A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Quick Farm-to-Table Veggie Saute

Posted by

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.

D-03-vegsaute-plate-IMG_3705

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
  • Avocado
  • Sea salt
  • Extra virgin olive oil

A-01-VegSaute-IMG_3620

As always, mindfully pre-chop your veggies and get your mise en place set for cooking.

A-02-VegSaute-IMG_3629

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.

 

This slideshow requires JavaScript.

While this dish was cooking, the natural aromatherapy of the lemons and fresh dill really made the dish a more beautiful mindful experience.

c-01-vegsaute-img_3657-e1517607613329.jpg

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.

D-01-vegsaute-IMG_3715

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.”

80-81_sir-fry-photos

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.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s