A quick and easy summer meal that I made for lunch one day this week. Fresh veggies (squash, zucchini, sweet peppers, and kohlrabi) diced up and sauteed in coconut oil. I seasoned to taste with sea salt and fresh ground pepper. After the veggies had softened some but still had some crunch I topped them with sliced tomatoes and shredded parmesan cheese. I put the lid on the pan and let the cheese melt and served it with quinoa. It was a delicious quick and simple lunch. It brought a smile to Mike’s face!
veggies in season (summer squash, winter squash, onions, carrots, peppers, turnips and the list goes on and on)