Eating in season. Local. And from the earth is so incredibly important to me. Through our food, we can build such an incredible connection to the earth that we would not otherwise experience. What we choose to eat is in and of itself an act of self care and self love. It is amazing how bit by bit we are in fact healing ourselves with each and ever choice we make.
I love this simple recipe. Fresh patty pan is used along with berggarten Sage and shallots. It is delicious and simply. Enjoy.
You will need:
- 1 patty pan squash sliced in 16 chunks – zucchini or yellow squash would be a nice substitute if you do not have patty pan locally
- 3 TBPS fresh sage, finely chopped
- 1 shallot, peeled and finely chopped
- 1 1/2 TBSP coconut oil
- salt / pepper to taste
- 1 cup quinoa
- 2 cups liquid
- cookie sheet
- parchment paper
- a bowl for mixing
- A pot to cook quinoa
- a pan to prepare 10 or 12″ pan for preparing squash
Preheat oven to 425F. Cook Quinoa first as it will take you slightly longer than the squash. I cooked mine in some leftover onion broth I had made. It was delicious. I most always use broth when cooking rice or quinoa as it packs so much more flavor. It is also nice to throw in some fresh herbs. Once you have your quinoa started, Slice squash and add to a bowl. Soften 1/2 TBSP of coconut oil. Drizzle over squash and toss with salt and pepper. Place on parchment. Cook for 10 min, turn, cook for an additional 5 min. Remove from the oven.
Add remaining coconut oil to pan. Set temp to Medium. You do not want it too hot as the coconut oil will start smoking. Coconut oil is not meant to get too hot. So don’t over do it on your heat! 🙂 Toss in 2 TBSP of sage. Leaving 1 aside. Add your shallots as well.