Here's another great way to use some of those delicious veggies from your garden or the farm market this summer. This is so fast and simple, I almost didn't post it because most people probably already make something similar. If you do, just move on to the next post! (Or even better, share your variations in the comments below!)
This is something I might throw together for my own quick lunch after the kids are fed and off playing. Sometimes the kids would be willing to eat this (and we could use it for a quick dinner), but not often…I envy the Moms out there whose kids eat veggies without complaint. Although, thankfully, I really have found that the more you offer them, familiarity does help things along! (Update 8 years later: all of our kids love this now, just keep trying!)
Meatless Pasta and Vegetable Stir-Fry
- Whatever kind of pasta you have on hand. Adjust amount to how many you're feeding. My favorite these days is Einkorn pasta.
- 2-3 Tablespoons butter
- Chopped veggies of your choosing or again, whatever you have on-hand — broccoli, asparagus, green beans, tomatoes, squash, onions (you might caramelize these first in some pastured butter or ghee!), mushrooms, corn, kale, etc.
- Sea salt
- Sprinkle of garlic powder or use fresh chopped garlic
- I threw a handful of cold leftover organic pasta into my cast iron pan with a couple tablespoons ofpastured butter. (If you don't have leftover pasta around from a previous meal, then you'll need to boil some up). In the meantime, chop whatever veggies you have on hand, be creative! Today I chopped up some patty pan squash and cherry tomatoes from the farm – yum. I sprinkled on sea salt, a little pepper, and a little garlic powder. Stir-fry it around 'til hot, and then it's time to eat.
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