I recently signed up for a produce subscription service called The Produce Box, which serves the Triad, the Triangle, Charlotte, the Piedmont, and the Coast of North Carolina. I will admit that I have previously been hesitant to sign up for one of these services because I’m always afraid I will end up wasting lots of food. However, I really like this specific service because you can schedule skip weeks in advance all the way through the month of December. Right now, getting a box every two weeks works best for my family.
The other week I had a few odds and ends left from my most recent produce haul. I decided to sauté my leftover veggies and add an egg for some extra protein. What helped make this meal come together quickly was having a few pantry staples like the olive oil, crushed red pepper flakes, salt, and pepper. I don’t know if you would consider eggs and cheese as pantry staples, but I think that having eggs and some kind of cheese on hand can really elevate a simple meal of sautéed veggies.
Warm the olive oil and crushed red pepper flakes. Sauté the kale, squash, and mushrooms until all veggies are tender. In a separate pan cook an egg (over easy). Put the sautéed veggies in a bowl and top with the over easy egg. For the finishing touches, use a microplane to grate the parmesan. This meal comes together in under 30 minutes.
- Summer Squash*
- Baby Bella Mushrooms*
- Crushed Red Pepper Flakes
- Extra Virgin Olive Oil
*Items from produce box
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