Indigenous dish with last harvest veggies
serving size: 2-4 people | prep time: 10 mins | cook time: 20 mins
• 2 Cups Edamame, Steamed & Shelled
• 1 TBSP Coconut Oil
• 1 small White Onion, sliced
• 1 Shallot, Minced
• 1 Zucchini, quartered & Sliced
• 2 Corn ears, shucked and de-kerneled
• 1 Pint Cherry Tomatoes, Halved
• Handful basil, chopped
• Handful Chives, chopped
• 1 Lemon
Heat coconut oil in a large skillet over medium high heat. Add the onions and shallot and sauté for 5 minutes, or until onions are soft and barely golden.
Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
Stir in edamame, corn, and tomatoes. Sauté for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
Turn off the heat and stir in, chives, basil, and juice of lemon. Enjoy!