Summer Vegetable Saute Recipes

SUMMER VEGETABLE SAUTE

Steps:

• In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

HARISSA SHRIMP AND SUMMER VEGETABLE SAUTé

Steps:

• To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
• Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
• Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

SUMMER VEGETABLE SAUTE

Steps:

• In a medium skillet over medium heat, melt the butter. Add the onion and sauté for 4 minutes, stirring occasionally, until browned. Stir in the corn and cook for 2 minutes. Add the beans, salt, pepper, and garlic powder. Cook for 3 minutes, stirring occasionally, and remove from the heat.
• Add 1 tablespoon water to the skillet and cover. Let the vegetables sit, covered, off the heat for 5 to 10 minutes before serving.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

SUMMER VEGETABLE SAUTE

Steps:

• In a large skillet over medium heat; melt the butter with the oil.
• Add in the onion, garlic, bell pepper, mushrooms, and zucchini; stir/saute for 5 minutes.
• Add in the corn, salt, pepper, and basil; saute about 5 minutes or until the vegtables are tender; serve immediately.

SAUSAGE AND SUMMER VEGETABLE SAUTé

Steps:

• Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
• Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
• Slice sausages and serve with vegetables.

SUMMER VEGETABLE SAUTE

Steps:

• Heat oil in large skillet over medium-high heat, reduce heat to medium and add shallot and cumin seeds and cook for 1-2 minutes or until shallot is tender and fragrant.
• Reduce heat to medium low.
• Add zucchini and oregano to skillet and saute another 5 minutes.
• Add bok choy to skillet and cook another 5 minutes, stirring or until vegetables are tender.
• Garnish with green onions, tossing to combine and serve.