-might serve 2 or 3 vegetable lovers.
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Mince 1 or 2 small cloves fresh garlic.
Chop 2 small or 1 medium fresh onion(s) include tops if fresh and green (or add chives)
Chop (slice) freshly picked green beans diagonally (or French cut) to expose swathes of tender insides – about 1 cup. Yellow wax beans are also nice in this mix.
1 medium freshly picked zucchini no larger than 2-3”in diameter quartered and sliced – about 2 cups. Very small squash may be simply sliced into 'coins'. Smaller tender summer squash may be substituted.
Lemon Pepper
Snip fresh dill fronds with kitchen scissors directly into pan near end of cooking
1 Tbsp butter (or olive oil)
Parmesan Cheese optional
Pick and prepare vegetables. This can take all morning if you pull a few weeds and eat some fresh peas or apricots/plums in the shade.
Be sure to dig a hill of new potatoes to zap and enjoy with your greens.
Prep time from start of cooking until eating – minutes. Be sure to prick the new potatoes and toss them into the microwave before starting the following:
Do not let any of the ingredients brown or scorch - or become mushy.
Turn down your heat if necessary.
Melt butter in heavy cast iron pan. Add garlic and onion.
Stir constantly. As soon as vegetables get 'sizzle hot' and nicely coated with butter add green beans.
As pan regains heat and beans begin to sizzle (still stirring and tossing) add zucchini slices.
Continue to stir/shake until pan again sizzles and zucchini is well coated and warming up.
Sprinkle with Lemon Pepper to taste – perhaps ¼ - ½ tsp
Then snip dill fronds (about 1 Tbsp total) directly onto vegetables – to taste – be liberal.
Be sure to continue to keep veggies moving to prevent browning.
As zucchini softens the moisture from it will ‘steam’ the beans. Spill onto center of a small platter, arrange potatoes artfully at corners or sides, sprinkle lightly with fresh parmesan cheese and serve immediately.
Stir constantly. As soon as vegetables get 'sizzle hot' and nicely coated with butter add green beans.
As pan regains heat and beans begin to sizzle (still stirring and tossing) add zucchini slices.
Continue to stir/shake until pan again sizzles and zucchini is well coated and warming up.
Sprinkle with Lemon Pepper to taste – perhaps ¼ - ½ tsp
Then snip dill fronds (about 1 Tbsp total) directly onto vegetables – to taste – be liberal.
Be sure to continue to keep veggies moving to prevent browning.
As zucchini softens the moisture from it will ‘steam’ the beans. Spill onto center of a small platter, arrange potatoes artfully at corners or sides, sprinkle lightly with fresh parmesan cheese and serve immediately.
I admit my hubby likes sour cream with this dish and we indulge liberally with grilled fish or other grilled meat in the summer.
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