I have struggled with my food plot for the past few years, probably due to lack of focus, failure to be organized with watering, and-or misdirected soil maintenance. Fortunately, a new edible plant nursery opened up down the street. In just a couple of months, they have helped my garden transform and heal from whatever funk it was in. Loretta Allison of Spade & Seeds brings her magnificent seedlings to Fig Earth Supply, much to the delight of our neighborhood. Loretta raises most of the seedlings herself, with just a small selection brought in from outside suppliers. I took a couple of their workshops, and tapped into her amazing garden of knowledge, and then gleefully planted her starters, one of which was a romanesco squash. As a result, I have this wonderful, simple recipe to share, comprised of just garden zucchini, spring onions, and fresh mint. You don’t have to grow food to make this, but try to get your ingredients from the Farmers Market or in as fresh a state as possible. It really makes a difference in flavor and nutrition.
(scroll down for interactive, printable recipe card, grocery list and more!)
summer squash with spring onions & fresh mint
2 large romanesco or other fresh garden summer squash, cut into
hearty pieces
3 spring onions (depending on size), sliced, use the
onion bulb and all the greens
2 sprigs fresh mint, julienned, with
about 6 leaves left whole for garnish
1 tbsp. coconut oil (or
substitute grass-fed butter)
Sea salt & fresh cracked
pepper to taste
Heat the coconut oil in a large sauté pan on high heat. Add the squash and onions at the same time. Cook for about 5-10 minutes, until the squash starts to brown and become tender, and the onions start to brown, but not caramelize or burn too much. You want the squash to be tender and cooked through, but still firm to the bite. Stir or toss intermittently as the squash and onions sauté. Mix in salt and pepper to desired taste. At the very end, toss in the mint and mix until it is all blended together. Serve immediately with fresh mint leaves on top. For more nutrition and depth to the dish, you can add cannellini beans, pine nuts, hemp seeds, or feel free to get creative.
Enjoy this room temperature for leftovers the next day or during the week. It’s a great make ahead vegetable dish.
summer squash with spring onions & fresh mint
Ingredients
- 2 large romanesco or other fresh garden summer squash cut into hearty pieces
- 3 spring onions sliced, use the onion bulb and all the greens, depending on size
- 2 sprigs fresh mint leaves julienned, with about 6 left whole for garnish
- 1 tbsp. coconut oil or substitute grass-fed butter
- Sea salt & fresh cracked pepper to taste
Instructions
- Heat the coconut oil in a large sauté pan on high heat. Add the squash and onions at the same time. Cook for about 5-10 minutes, until the squash starts to brown and become tender, and the onions start to brown, but not caramelize or burn too much. You want the squash to be tender and cooked through, but still firm to the bite.
- Stir or toss intermittently as the squash and onions sauté.
- Mix in salt and pepper to desired taste.
- At the very end, toss in the mint and mix until it is all blended together.
- Serve immediately with fresh mint leaves on top. For more nutrition and depth to the dish, you can add cannellini beans, pine nuts, hemp seeds, or feel free to get creative.