Experience Nutrition

Tag: veggie saute

  • Experience Nutrition: The Farm at South Mountain CSA Recipe 59: Winter Scarlet Turnip. Corn. Bok Choy Saute.

    Experience Nutrition: The Farm at South Mountain CSA Recipe 59: Winter Scarlet Turnip. Corn. Bok Choy Saute.

    It’s such an honor to create recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain. The Farm is a beautiful organic farm right in my neighborhood in Phoenix, Arizona.

    Let’s take a look at the beauty of The Farm and the incredible veggies growing right now in mid-December 2020.

    Winter Broccoli at The Farm at South Mountain.
    The simple beauty of Broccoli.

    Enjoy the Kale at The Farm

     For the CSA members, Winter Week 5: 12.17.20

    The Farm at South Mountain: Winter CSA 12.19.2020
    • Scarlet Turnips: Root & Greens
    • Corn-on-the cob
    • Broccoli
    • Bok Choy
    • Meyer lemon
    • Lemon basil
    • Romaine lettuce
    • Meyer lemon
    • Peppers
    • Eggs

     

    Winter Scarlet Turnip. Corn. Bok Choy Saute Recipe

    This week’s recipe was inspired by the incredible scarlet turnip, corn-on-cob, and the lemon basil!

    Hope you enjoy creating a simple veggie sauté to enjoy with chickpea pasta for a great gluten-free veggie dish. Add the Meyer lemon while sautéing to caramelize the veggies.

    I was so excited to create this recipe, that I actually prepared it within 2 hours of bringing the veggies into my kitchen.

    Steps to Prepare the Dish

    1. Sauté the veggies
    2. Cook pasta.
    3. Mindfully plate your sautéed veggies with pasta, seeds, herbs, and edible flowers.

    Enjoy the video for this beautiful, tasty recipe.

    VEGGIE SAUTE TIPS

    Use the simple veggie sauté culinary method to easily cook all kinds of veggies.

    • Pre-heat the saute pan before cooking.
    • Cook the veggies step-by-step to layer the flavors.
    • Start with onions for the flavor base.
    • At the end of cooking, add the greens (bok choy) and herbs (lemon basil) to gently cook.

    WINTER VEGGIE SAUTE

    Recipe Serves 2

    Use this simple veggie sauté method to cook the fresh CSA from  the Soil & Seed Garden at The Farm at South Mountain.

    SIMPLE INGREDIENTS

    Winter Veggie Saute: Beautiful Veggies from The Farm CSA
    • 3-4 green onions (not in the CSA)
    • 2-3 small peppers
    • 1 corn-on-cob
    • ½ broccoli stem
    • 1 cup turnip, sliced
    • 1 cup bok choy
    • 1 stem lemon basil
    • 3 tbsp extra virgin olive oil
    • ½ Meyer lemon, juiced
    • Pinch sea salt

    SIMPLE STEPS

    • Slice all veggies and corn off the cob.
    • Pre-heat sauté pan on stove top on medium.
    • Add olive oil to coat bottom of the pan.
    • Add the onions. Sauté a few minutes.
    • Add peppers. Sauté a few minutes.
    • Drizzle pinch of sea salt onto the veggies.
    • Add corn on cob. Sauté a few minutes.
    • Add broccoli. Sauté a few minutes.
    • Squeeze Meyer lemon and stir to de-glaze the pan.
    • Add turnip. Sauté a few minutes.
    • Add bok choy and lemon basil. Sauté a minute.
    Veggie Saute: Ingredients

     

    FOOD ART: PLATE THE DISH

    • Enjoy plating the veggies with layers of veggies and pasta.
    • Garnish with pine nuts (or other nuts), a green onion, sliced raw turnip, and lemon basil leaves, and edible calendula flowers.
    Veggie Saute: Plating Mise en Place

     

    ENJOY YOUR WINTER VEGGIE SAUTE DISH

    Arizona Winter Veggie Saute

    ENJOY OUR PHOTO SHOOT BEHIND-THE-SCENES

    Interested in creating a Plant-Based Farm-to-Table Food Art Program (Virtual and in Person when the time is right), fill out our Form. Look forward to talking with you.

     

     

     

     

     

  • A New View of Healthy Eating: Plant-Based Recipes by Melanie Albert: Simple Sweet Potato Tomato Sauté Late Night Snack and Brunch

    A New View of Healthy Eating: Plant-Based Recipes by Melanie Albert: Simple Sweet Potato Tomato Sauté Late Night Snack and Brunch

    by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

    Late last night I was craving a sweet dish and almost dreaming about all the great produce I bought at our local Downtown Phoenix Farmers Market.  Around  9 or 9:30 pm I made a quick sauté with sweet potatoes, tomatoes, and arugula.

    This morning, I woke up thinking about how much I enjoyed the sweet and slightly bitter flavor combinations in the dish and that when I was a kid, my parents cooked potatoes for breakfast when we were boating on the Chesapeake Bay. So for brunch, I made another, slightly tweaked sweet potato sauté. (And, I actually ate the left-overs for an afternoon snack.)

    Late Snack Mise en Place

     

    Brunch Mise en Place

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    SIMPLE INGREDIENTS

    • Organic extra virgin olive oil
    • Sweet potato, rough chopped (Crooked Sky Farm)
    • Several tomatoes, rough shopped (Abby Lee Farm)
    • Pinch sea salt
    • Fresh arugula (Blue Sky Farm)
    • Green garlic, sliced (Maya’s Farm)
    • Kalamata olives
    • Capers
    • Dehydrated tomatoes (McClendon Select)

    SIMPLE STEPS

    • Heat medium sauté pan at medium heat
    • Drizzle olive oil into the pan.
    • Once olive oil is warm, add tomatoes and cook for about 5 minutes.
    • Add pinch of sea salt.
    • Add green garlic and cook for about a minute. (Added to brunch sauté.)
    • Add sweet potatoes and sauté for about 10-12 minutes, stirring occasionally.
    • Add olives and capers and sauté for a few minutes.
    • Add arugula to pan, and drizzle with olive oil and sea salt.

     

    • Take a look at the saute:
    • Plate with quinoa. (Added quinoa to the morning sauté.)

    Late Night…

     

    Brunch…

     

    Final Brunch Sweet Potato Tomato Saute Plating…

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    Rustic…

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    A final look…food art…

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    If you’re interested in learning more simple culinary skills with real whole foods, Melanie Albert’s cookbook, “A New View of Healthy Eating” is available.

     

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