Spring Vegetable Sauté

It’s hard to convince some that a dish made entirely of vegetables is going to be one of the most amazing things they’ve ever had, but I’m going to try. This dish takes advantage of what’s fresh in spring. It ushers in the flavors of spring like other dishes only hope to. Best of all, this dish is EASY. To make it, you blanch a bunch of veggies and then sauté them with a little olive oil, butter, salt and pepper and you’re done. That’s it. Don’t miss out on these flavors - give it a try!

My peas and beans are planted, but not even close to being ready to use in this dish. However, farm markets and grocery stores should have these ingredients and using frozen beans and peas is perfectly fine.



  • Kosher salt

  • 3 cups sugar snap peas, ends trimmed

  • 1 1/2 cups fresh or frozen peas

  • 1 cup frozen edamame beans (Lima beans or Fava beans can also be used)

  • 1 bunch rainbow chard, stems cut into 1-inch pieces on a diagonal, leaves coarsely chopped. Separate the leaves from the stems.

  • 5 oz. baby spinach

  • 2 tbs. extra-virgin olive oil

  • 3 tbs. unsalted butter

  • 1 bunch scallions, coarsely chopped

  • 2 medium cloves garlic, minced

  • Freshly ground black pepper

  • Flaky sea salt, such as Maldon

  • 3-4 fresh mint leaves, cut chiffonade




  1. Bring a large pot of salted water to a boil.

  2. Prepare an ice water bath.

  3. Line a baking sheet with paper towels.

  4. Chiffonade mint leaves.


As each blanching is completed, transfer the vegetables to the ice bath with a spider strainer or slotted spoon. Drain the vegetables on the paper towels.

  1. Blanch the sugar snap peas, asparagus, peas, edamame beans, and chard leaves separately in batches, about 2 minutes each.

  2. Blanch the spinach, about 1 minute.

  3. Blanch the chard stems, about 6 minutes.


  1. In a large skillet (preferably with high sides), heat the oil and butter and cook until butter is lightly browned, about 2 minutes.

  2. Add the scallions and the garlic and season with about 1/2 tsp. kosher salt and 1/2 tsp. pepper and cook, stirring until softened, about 2 minutes.

  3. Add the blanched vegetables and cook, stirring occasionally, until heated, about 5 minutes.

  4. Stir in mint leaves and transfer to a large serving bowl or platter.

  5. Sprinkle with flaky sea salt. Add mint leaves as garnish.

Serve warm or at room temperature.

This was inspired by an April Bloomfield dish featured on the show, Moveable Feast. It’s a keeper.

I'm Catherine, a small-space urban gardener in New Jersey (Zone 7a) who started gardening out of upcycled wooden wine boxes. For years, I wanted to try gardening, but didn't know where to start. I got up the nerve to give it a try - starting small with a single wooden wine box that turned an idea into reality. That reality quickly turned into my filling every sunny inch of space of my postage-stamp size lawn and turning it into a garden oasis. I grow mostly vegetables and herbs with some exception for fruits (when the squirrels and rabbits don't get to them first). I love learning from gardening communities (and lots of trial and error).

I hope one day to take all that I'm learning and apply it to a larger plot of land. To help me get there, I'm extending my learning through the University of Massachusetts, Stockbridge School of Agriculture's, Sustainable Food & Farming program. (I'm addicted to learning as much as I am to gardening.)

This blog isn't just for gardeners (although I hope it inspires some of you to try growing a plant or two). The recipes (food & cocktails) in theRecipes section of this blog contain ingredients that don't have to come from your own backyard. If you like visiting your local farmer's market(or even your grocery store) and would like to get some new recipes you can use with the fresh produce and herbs you get from your local growers, this blog will have plenty for you too.

In addition to gardening and cooking, I also love to visit and photograph my surroundings. I feel fortunate to have so many amazing places here in New York/New Jersey, where I live and work. Visits to local farms, farmer's markets, and cycling through rural farming areas help me feel connected and refreshed. share these experiences in theExploring section of the blog so that you might visit through proxy or be inspired enough to visit yourself. 

With very few exceptions, all of the photographs on this site are ones I have taken myself. (For the photographers out there, I shoot with a Canon 7D and sometimes with my Lumix  DMC-ZS15 compact camera.) 

I hope this blog inspires you to grow, create, explore, and try something new. The best way to stay up-to-date is to follow me using the social buttons above, or click Subscribe and sign up for my email newsletters.    

Happy Gardening and Healthful Living!

- Catherine