Method
- 1
Heat half the olive oil in a skillet, over medium heat. Add salt and pepper to the oil, then add the protein, crisping it up and cooking it through.
- 2
*If using tofu: follow this basic crispy tofu recipe . Blot gently, cut into 3/4 inch cubes, pat dry (gently) place in the hot seasoned oil. Using a cast iron skillet with a metal spatula is nice here, or a nonstick pan.
- 3
Set the protein aside.
- 4
Add more olive oil to the skillet, over medium heat, and add the onion, garlic, lemon zest and chili flakes, sauté until fragrant.
- 5
Add the zucchini, and summer squash, and saute until just tender. If it feels dry you could add a splash of water, wine or broth. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.
- 6
Fold in the cooked protein and the fresh basil. Taste, adjusting salt and chili flakes to taste. Add a squeeze of lemon juice if you like.
- 7
Divide among bowls and Serve with more basil ribbons.
From the farm's kitchen
View the original recipe