove the outer layer of skin off each half, place flat face down on the cutting board, and slice the onion lengthwise into thin pieces. Cipollini onions are especially sweet and work nicely for this dish, but any onion will do! Set aside the chopped onion.
  2. Take your head of broccoli and with the knife simply slice off bite-sized little trees. You’re not really chopping, it’s more like pruning where you remove individual branches. It’s important to remember that the shapes you chop things into affect texture and flavor. Set aside your broccoli trees and slice up the leftover stem matter into small thin slices. This takes a few minutes, which is why I chop the broccoli before I turn the pan on.20160713_082823 cropped
  3. Coat a frying pan with olive oil and heat up to medium-high temperature, until a piece of onion begins sizzling. Then add in the rest of the onion in the pan.
  4. While the onion begins to cook, slice up your summer squash into thin discs, adding them to the pile of broccoli stem pieces.
  5. Add the broccoli trees into the pan and stir around to coat with oil. Place a lid over the pan and let cook for 2-3 minutes. Mince up your garlic in this time.
  6. Remove the lid and add in the minced garlic, and the summer squash and broccoli stem slices. Garlic flavor is much stronger when you add it in a little later in the cooking process. Stir everything around to coat in oil and let cook another 2-3 20160717_092226minutes.
  7. Add salt and pepper to taste, 2-3 pinches of each. Stir around. Just before the broccoli and summer squash is cooked through, when you can still see some raw parts, turn off the pan. Everything will finish cooking as the food cools for 2-3 minutes. Taste and adjust salt levels as needed. Serve with rice, or for breakfast with hot sauce and a fried egg!