Three Bean Salad

INGREDIENTS 

  • 15 ounce can kidney beans drained and rinsed

  • 15 ounce can garbanzo beans drained and rinsed

  • 2 cups fresh green beans cut into 1 inch pieces

  • 1/4 cup red onion very thinly sliced

  • 2 tablespoons chopped parsley

  • 1/3 cup apple cider vinegar

  • 3 tablespoons granulated sugar

  • 1/4 cup olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

INSTRUCTIONS 

  • Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.

  • Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.

  • In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.

  • Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.

Recipe from dinneratthezoo

Crustless Rhubarb Pie

Ingredients

  • 3 Cups Rhubarb diced

  • 1/3 Cup Flour

  • 3/4 Cup sugar

  • 1/2 Tsp. Baking Powder

  • 1/2 Tsp. Salt

  • 4 Large Eggs

  • 1 Tablespoon Vanilla Extract

  • 1 Cup Milk

  • 1 Tsp. Butter Softened, used to grease the pie plate

Instructions

  • Preheat oven to 375 degrees F.

  • Very generously spread the softened butter on the bottom and sides of the pie plate. Clean and dice rhubarb and add the diced rhubarb to the pie plate.

  • Mix the Flour, sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk in a blender until well blended. Just a minute or two. Pour over rhubarb.

  • Bake for 40 minutes. When done, the center will be ever so slightly jiggly. That will firm up once removed from the oven and let sit for 10-15 minutes. Slice and serve.

Recipe from wholesomefarmhouserecipes

Kale and Cheddar Crustless Quiche

ingredients

  • 2 tablespoon butter

  • 1 medium onion chopped

  • 8 large eggs

  • 3 tablespoons heavy cream

  • 1 block cheddar cheese 8 oz

  • 1 cup kale chopped

  • ½ teaspoon sea salt

instructions

 

  • Preheat the oven to 350° F. Shred the cheddar cheese, chop the kale and onion, set aside.

  • Over medium heat, warm up a skillet and add the butter. Once the butter has melted, add the chopped onion and sauté until soft and translucent. Add the cooked onions to a 9" deep dish pie pan.

  • In a large bowl, add the eggs, shredded cheddar cheese, heavy cream, and salt. Use a whisk and mix until well combined. Fold in the chopped kale to the egg mixture. Pour the egg mixture over the onions in the pie pan.

  • Bake in a preheated 350° F oven for 30 minutes or until the quiche has set in the middle. Allow to cool for about 10-15 minutes before slicing. Serve & enjoy!

Recipe from bootsandhooveshomestead

Roasted Sweet Potato and Black Bean Salad with Ginger Lime Dressing

Ingredients

• 8-9 cups peeled and cubed sweet potatoes (1/2 inch in size)⁣
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup⁣
• 1/2 teaspoon ground cumin⁣
• 1/2 teaspoon sea salt⁣
• 15 oz can black beans, rinsed and drained⁣
• 3/4 cup diced red onion⁣
• Scant 1 cup cilantro chopped, loosely packed⁣
• 1/2 cup roasted and salted pistachios

Ginger and Lime Dressing

• 3 tablespoons lime juice⁣
• 2 tablespoons Olive Oil
• 1/2 tablespoon maple syrup ⁣
• 1/2 teaspoon sea salt⁣
• cracked pepper⁣
• 2 teaspoons grated fresh ginger⁣

Instructions

  1. In a large bowl, toss the sweet potatoes with the olive oil, maple, cumin and sea salt until evenly coated.⁣

  2. Roast or Air Fry at 400 degrees for about 18-20 minutes, tossing halfway through, until crisp and lightly browned. Let cool 10 minutes before adding to salad below.⁣

  3. In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.⁣

  4. In a measuring cup, whisk together the Ginger Lime Dressing then pour over the salad and toss. Taste and adjust seasoning, if desired.⁣

  5. Serve room temperature and store leftovers in a sealed glass container in the fridge. ⁣

Recipe from grazedandenthused

Warm Lentil Salad with Roasted Butternut Squash and Feta

INGREDIENTS

For the Salad

  • ½ cup green lentils

  • 1/4 tsp cinnamon

  • 4 garlic cloves, peeled and smashed

  • salt

  • 1 butternut squash

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon black pepper

  • ¼ cup crumbled feta

  • 4 scallions, trimmed and thinly sliced

  • 2 tablespoons roasted, salted pepitas (pumpkin seeds)

    For the Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cayenne

  • ½ teaspoon black pepper

  • Salt

  1. Preheat the oven to 400 degrees.

  2. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

  3. Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, garlic, then transfer the lentils to a large bowl.

