Wednesday, August 7, 2013

Sauteed Summer Vegetables with Pastured Eggs + Seasonal Musings

Sauteed Summer Vegetables with Pastured Eggs |

Like all the seasons, summer has a tendency to slip away when you're not paying attention. 

One moment you're gulping lemonade and wiping away the sweat clinging to every nook and cranny, and the next you're donning a bulky sweater and sipping hot tea on blustery autumn mornings. 

Where did the time go? 

It went to wherever your mind focused--past, present, future--and whatever you happened to do at the time--work, play, rest. 

A slew of infinitesimal moments woven together like an ornate tapestry. Looking back, the overall pattern stands out, while all the stitches blend together. 

If you're like me, you long to bring clarity to these smaller moments. And what's the best way to do that? 

Enjoy the Present. Bask in the infinite. |

Live in the present as much as possible. Sweep away unnecessary thoughts of past and future. Dwell in the now. Enjoy the season.

Because foods often produce vivid, nostalgic memories stirred up by specific scents and tastes, one of my favorite ways to live in the present is by eating seasonal fair. 

Eaten during peak ripeness, seasonal foods taste extra delicious. Pair that with a limited harvest and you're more likely to savor the food you're consuming, and the moments in which you do so.

While there are a bounty of seasonal crops to choose from in the summertime, my favorite has to be organic heirloom cherry tomatoes. I pop them into my mouth whole--uncooked, unseasoned. They're sweet, juicy and super flavorful. Nothing like their tasteless, hybridized cousins bred for shipping purposes.

I can only find these tomatoes in the summer, so I eat them almost every day, in a variety of ways. For the past several weeks I've sauteed zucchini, yellow squash, onions and heirloom cherry tomatoes together for breakfast or lunch. I usually pair it with some sort of protein, but the veggies always stand apart. 

Because I've enjoyed this simple dish countless times this season, I had to share it with you all. Perhaps I'll inspire one or two of you to buy heirloom tomatoes for the first time. The mere thought makes me giddy!

Sauteed Organic Zucchini & Heirloom Cherry Tomatoes with Pan-Fried Pastured Eggs
Seasonal summer vegetables such as organic zucchini and heirloom cherry tomatoes sauteed with unrefined virgin coconut oil and spices. This dish is perfect for quick breakfasts and lunches or a side dish for dinner time without the eggs. 
Serves: 1

2 pastured eggs
1 small organic zucchini
1 palm full of organic heirloom cherry tomatoes, stems removed
1/8 of a small red or yellow onion, diced
Sea salt (I recommend Pink HimalayanCeltic or Utah sourced salt)
Cracked black pepper
Granulated garlic
Crushed red pepper
Organic turmeric powder

Recommended Equipment

Heat the cooking oil in a cast-iron skillet set on medium. When that's hot, crack the eggs into the skillet and cook, flipping halfway through until they've achieved your desired level of doneness. I prefer over-easy (cooked on both sides with a runny, warm yolk). While the eggs are cooking, remove the ends of the zucchini and slice it into thin rounds. Peel and dice the onion, rinse the tomatoes and remove the stems from their tops. After the eggs are finished, set them in a wide bowl. 

Crank the heat to medium-high and add the onion to the same pan. Cook for 3-5 minutes or until the onions are translucent and just beginning to brown. Toss in the zucchini rounds and cook another 2-3 minutes, or until the zucchini is tender. During the last minute, throw in the heirloom tomatoes whole and season everything with salt, pepper, granulated garlic, crushed red pepper and turmeric to taste. (I usually add a few dashes of everything.) Pour the veggies on top of the eggs and serve immediately.

Notes & Tips
Want to learn more about pastured eggs and why I recommend them? Read my post Why You Should Only Eat Pastured Eggs + Unraveling the Real Meanings Behind Egg Carton Labels.

Never used turmeric before? This colorful spice has been shown in recent studies to have anti-inflammatory properties, amongst other benefits. Read more here.

To make this vegan friendly, omit the pastured eggs and substitute homemade beans, such as garbanzo or black beans.
Sunset by White Rock Lake | The Rising Spoon
A summer sunset on White Rock Lake. It's only a stone's throw away from my apartment.
More breakfast recipes from The Rising Spoon: 

Question for Discussion: What's your favorite summer vegetable? Name one that you can't get during the other seasons!

Answer in the comments section below or join the conversation on The Rising Spoon Facebook page. Prefer Twitter? And feel free to circle me on Google Plus or follow me on Pinterest.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I ONLY recommend helpful products that I myself would use. And I'm really picky about what I share with you guys. Because I myself am super choosy about what I buy and consume. Recommending products that I love or want to own helps me cover the costs of running this blog and keep providing you with free, helpful information. And it costs nothing extra for you. Thanks!

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