Spring Mezcle

This is actually a favorite of mine as all of these ingredients are straight from my garden. I feel like this dish tastes just like spring as it perfectly captures all the flavors of prime vegetables during this season.

Now that I’m doing sounding like a total hippie, lets get on with it. I like to use extra virgin olive oil in this recipe because it really gives a nice flavor to the dish. if you didn’t know, extra virgin olive oil is much stronger than regular olive oil because it is less processed so the flavor is retained much better.

A note when adding in the onions, don’t wait until the oil is hot, instead, put the onions in a few moments after putting in the oil so that it doesn’t get crispy or cooked through too fast. You want to retain a s much of the vegetables natural flavors as much as possible. So lightly cooking your vegetables is the best way to do this.


Spring mezcle


• 2 zucchini diced into very thin sliced
• 1 small tomato diced

• handful finely chopped chives

• 4 leaves fresh basil

• 1/4 red onion thinly sliced

• extra virgin olive oil

• salt

• snow peas chopped


  1. Heat the olive oil in a large pan and add in the red onion and cook on the lower heat for about 1 to 2 minutes just so they begin to caramelize.
  2. Add in the zucchini and snow peas and allowed partially covered cooking for about 2 to 3 minutes mixing every so often, you want them to be slightly tender after the time is up
  3. Add in the tomatoes chives and basil and stir for about one minute then add salt to taste.
  4. Serve and enjoy!

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