During the Summer I swear that I loose all of my creativity in the kitchen.
Summer meals tend to be quick, light and not very blog worthy. The past weekend was a little different. I was at Wegmans picking up a few basics. Coffee, cream, chocolate (yes, chocolate is a basic need!) and a loaf of olive bread to make sandwiches with. (after all it is way too hot to bake bread in our tiny apartment)
Something caught my eye on a quick trip through the produce section…
Lovely, lovely beet greens! They were so vibrant and fresh that I had to pick up several handfuls. Then I passed by some adorable baby zucchinis and baby bella mushrooms…picked both of those up too!
I wanted to keep the flavors of the greens and vegetables vibrant. The only extra ingredients I used were a fresh lemon, chopped garlic and the best extra virgin olive oil in the pantry. I know that all of those so called “experts” tell you not to cook with the good stuff, but when the total cook time is around seven minutes I think that their advice is hogwash. The fruity olive oil takes these simple ingredients to the top.
I sautéed the greens in the oil and garlic for about 3 minutes and then added the zucchini and mushrooms and sautéed for another 3 to 4 minutes. After removing from the pan I topped everything off with fresh lemon juice and grey sea salt.
Served along side lemon and herb chicken this was a perfect Summer meal! So maybe there was a little creativity left in me after all.
