Summer Breakfast Saute

So, what do you eat when there is next to nothing in a fridge. Makeshift saute, I say. Looking in the fridge this morning this is what I saw.

Leftover lentils with sauteed onions and kale

1 yellow summer squash

pumpkin seeds

1 Meyer lemon from my mom's tree (thank you lemon tree!)

ghee (lactose free, clarified butter)

I was nervous about the summer squash as it had been in the fridge since before I left on my retreat almost two weeks ago. Still firm to the touch and looking half way decent, I thought what the heck. (On a side note, the only reason why this dear squash survived was because I stored it in a green bag. These things are amazing! I swear they should be paying me for how often I push this product!)

Here's what you do to make a great summer saute:

Heat up 1 teaspoon of ghee in a medium sauce pan. You can use olive oil or butter if you like but I just love the sweet rounded flavor ghee gives to squash. Ghee is also wonderful in aiding digestion. Slice the squash into 1/4 inch strips. Lay squash flat in the pan and cook each side until they begin to soften and have a slightly golden color. Squeeze in a bit of lemon and toss in your leftover lentils and greens. Stir all the ingredients together until just warmed through. Sprinkle with pumpkin seeds and serve. This would also be great with chopped up avocado.

The great thing about this breakfast is that is releases you from the notion that breakfast has to be sweet. This American construct is really bizarre especially since most other cultures prefer savory morning meals. It's always fun to try something new so open up your mind to the idea that what you ate for dinner is also a good breakfast option (No, cold pizza does not count). Be sure to let me know how it turns out!