by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC
Today I very intuitively created a very simple farm-to-table veggie saute with beautiful veggies in my refrigerator from local Phoenix farmers and gardeners. When I first pulled out the veggies from my refrigerator my intention was to create a cold avocado tartar with the tomatoes and carrots. While chopping the veggies I was imagining the beautiful aromatic veggie saute from last night’s “Living an Edible Landscape Life” and decided to prepare a saute.
When cooking a quick stove-top saute, first gather your veggies. Today’s veggies are from many of our local Arizona farmers.
- Green onions
- Green Spring garlic, McClendon Select
- Mini red tomatoes, Phoenix Community Exchange
- Orange carrots, Steadfast Farms
- Arizona lemon, Phoenix Community Exchange
- Kale, The Farm at South Mountain, Seed & Soil Garden
- Chrysanthemum greens, The Farm at South Mountain, Soil & Seed Garden
- Fresh dill, Joan Baron Food in the Alley, Scottsdale
- Sea salt
- Extra virgin olive oil
As always, mindfully pre-chop your veggies and get your mise en place set for cooking.
Once our mise en place is set, we mindfully cook the veggies, one-by-one. With this process, we can really taste the flavor layers. Start with a little olive oil, sweat the onions, add the garlic. Then add the veggies one-by-one. Intuitively, I usually add a little sea salt right after the tomatoes go into the pan, to bring out their sweetness. And, this time of year in Arizona, I love to squeeze in a little citrus to add a bright taste to the saute.
While this dish was cooking, the natural aromatherapy of the lemons and fresh dill really made the dish a more beautiful mindful experience.
Once you’ve sauteed the veggies, mindfully plate and enjoy your farm-to-table veggies. You’ll see that I added a few dehydrated tomatoes for extra beauty and flavor.
ACTION: Have fun shopping at your local farmers’ market this weekend, and please share your veggie sautes with us on Facebook: www.facebook.com/NewViewHealthyEating
For some additional veggie saute ideas, a spread from Melanie’s book, “A New View of Healthy Eating.”
If you’re in the Phoenix area, my next hands-on intuitive cooking class, Winter Farm-to-Table Harvest is at The Farm at South Mountain, Sunday, February 18, 2018, 11am-1pm. Learn more and register here.
You can order “A New View of Healthy Eating” book and I’m happy to gift wrap for you.