  4. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

  5. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

  6. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, balsamic vinegar, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

  7. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

Recipe adapted from nytimes

Vegan Slow Cooker Lentil Tacos

Ingredients 

  • 1 ½ cups green or brown dry lentils, picked over and rinsed

  • 3 cups vegetable broth

  • ½ cup finely chopped onion

  • 1 ¼ cup salsa

  • 1 tablespoon olive or avocado oil

  • 3 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1 tablespoon dried parsley or 1/4 cup fresh

  • 1 teaspoon salt

  • Optional taco toppings: scallions, onions, avocado, cilantro, salsa\

  • Enjoy with tortillas or rice

Instructions 

  • Combine ingredients in your slow cooker. Stir a few times and cover.

  • Cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Each slow cooker cooks a little differently, so exact time will depend on your unique slow cooker or crockpot. Cook until lentils are tender and most of the liquid has cooked off.

  • Use a slotted spoon to portion out lentil taco filling into tortillas, over rice, greens or however you opt to enjoy this taco filling. Top with sliced avocado, extra red onion, cilantro or whatever your favorite taco toppings are.

  • Let leftovers cool and store in air-tight container in fridge for up to 3 days.

To make in Instant Pot:

Combine all ingredients, stir and place IP lid on, locking it in place. Cook on HIGH pressure for 10 minutes. It will take about 10 minutes for your Instant Pot to come up to pressure. Once cooking is done, let the pressure naturally release for 5 minutes before carefully quick releasing the remaining pressure. Carefully lift lid off of your pressure cooker, stir and enjoy.

Recipe adapted from thenaturalnurturer

Vegan Miso Noodle Soup with Veggies

Ingredients

  • 4 cups water or broth of your choice

  • 2 bundles soba noodles, or other rice noodle

  • 3 scallions, chopped

  • 4 tablespoons yellow or white miso paste

    Your favorite vegetables, options include:

  • 2 carrots, sliced

  • 1 cup broccoli florets

  • 1 cup kale or Swiss chard ribbons

  • ¼ cup mushrooms, sliced

  • ¼ cup firm tofu, cubed, optional

  • 1 sheet nori, cut into squares, optional

Instructions

  • Put water in a pot and bring to a boil.

  • Add scallions and noodles and boil for 3 minutes.

  • Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.

  • After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.

  • Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.

  • Remove from heat. Ladle into bowls and top with green onions if desired.

Recipe adapted from worldofvegan

Sesame Tofu With Broccoli

Ingredients

  • 15 oz block firm tofu ~organic

  • 2 tbsp tapioca or corn starch

  • 1 lime ~for serving

Sesame Sauce:

  • 3 tbsp tamari sauce

  • 2 tbsp apple cider vinegar (or lime juice)

  • 3 tbsp maple syrup (or brown sugar)

  • 2 cloves grated garlic (or 1 tsp garlic powder)

  • 2 tsp fresh ginger root ~grated

  • 6 tbsp water

  • 1 tbsp tapioca or corn starch

  • 2 tbsp sesame seeds

  • 1 pinch red pepper flakes (optional)

Instructions

Press the Tofu:

  • Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow the tofu to press for at least 35 minutes or overnight. (If pressing overnight make sure to transfer to the refrigerator and keep cool)

  • Use your hands and roughly tear the tofu into bite size pieces. Transfer to a bowl and sprinkle with a tiny pinch of sea salt and two tablespoons of tapioca. Gently toss to coat well.

Air Fryer Method:

  • Place the tofu on a parchment lined air fryer tray and air fry at 375" for 15 to 17 minutes until golden around the edges. (I do this in my Cuisinart Toaster Air Fryer, if you are using something different you might need to adjust the timing as it could take a little longer)

Oven Baked Method:

  • Spray the pressed tofu pieces with a light coat of sesame oil. Dust with 2 tablespoons of tapioca and toss to coat well. Arrange on a parchment lined baking sheet preferably without touching each other. Bake at 400"F for 25 to 30 minutes until golden around the edges.

Make the Sesame Sauce:

  • In a small bowl whisk together all the sauce ingredients until combined. Transfer to a sauce pan and bring to a simmer. Cook a minute or so until the sauce has thickened.

