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Summer Vegetable Medley

Recipe courtesy of Katie Bingham

4 tablespoons olive oil

15 shitakes, stemmed and sliced

2 yellow squash, halved and sliced

1 clove of garlic, minced

6 basil leaves, chiffonade

6 rainbow chard leaves, chiffonade

4 tablespoons water

2 tablespoon butter

Salt and pepper, to taste

6 black olives, rough chopped

A heavy skillet

A lid that fits skillet


  1. Cut up all vegetable and have ready to throw in pan. This dish will move quickly.
  2. Get pan smoking hot. Add oil. Add mushroom. Give the pan a shake and a swirl.
  3. Add squash. Season with salt and pepper. Cook until mushrooms start to brown.
  4. Turn heat to medium. Add basil. Add garlic. Stir.
  5. Add water, butter and chard. Put lid on skillet. Cook 3 minutes.
  6. Check seasoning. Put in 2 bowls. Sprinkle with olives.
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