Summer Squash and Blossom Sauté with Mint & Peas
INGREDIENTS
- 1/2 cup fresh or frozen peas
- 1 lb mixed zucchini and pattypan squash, preferable small ones
- 1 tablespoon extra-virgin coconut oil
- About 15 large zucchini blossoms, stems removed and chopped into 1/2 inch pieces
- A handful of fresh mint leaves, torn
- 1-1/2 ounces drained goat’s milk feta or nut cheese, crumbled
INSTRUCTIONS
If you’re using fresh peas, bring a small saucepan of water to a boil, add the pease, and simmer for 3 minutes or until tender. Drain and set aside.
Slice baby zucchini lengthwise in half and then crosswise into 2-inch pieces. Cut larger zucchini into 1/2 inch slices. Cut pattypan squash into 1/2 inch wedges. Warm the oil in a wide skillet over medium-high heat. Add the squash and sauté, stirring frequently, until tender and beginning to brown in parts, 2 to 3 minutes. Add the peas and zucchini blossoms and cook for another minute or so, until the blossoms have softened and the peas are heated through. Remove from the heat. Top with the mint and feta or nut cheese, if using, and serve.
This is best served fresh, but any leftovers can be stored for a day or two in the fridge.