  • Transfer the cooked tofu into the sesame sauce and toss to coat well all over. Serve over steamed broccoli with brown rice or noodles.

Recipe from veggiesociety

Instant Pot Beet Salad

INGREDIENTS

  • 8 medium-sized (approx 2.5 inches) beets unpeeled

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • 2 tbsp tangerine juice orange or clementine juice as alternative

  • tangerine zest orange or clementine zest as alternative

  • 1 tbsp chopped fresh dill

INSTRUCTIONS

  • Add 1.5 cups of water to the bottom of the Instant Pot insert. Place the trivet inside the insert.

  • Trim beets, wash them and place on top of the Instant Pot trivet.

  • Put the lid on, lock and turn the valve to the sealing (not ventinposition.

  • Select the manual button and set to high pressure for 15 mins. When cook time is done, perform a quick pressure release.

  • When cool, remove the beets and carefully slide or rub off the skin (note: the skin an be left on and eaten if you like).

  • In a bowl, whisk together the olive oil, lemon juice, tangerine juice, zest, and fresh dill.

  • Slice the beets and add to the bowl, tossing to coat.

  • Place your Instant Pot Beet Salad in the fridge to allow time to marinate before serving

Recipe from recipesfromapantry

Ginger Sweet Potato Coconut Milk Stew with Lentils and Kale

Ingredients

  • 1 tablespoon coconut oil

  • 1 medium yellow onion, small dice

  • ½-1 teaspoon dried chili flakes

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • 2-inch piece fresh ginger, peeled and minced

  • 3 cloves garlic, peeled and minced

  • sea salt and ground black pepper, to taste

  • 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces

  • ½ cup brown lentils, picked over

  • 4 cups vegetable stock

  • 13.5 oz can full fat coconut milk

  • 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)

  • To garnish: chopped cilantro, extra chili flakes, lime wedges)

Instructions

  • Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

  • Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

  • Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

  • Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

  • Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, and lime wedges (if using).

Recipe from thefirstmess

Lemon Garlic Kale Salad

Ingredients

  • 1 cup sliced almonds

  • Fresh squeezed lemon juice from 1-2 lemons

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

  • 2cloves garlic, crushed with the flat side of a knife, peeled and left whole

  • 1 bag/bunch of kale

  • 1/2 cup freshly grated Parmesan (optional)

Instructions

  1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.

  2. In a bowl, combine lemon juice and 1/2 teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.

  3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)

  4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Recipe adapted from nytimescooking

Dehydrated Zucchini Chips

Ingredients

  • 2 large or 4 medium zucchini or summer squash

  • Salt or seasoned salt

  • Spice of choice: paprika, cumin, turmeric, curry are my favorites

Instructions

  1. Slice zucchini about 1/4 inch thick, as uniform as possible so they all dry at about the same rate.

  2. Put zucchini in a bowl and sprinkle with salt and spices and toss to coat.

  3. Place in dehydrator at 135 degrees and leave for about 4 hours until crispy. Check and allow to dehydrate longer if they are not crispy when cool.

  4. Allow to cool and put in an airtight container to preserve crispness.

Recipe from healthygreensavvy

Garlic and Herb Grilled Eggplant

  • 1 eggplant

  • 1 tsp salt

  • 1/4 cup extra virgin olive oil

  • 2 cloves garlic crushed

  • 1 Tbsp chopped fresh parsley

  • 1 tbsp chopped fresh oregano

  • 1/4 tsp pepper

  • 1/4 tsp salt

INSTRUCTIONS 

  • Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.

  • Preheat the barbecue to medium heat

  • In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.

  • Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.

  • Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.

Recipe adapted from everylastbite

Tabbouleh

INGREDIENTS

  • ½ cup bulgur OR Quinoa

  • 1 cup diced cucumber (1 small-to-medium)

  • 1 cup diced tomato (1 large)

  • 1 teaspoon fine sea salt, divided

  • 1 bunch parsley

  • ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)

  • ⅓ cup thinly sliced scallions

  • ⅓ cup extra-virgin olive oil

  • 3 to 4 tablespoons lemon juice, to taste

  • 1 medium clove garlic, pressed or minced

INSTRUCTIONS

  1. Cook the bulgur (or quinoa) until tender according to package directions. Drain off any excess water, and set aside to cool.

