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Vegan Farmer’s Market Sauté


2 tablespoons extra virgin olive oil 

1¾ teaspoons kosher salt, divided

3 whole garlic cloves

2 medium zucchini, cut into large chunks 

2 ears of fresh summer corn, shucked and removed from cob 

1 large tomato, cut into wedges 

2 cups fresh spinach, washed with tough stems removed

Freshly ground black pepper, to taste

2 handfuls fresh herbs (we suggest basil, tarragon, parsley and chives) 


In a large pan, heat the olive oil over medium high heat. Add ¼ teaspoon of salt and the garlic cloves and cook until lightly crisp and brown, about 1-2 minutes. Remove the garlic and set aside. 


Add the zucchini in a single layer and ¼ teaspoon salt and cook until golden brown, about 7 minutes. Gently flip the zucchini. Then add the corn and ¼ teaspoon salt and cook until golden, about 3 minutes. Add the tomatoes, spinach, pepper, and ¾ teaspoon salt, and stir, cooking until the spinach is wilted, about 1 minute. Add the remaining ¼ teaspoon of salt, if needed. Turn off the heat, return the cooked garlic to the pan and add the fresh herbs. Enjoy!





Variation: I like to cut the actual cobb into mini cobbs. It’s actually a fun alternative way to eat the corn.

This recipe would be delicious with a bit of the Stir Fry Infuser.