Sauteed Squash @thewildharvest


3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste

Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.

Kale & Kohlrabi in a Lemon Sauce @Thewildharvest

Ingredients: 1 bunch of Kale, shredded; 1 Kohlrabi, peeled and chopped into cubes; 1 large sprig of Rosemary; 1 Lemon, juiced and 1/4 cup zest; 2 Garlic cloves, minced; 2 Tbsp Olive Oil; 1 cup Vegetable stock; Salt and Pepper

Steps: Preheat oven 450 degrees
(To peel kohlrabi, use a vegetable peeler to remove outside layer. Then dice into small cubes.)
Toss kohlrabi with rosemary, salt, pepper, and 1 tbsp olive oil.
Bake for 15 min, flip then bake or another 10-15 min. Or until soft and slightly brown.

Boil vegetable broth and juice of the lemon. 
Simmer and add in chopped kale and garlic, let it simmer for about 5 min or until the kale has softened. 

Serve the kohlrabi over a bed of lemon kale and top with the zest from the lemon.

Sautéed Buttery Greens @thewildharvest

Ingredients: 2 c. chopped kale, 2 c. chopped mustard greens, 1 T grass fed better, 1 T minced garlic, 1/2 white onion diced, salt & pepper

Steps: Warm butter in skillet over medium heat. Add garlic and diced onion. Cook until translucent. Toss in the greens and cook for about 2 minutes or until wilted down. Sprinkle with a little salt and pepper.

Enjoy this with eggs or over a salad for a flavor explosion! Can also be a side dish to any meal.