Here’s a link to the ice cold playlist. Add what you like, or leave a comment and I’ll add it for you.
2 T olive oil
1 clove garlic, minced, or 1 garlic scape finely chopped
3 or 4 scallions, mostly white parts, diced
1 t red pepper flakes (or to taste)
1 fennel bulb, trimmed and finely diced
2 small golden beets, trimmed, peeled and finely diced
1 large zucchini, yellow squash or pattypan squash, trimmed and finely diced
2 t tomato paste
1 T butter
juice of half a lemon, or to taste
1 t ginger
1/2 t ground coriander
1 or 2 cups chopped baby spinach
1 cup tomatoes, chopped. I used a mixture of grape, plum, and cherry, golden and red
small handful fresh cilantro, chopped
small handful fresh basil, chopped
salt and plenty of freshly ground pepper
Warm the olive oil in a large skillet over medium heat. Add the garlic and scallions, and stir and fry until the garlic starts to brown. Add the chopped vegetables and stir and fry until they soften and start to brown, five or ten minutes depending on the vegetables you choose. Add the tomato paste, butter and lemon juice, and stir to coat everything. Add the spices and then add one or two cups of water, and stir to combine everything. Bring to a boil, reduce heat, and simmer until the vegetables are just as tender as you like it. Stir in the spinach and cook till just wilted. If you have summer squash, the longer you simmer, the more they’ll break down and become part of the back ground, and the less you simmer the more they’ll be tender chunks.
Add the tomatoes, basil and cilantro, and cook until the tomatoes are just softened. Season with salt and pepper, taste for lemon.
Serve over rice, pasta, any grain you like, or fresh greens.