Ingredients:
1 yellow squash and 1 zuchinni, sliced or cubed
1/2 a large or 1 whole daikon radish, chopped
8 – 10 leaves of Swiss chard, cut into strips
1/2 an onion, sliced
1/4 of a large bell pepper, diced
2 roma tomatoes, cubed
about 5 cloves of garlic, minced
oregano, basil, thyme and sage
cayenne pepper
course sea salt
extra virgin olive oil
fresh squeezed lemon juice
Cooking Instructions:
In a large pot, saute the garlic, onion, tomato and bell pepper with about a teaspoon of oil. Make sure to get all of the tomato insides in the pot. Add the herbs, a touch of pepper and salt. Cook over medium heat until they begin to break down, creating a good bit of liquid. At this point I added the finely chopped stems of the Swiss chard for a little texture, a little more moisture, and to pull some of that red color out. Add the squash and radish and mix a little, turn the heat down to medium-low, and cover for about five minutes. Mix and cover again for another few minutes. The squash and radish should be slightly cooked but not mushy. Add the Swiss chard, mix, and cover for about five more minutes. Can be searved over pasta or as a stand alone. Dress with fresh squeezed lemon juice.
Swiss Chard is an excellent source of vitamin C, K and A, as well as protein, dietary fiber and essential minerals. You can find local Swiss Chard at the Covington Farmer’s Market.
