Ahhh, the water-sauté. Such an important cooking method in ETL. It's super simple, yet requires a lot of attention. The trick is in the amount of water used because veggies release water as they cook too. Best to start low (less than 1/4 cup) and add as you go. Also, it really helps to have all your ingredients prepared before you start or you might end up with soggy veggies from interrupting the cooking time. Always start with the hard, crunchy veggies like onions or carrots first and add the softer more delicate ingredients as you go along so that everything cooks evenly. Add your seasonings to taste. If I have any greens on hand, I will toss those in last and give them just a quick flash saute to wilt them.
Truly, you can add whatever you want. I LOVE to play with flavors and colors. Often I find myself influenced by what is fresh at the market, naturally.
Now to the squash "pasta". I found instructions online for how to best make these ribbons. The video tells you to discard the core, but that is just too wasteful for me. No reason for it. I dice it up and add it to the sauté.
Sauté: onions, capers, exotic mushroom mix I bought at Wegmans, summer squash, and cumin.
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