This is one of my favorite fresh, straight from the garden lunch recipes. I love this time of year. I’m starting to harvest a few vegetables from the garden. There’s nothing better than fresh picked veggies.
One of my favorite easy lunches this time of the year is sautéed squash, and carrots with onions. I make it for for lunch, but you can add to the recipe to make it a side at supper. You can also throw in some diced chicken or tofu, to make it a main dish.
Here’s my quick recipe:
1 tablespoon of olive, or canola oil,
2/3 cup of yellow (sweet) onions
2 cups of chopped baby carrots
2 cups of yellow squash
optional- salt and pepper to taste
Sauté the onions, carrots, and squash in the oil for a few minutes. I usually throw the onions in first, because I love caramelized onion, but I don’t want the other veggies to cook too long.