Fresh from the farm Broccoli Rabe and Summer Squash combine with Toasted Garlic and the unexpected pop of Preserved Lemon for a bright and pleasing summer dish

At this  time of year, we can easily make a quick ands simple meal out of what is available at the farmers market and farm stands, which is an awful lot! Who needs a separate protein when vegetables of all colors and flavors can grace our plates, providing plenty of plant protein to satisfy our bodies and our taste buds. It’s so easy! Just sauté , steam, or stir-fry, and you’ve got a bowl of fresh, delightful pleasure!

Starts and ends simply

This dish started really simply with my favorite broccoli rabe and crookneck summer squash. The garlic adds a lovely background flavor to everything, including the croutons, and the preserved lemon adds an unexpected pop of vibrant flavor. If you don’t have preserved lemons, just add a little squeeze of lemon juice at the end.

What did you gather today?

What else did you find today? What was best? You could always substitute broccoli for the rabe, and use any type of squash you like. But green beans would be great here, fennel as well! Or add some chard or spinach. It’s all good!

Summer Squash and Broccoli Rabe Sauté

• 3 tbsp. olive oil
• 4 cloves garlic, sliced
• 1 slice whole wheat bread
• 3 anchovy filets, minced, optional
• ½ lb. broccoli rabe, stems chopped in half
• ½ lb. summer squash, sliced
• ½ preserved lemon, cleaned and rinsed
• Pinch of red pepper flakes, optional

In a large skillet, heat the oil and toast the garlic until just starting to brown. Don’t let them go too far or they will be bitter instead of sweet. Remove from the pan with a slotted spoon and set aside. Tip the pan to get them out, you want most of the oil to remain in the pan. They should smell lovely!

Tear the bread into small crouton-sized bites and add to the oil. Sauté these until brown as well. Remove from the pan with the slotted spoon and set aside as well, next to, but not on top of the garlic.

If needed, add a bit more olive oil and then the anchovies if using. Let them cook for a few seconds until they get absorbed by the oil and add the broccoli rabe, summer squash, preserved lemon, and red pepper flakes. Season with salt sand pepper and cook until the rabe is where you want it and squash tender, this is pretty quick. Add the reserved garlic back in, and mix well.

Plate and top with the croutons and garnish with a few cherry tomatoes if you have them, and a little squeeze of lemon if you like! You could also add a few slivers of Parmesan cheese, or crumbled goat cheese if you eat dairy.

Note: I love the bitterness of the broccoli rabe, but If you want to tame the bitterness, blanch it for a minute or so in boiling water, then cool immediately in iced water or run under the cold water tap.

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