September 01, 2021
This is a simple recipe we like as a meatless weekday option that can be customized with any preferred fresh vegetables. Farmer’s markets are plentiful in late summer and autumn so it’s great way to bring a seasonal flare to your table
-1 onion- cut into thin pieces
-3 cups butternut squash cubes
-2 cups bok choy chopped
-2 cups chopped spinach
-1 leek- washed well and chopped, use white and light green parts only
-2 cups mushrooms ( any variety)
-3 TBS olive oil
2 tsp garlic paste
-Kosher salt to taker
-Juice of 1 lemon or a few dashes of soy sauce
Sautee all vegetables in olive oil and garlic in wok pan. Add cooked spaghetti, lemon juice (or soy sauce), kosher salt, and any optional ingredients to combine. Serve warm.
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