Sauteed Kale, Squash and Zucchini with Goat Cheese

New album obsession.

sauteed kale and squash 1

The Goo Goo Dolls never cease to amaze me. ‘Iris’ makes me nostalgic, ‘Black Balloon’ brings me right back to high school, ‘Stay With You’ empowers me, and ‘Sympathy’ takes me right back to riding around with the windows down during the summer.

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But their new CD? The bomb.dot.com. Yeah, I did. You use that phrase, too. You know you do. Or at least, you will after you listen to their new album. Seriously. So freaking good. ‘Rebel Beat’ cheers me up, while ‘Slow It Down’ is a fabulous love song. Gives me goosebumps. New fav song alert.

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Let’s belt some Goo Goo Dolls’ music and eat some veggies. Maybe drink some wine? We need to celebrate our fresh vegetables, the summer time, and the upcoming celebration of our country. We are keeping the red, white + blue recipes at bay, but they are coming. Stay tuned.

Sauteed Kale, Squash & Zucchini with Goat Cheese

1 yellow squash, sliced
1 zucchini, sliced
1 cup kale, roughly chopped
1 tsp olive oil + balsamic vinegar
1 garlic clove, minced
3 tbsp goat cheese

1. In a saute pan, saute garlic over medium-low heat in olive oil/balsamic vinegar combination for a couple minutes, until garlic is fragrant and slightly cooked.
2. Add zucchini and squash, sautéing for 4-6 minutes, until cooked but still slightly crunchy.
3. Add kale and saute until wilted.
4. Mix into goat cheese until melted. Add more goat cheese if desired.

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