Sauteed Spring Vegetables

Simple does not mean tastless

Simple does not mean tasteless

This is a healthy recipe that takes advantage of all the fresh spring and early summer produce. It comes together quickly and is a good side for many different dishes. Slice everything the same thickness so it cooks evenly.

Sauteed Spring Vegetables

  • 2 small zucchini sliced into strips
  • 2 small yellow squash sliced into strips
  • 1 bunch sorrel
  • 8 mushrooms sliced
  • 6 cloves garlic minced
  • 4 leaves basil sliced into thin ribbons
  • 1/4 cup Sambuca
  • Salt/pepper
  • 2 tbsp butter

Melt butter over medium heat and toss in garlic. Saute until fragrant then add mushrooms. Cook until browned and the mushrooms release their juice. Add zucchini and squash and saute until softened. Add basil, sorrel and Sambuca and bring to a quick simmer. Wilt greens and season with salt and pepper. Serve hot.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

4 Responses to Sauteed Spring Vegetables

  1. I don’t even know what Sambuca is, but this dish looks delicious!

  2. simple and seasonal is the way to go!

  3. I don’t even know what Sorrel is but it looks delicious1

  4. Oooh, I like this preparation of squash a lot. I’ve never used sorrel and need to give it a try!

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