I don’t always cook from the isles of Trader Joe’s, but when I do…
This would make a great meme for me. It’s true, though. I actually use a lot of fresh produce from the farmer’s market. But sometimes I use the prepared produce from the grocery store to make my style of “fast food”. I have recently been loving the Trader Joe’s Butternut Squash Zig Zags that are available. I actually have a little hand-held “zig-zagger” that I bought years ago to use with potatoes. I still use it on my veggies but sometimes I’m in a hurry. Like tonight. It was already 6:30 pm when I started this dish with no recipe or real plan. My husband was in charge of making the seared ahi tuna (about 90 seconds of work) and I had agreed to make the side dish. This agreement was made at about noon when he took the fish out of the freezer. I ran some errands, came home and read in the backyard in the sun. I did a little gardening. Then I took a nap. You get the idea. I didn’t think about it again until I saw that my husband had set out the plates and silverware, had the tuna prepped, oil ready in a skillet…he obviously was ready. So I opened my fridge and hoped for the best. This is what I came up with. I knew it was a hit when he said, “will you please write this down so you can remember how to make it again”?
Golden Beets and Butternut Squash with Basil (AIP)
- 3 tablespoons coconut oil
- 3 medium sized golden beets, trimmed and peeled
- 2 medium sweet onions, medium chop
- 1 12-ounce package Trader Joe’s Butternut Squash Zig Zags (or equivalent)
- 1 teaspoon Trader Joe’s Garlic Salt
- 5 cloves garlic, minced
- ½ cup packed fresh basil leaves, chiffonade
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Cut the beets in half lengthwise. Cut each half into 3 or 4 pieces, lengthwise. Slice into ¼ inch wedges. Heat the oil in a large lidded skillet over medium heat. Add the beets and cook, stirring frequently until they are just starting to brown. Add the onions and continue cooking until the onions have just started to turn translucent. Stir in the butternut squash, garlic salt and garlic. Cover and cook over low heat, stirring occasionally, until the squash is al dente (about 5 to 10 minutes). Add the basil and stir to incorporate. Serves 6.
Option: Make this a full meal dish by adding chopped cooked chicken breast to it.
