Summer Stir Fry


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 Stir Fry

Summer Stir Fry

Summer fresh veggies!!!


  • 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


  1. 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.
  2. 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.
  3. Meanwhile half the cherry tomatoes.
  4. 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.
  5. Lastly toss basil in and serve.


Serve with fresh grated pecorino romano is desired.

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