local fresh leftovers

I believe in eating seasonally and I love summer making it pretty obvious that my favourite season to eat is summer. Living in Canada, we don’t have an abundance of fresh food with every season so it’s such a joy to pop to my friend’s family-run local farm stand or enjoy the fresh local goodies that come into the health food store where I work.

Remember that when you eat locally you support your community, reduce your carbon footprint and obtain the greatest amount of nutrients possible. If that doesn’t get you interested then you may also want to know that local food is the freshest, most delicious food that you will ever taste. And if you struggle to eat vegetables regularly then taste is crucial to turning this habit around.

Get to know your farmers, they are happy to share joyously about their produce. Ask questions about how their food is grown and don’t be afraid to ask what things are that are new to you. Ask for suggestions on their favourite ways to prepare their food and get inspired! You do not have to have fancy cooking skills to make real food enjoyable.

I created these Simple Summer Vegetables as a perfect example of keeping food simple. In this recipe I used the veggies that were fresh, available and spoke to me at my local stand but feel free to use whatever is available to you and don’t be afraid to try something new. With each new food comes an opportunity for new tastes and a variety of vitamins, minerals and antioxidants.


Simple Summer Vegetables
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1-2 cups leftover roasted vegetables (carrots, sweet potatoes, potatoes)
  2. 1 small zucchini, sliced and halved
  3. 1-2 cobs of corn, kernels removed
  4. 1 red pepper, thinly sliced
  5. 2-3 tbsp fresh basil, finely chopped
  6. 1-2 tomatoes, roughly chopped
  7. 1 small summer squash, sliced and halved
  8. 4-6 cups spinach
  9. avocado oil
  10. pink salt
  11. freshly ground black pepper
  1. Add leftover vegetables to a large stovetop pan
  2. Add zucchini, summer squash and bell pepper
  3. Cook on medium heat for 15 minutes
  4. Stir in spinach, basil, corn and tomatoes
  5. Turn heat down to low
  6. Mix well until the spinach has wilted
  7. Stir in some basil extra virgin olive oil (or plain)
  8. Sprinkle in some pink salt and freshly ground black pepper
  1. Serve with your protein of choice
  2. If you don't have leftover roasted vegetables: drizzle them with avocado oil, sprinkle with salt and pepper and bake at 375F for 60 minutes, stirring every 20 minutes
Jessica Stopard http://jessicastopard.com/