Summer Vegetable Ragout

Ingredients

• 2 tablespoons ghee
• 2 cups diced red onions
• 2 cups corn (preferably fresh off the cob)
• 2 cups sugar snap peas, whole
• 4 medium tomatoes, chopped
• 2 cups cremini mushrooms, thinly sliced
• 1/2 a small habanero pepper, deseeded and very finely minced
• 2 ounces feta cheese, crumbled
• 1 teaspoon salt
• fresh black pepper

Directions

1. 1

   Warm a deep sauté pan over medium heat.

2. 2

   Add the ghee and allow to melt.

3. 3

   Add the onion and habanero and saute until translucent. About 5 minutes.

4. 4

   Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.

5. 5

   Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.

6. 6

   Salt and pepper to taste and serve with quinoa and a salad.