For years now, it’s been a “whatever, whenever” world: Tomatoes in February? Sure! Nothing but the tenderloin? Why not!
Except that’s not really how it works. Earth – she has her seasons. We’ve always advocated getting in touch with nature’s rhythms, cooking with what’s grown by our local farm families, eating everything but the squeal.
That used to be a lifestyle choice, but now it’s a reality for everyone. Grocery store shelves are empty or almost so – no flour, no beans, no grains, no garlic, no getting picky over just the right ingredient. But guess what? We’re resourceful and we’re creative and we can make delicious things with seasonal vegetables and what we have on hand.
Check the favorite formula below for a hearty, filling, flavorful skillet supper!
Here’s what you do:
Toss any combination of aromatics in oil or butter in a big skillet. Add protein and stir-fry until done. Add in washed and chopped greens by the handful, season to taste, and serve atop your grain choice. Finish with one or multiple of the topping choices. Bon Appétit!