Food & Drink

November 21, 2013

Thanksgiving Recipes: Sauteed Vegetables

Thanksgiving dinner for me is all about simple. There are multiple dishes being prepared simultaneously so the easier the better. I’m not one for cream sauces or cheese sauces, a very easy, non-calorie threatening dish is the plain and simple sauteed vegetables; not overly exciting at first blush but a big hit once it hits the table. You can use any combination of vegetables you like, I do recommend that you try and choose a variety of colors and vegetables, only does it look more appetizing but you’ll actually want to eat your vegetables and so will your guests. Be aware that when combining different texture vegetables some cook faster than others. Add the softer vegetables towards the end of your cook time so they don’t over cook. Depending on how many you’re cooking for add or take away said amounts, same goes for what you like, add more of what you like and less of what you don’t.

Fresh Vegetables

Sauteed Vegetables

2 Yellow squash
4 medium Carrots
2 Zucchini
1/2 pound assorted Mushrooms (button, baby bella, porcini)
1/2 pound Sugar Snap Peas
olive oil
sea salt
salt and freshly ground black pepper to taste

Wash and peel the yellow squash, zucchini, and carrots. Wash and remove the stems end and string from the sugar snap peas. Pat dry the vegetables with paper towels until most of the water is absorbed. Slice the yellow squash, zucchini, and carrots on the bias or with a mandolin for a uniform cut. Set aside.

Wipe the mushrooms free of debris and dirt. Set aside.

Heat the olive oil in a large saute pan over medium-high heat. Add the carrots, zucchini and yellow squash first, saute with salt and pepper tossing  for approximately 5 minutes until al dente tender. Add the the sugar snap peas and mushrooms saute until tender and remove from heat.

Place the vegetables in a serving bowl, sprinkle with sea salt and serve.


Chateau Margene

Family Roots Run Deep in the Paso Robles CAB Collective

The Paso Robles CAB Collective celebrates family roots that run through member wineries. In many cases, multiple generations work together to create exceptional, age-worthy Bordealais wines that are highly coveted. It is this...
by SFLFoodandWine Editor


Key West Lobsterfest 2017

Calling all lobster lovers! Florida lobsters take the spotlight during Key West Lobsterfest 2017, Thursday through Sunday, August 10th-13th.  Key West Lobsterfest kicks off the Florida Keys lobster season with a host of event...
by SFLFoodandWine Editor

Jordan Chef’s Reserve Caviar by Tsar Nicoulai

Jordan Winery Debuts Its First California Caviar

The luxurious taste of caviar has been a part of Jordan Vineyard & Winery’s elegant hospitality for decades, and the French-inspired wine producer’s connection to this culinary delicacy reaches new heights this month with...
by SFLFoodandWine Editor


Taste History Culinary Tours

Summer Schedule Announced for Taste History Culinary Tour in Palm Beach County

Taste History Culinary Tours of Palm Beach County has listed its summer tour schedule for 2017. The Taste History Culinary Tour is four-hours and a combination of bus riding and 4 to 6 blocks of walking. Three to four eateries ...
by SFLFoodandWine Editor



Be the first to comment!

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>