Summer Sauté Recipe

Enjoy the latest recipe from Raleigh City Farm, featuring several summer standouts!

Ingredients

• 4 tablespoons olive oil

• 1/4 cup chopped onion 

• 1 medium garlic clove, minced

• 2 tablespoons chopped red pepper

• 2 cups cubed summer squash

• 1/4 teaspoon Greek seasoning

• 1/4 teaspoon dry oregano

• 1 teaspoon minced fresh oregano

• 1/4 cup roasted corn (optional)

• 1/4 cup cooked black-eyed peas (optional) 

• 1/2 cup precooked Italian chicken sausage

• 1/2 cup sliced greens (chard, kale, spinach)

• Freshly ground black pepper

• Fresh sea salt

• 1 tablespoon minced fresh basil

• Maple Syrup & Lemon juice to adjust flavor

• Garnish: grated cheese &/or chopped nuts

Directions

In a bowl, toss the squash with the Greek seasoning. 

Heat 1 tablespoon of the oil in a skillet over medium heat. 

Add the onion, garlic, and red pepper.  Sauté for 3 minutes.  Scoop mixture into a bowl and set aside. Heat 3 tablespoons of oil over medium high heat. Add the squash and flash cook until it is slightly browned. Remove to a rack over a pan. (The idea is to add the squash later, keeping it crisp.) Add the chicken sausage and cook until browned slightly. Add the onion mixture, herbs (except basil), corn, and black-eyed peas. Cook stirring until all ingredients are combined. Heat thoroughly. Add greens and cook for 2 minutes, just until they are wilted. Add the squash. Heat quickly - keep squash crisp. Stir in basil. Taste for seasoning. Adjust as needed with maple syrup, lemon, salt and pepper.  Sprinkle with cheese/nuts.

Benefits of Oregano 

https://www.healthline.com/nutrition/6-oregano-benefits