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When trying to decide how to use our recent CSA vegetables, I came up with this recipe for Leeks and Summer Squash. It’s super easy, and my toddler loved it.

Sauteed Leeks with Summer Squash

• 1 tbsp organic butter
• 1 tbsp organic olive oil
• 3 small leeks, rinsed and and sliced into half moon shaped pieces
• 3 small summer squash cut into bite-sized cubes
• fresh flat leafed parsley, roughly chopped
• unrefined sea salt salt

1. Place a large (preferably cast iron) skillet over medium heat, and add the butter and olive oil.
2. When butter is melted, add the squash, leeks and a bit of salt.
3. Sauté the vegetables for 15 – 20 minutes, stirring occasionally.
4. When the squash are soft and tinged brown, remove from heat and add the parsley. This can be served as a side to almost any dish.

Voila! Quick, easy, toddler friendly veggies!