Gosh, I am totally loving this summer.
Want to know what else I’m loving right now? Squash. Give me all the squash in all the world and I will be a happy camper.
We’re fortunate to have neighbors and friends who keep delivering squash harvests from their gardens. As we speak, I have about 4 zucchini squash on my counter waiting to be turned into fritters, breads, and a multitude of other dishes. Is there anything you can’t do with a zucchini?!
At the moment, I am trying to consume fresh veggies at every single meal. You know, really take advantage of fresh local produce (or just help people not waste their garden’s bounty). This stir fry/salad combo dish is proving to be a great way to get a lot of vegetables into us in one sitting. It’s a great lunch or dinner dish. Make it a breakfast dish by scrambling it all together with a few eggs! It’s even awesome as leftovers!
This dish is easy-peasy to put together and sure to be a crowd pleaser.
Here’s What You’ll Need:
-3 chicken sausages (these sausages were artichoke and mozzarella chicken sausage); sliced.
-2 cups sliced squash (I used an assortment of zucchini, patty pan, and summer squash); thinly sliced.
-3 cloves of garlic; minced.
-1 tsp dried parsley (or 1 tbs fresh parsley)
-salt and pepper
-1/2 of a lemon
-1 tbs extra virgin olive oil
-a large handful of greens (I buy a “power greens” blend of baby spinach, kale and swiss chard).
In a large skillet, heat the olive oil over medium heat. Add sausage and stir to coat in the oil. After a few minutes, add the squash, garlic, parsley, salt and pepper. Stir every few minutes (like you would with a stir fry) until the squash begins to soften and the sausage has browned. Once everything has cooked to your liking, remove from heat.
Add the handful (or 2) of greens to a plate, top with desired amount of stir fry. Squeeze a lemon wedge (or 2!) over the top of the stir fry salad. Give a few grinds of fresh pepper.
Serves 2 adults (and 1 hungry baby)