Oh my oh my summer is about over! Time is flying. It’s been a summer of fun and work all wrapped into one. I can’t believe Cia is about to go back to school. Part of me loves that we will fall back into a more routined schedule. But at the same time.. summer how much we all love summer and are sad to see it end.
This year I have left our garden to Josh. Literally. I’m super busy and wasn’t fully inspired to take on all the responsibility and time. I love putting lots of energy into gardening and didn’t want to deal with the frustration of time management. I will say even though we only planted a few things we are getting some nice produce – cucumbers, beets, squash, carrots, cilantro, basil, tomatoes, eggplant. It’s all pretty happy out there being wild. Our chard and kale keeps getting chomped so there is little of this but I’m not complaining.
I say it every season of fresh produce and here it goes again – I love cooking with garden ingredients. The flavors are vibrant and require minimal seasoning. So much better than anything store bought!!! I sautéed two crooked necked squash from our garden with local green beans, tomatoes, and homemade bone broth. The only seasoning I used was fresh basil also from our garden and some s&p. That is all! For protein I added in rotisserie chicken (plain – no extra seasoning here). And it was awesome! The kids gobbled it up as did Josh and I. Simple easy cooking. My absolute favorite way to cook! Just a reminder cooking does not have to be complicated!! The intention behind eating is to fuel our bodies!
Summer fresh veggies!!!
Ingredients
- 2 crook neck squash (or any other summer squash/zucchini variety)
- 1.5 pounds green beans
- 1/4 cup broth or water
- 1 cup cherry tomatoes, halved
- handful fresh basil leaves
- s&p
- 2 cups rotisserie chicken, lightly shredded or chopped
Instructions
- Slice ends of squash and green beans; discard ends. Slice squash lengthwise and cut down into 1/2" half moons. Slice green beans lengthwise and cut down into 2" pieces.
- Heat up a large skillet over medium heat with a bit of olive oil. Add the squash, green beans, and broth (or water). Season with s&p and cover skillet. Allow veggies to steam for about 5 minutes.
- Meanwhile half the cherry tomatoes.
- Remove the lid from the veggie once they are tender but definitely still crisp. Stir in the chicken and tomatoes. Cook just a few minutes to heat through.
- Lastly toss basil in and serve.
Notes
Serve with fresh grated pecorino romano is desired.