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Spring Vegetable Sauté

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.

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