Corn, Green Bean, Brussels Sprouts Saute w/Butternut Squash Seed Oil

My last CSA box went on vacation with me to the Finger Lakes in New York last week. The corn is from the Stan Hywet Market, the beans are from Bakers Produce from the Howe Meadow Market, and the brussels sprouts and onion are from the box.

Ohio local, met Ithaca local, when I sauteed the onion and some gigantic garlic in a little leftover bacon fat from The Piggery stand at the Ithaca market.

Use whatever vegetables you have that looks good, or needs used up. Zucchini would be good, bok choy, or cabbage, too.

Corn, Green Beans, Brussels Sprouts Saute

3 Ears of corn on the cob, boiled, then cut off the cob (leftovers from another meal)
Couple of handfuls of green beans, trimmed and cut into 2" pieces
Handful of Brussels Sprouts, outer leaves trimmed
Red or Yellow Onion, sliced
couple of cloves of minced garlic
olive oil or bacon grease
S&P
Butternut Squash Seed oil (or butter or extra virgin olive oil) - couple of tablespoons to finish

Bring large pot of salted water to boil. Add corn, beans, and sprouts and boil for 5 minutes, then drain. Remove corn from cob when cooled slightly.

Heat large skillet with oil or grease. Saute onion until softened, then add garlic and saute a minute of so. Add the rest of the veggies and toss to heat through. Season with S&P.

I finished with a new product made in the Finger Lakes, Butternut Seed Oil, which was nutty and added a nice toasty flavor, but butter or olive oil would work fine.