  2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

  4. Add the cooled bulgur, chopped fresh mint (if using) and scallions to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Recipe adapted from cookieandkate

Roasted Beet and Garlic Hummus

Ingredients

  • 3 medium-sized beets peeled & chopped

  • 6 garlic cloves peeled

  • 1 tbsp oil

  • 1 and ¼ cup canned chickpeas

  • 5 tbsp water

  • 4 tbsp lemon juice

  • 4 tbsp tahini

  • Salt/pepper to taste

  • Optional fresh herbs, feta, sunflower seeds, olive oil for toppings

Instructions

  1. Preheat oven to 375 degrees.

  2. Spread beets and garlic cloves on a baking sheet. Drizzle with oil and season with salt/pepper to taste. Bake for about 30 minutes, or until beets are soft.

  3. Once beets/garlic are done, let cool for about 30 minutes.

  4. Add beets/garlic and chickpeas to a food processor and pulse until combined.

  5. Add water, lemon juice, and tahini to food processor and blend until smooth. Add more water if you would like a thinner consistency. Season with salt/pepper to taste.

  6. Top with fresh herbs, feta, sunflower seeds, and olive oil, if desired and serve!

  7. Enjoy!

Recipe from beautifuleatsandthings

Roasted Kohlrabi

Ingredients  

  • 4 kohlrabi bulbs

  • 1 tablespoon olive oil

  • ½ teaspoon garlic powder

  • salt & pepper to taste

Instructions 

  • Preheat oven to 425°F.

  • Cut the bulb in quarters. Once cut, peel the outer layer of skin.

  • Chop the kohlrabi into 1/2" slices.

  • Toss with olive oil, garlic powder, salt and pepper to taste. Roast 22-24 minutes or until tender crisp.

  • Serve warm.

Recipe from spendwithpennies

Garlicky Grilled Patty Pan with Mint and Lemon

Ingredients

  • 4 small patty pan squash

  • 1/3 cup extra virgin olive oil

  • 1 tablespoon lemon zest

  • 1 lemon, juiced

  • 1/3 cup fresh parsley, finely minced

  • 2 tablespoons fresh mint, finely minced

  • 6 garlic cloves, minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

Instructions

Step 1
Remove the tops and bottoms of each squash. Cut crosswise into one-inch slices.

Step 2
In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, parsley, mint, garlic, salt, and pepper. Set aside.

Step 3
Preheat the grill to medium-high (400°F to 450°F) or prepare a grill pan on the stove over medium-high heat.

Step 4
Brush each side of the squash with the mixture—reserving and setting aside any leftover sauce—and grill for two minutes on each side. To achieve perfect grill marks, resist the urge to disturb the squash while grilling. Remove from the grill and serve immediately with the extra sauce spooned overtop.

Recipe from cookinglight

Balsamic Roasted Green Beans

Ingredients

  • 1/2 pound green beans

  • 1 tablespoon balsamic vinegar

  • 1/2 tablespoon olive oil

  • 1/4 teaspoon salt

  • a few grind of black pepper

Instructions

  • Preheat oven to 425 degrees F.

  • On a baking sheet, toss green beans with other ingredients..

  • Spread the green beans in an even layer on the baking sheet.

  • Roast until tender and slightly shriveled, 12 to 15 minutes.

Recipe adapted from ‘The CSA Cookbook’ by Linda Ly

Kohlrabi Kale Salad

INGREDIENTS 

  • 4 cups kale, chopped

  • 1 kohlrabi bulb, peeled and julienned

  • 1/2 cup shredded carrots

  • 1/2 cup dried cranberries

  • 1/2 cup toasted pecans

Red Wine Vinegar Dressing

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon minced garlic

  • 1/4 cup olive oil

  • salt and pepper

INSTRUCTIONS 

  • Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.

  • In a small bowl whisk together the red wine vinegar dressing ingredients.

  • Mix dressing with salad until well coated.

  • Refrigerate at least 2 hours before serving.

Recipe from chocolateslopes

Sauteed Summer Squash and Greens

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ½ onion, diced OR 4 scallions chopped

  • 2-3 patty pan squash and/or zucchini and/or Yellow Summer Squash, sliced to 1/2-inch-thick pieces

  • 2 cloves garlic, crushed, or more to taste

  • 1 dash lemon pepper

  • 1 ½ cups packed greens (kale, chard, or spinach)

  • ¼ cup chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • ½ lemon, juiced

  • 1 ½ teaspoons grated Parmesan cheese

  • salt and ground black pepper to taste

Directions

  1. Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.

  2. Mix greens, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.