Eat Your Veggies

I’ve been working from home today and preparing to leave on tour for two weeks come Thursday, so before we go it’s necessary to consume the bounty from our CSA farm share and gardening relatives. Tis the season and I hate to waste.

Here’s what I did for lunch. You should do it too. It was delicious, quick, healthy, filling and inexpensive:

heated up olive oil in the skillet

quartered lengthwise yellow summer squash, then sliced into thin bites

thin sliced two shallots

threw those in the skillet

chopped up small bunch of basil

and the end of a small green bell pepper

threw that in

along with a handful of toasted salted pumpkin seeds (pepitas)

beat egg in bowl

cleared a little space in center of skillet and

threw that in

stirred it all around

salt and pepper



(I would attach a photo but my food photography leaves much to be desired)


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