Plate of cooked julienne vegetables, cabbage leaf and pork bites

Sauteed Market Veggie Blend with Pork Loin Bites

This is a SUPER simple idea for a quick meal.

After a day at the farmer’s market we are usually pretty tired. But we do have a lot of julienned veggies from our Heart Peeler demonstrations and hate to waste them.

(By the way, the odds and ends/scraps go into a compost bin to help the next generation of veggies get lots of good organic nutrients!)

This past weekend we decided to pair our vegetable medley with fresh pork loin cut into bite-sized pieces. You can skip the pork and have an equally delicious and satisfying meal by doubling up the portion or using a vegan meat substitute.

Since we also demonstrate with onions, garlic, ginger, jalapenos and parmesan cheese, those get infused into the mix, but in small amounts.

Julienned vegetables on a cabbage leaf

We guesstimate we have between one to three pounds of raw shredded veggies left over from a day at the market and they all fit snugly in a large pot. The mix includes zucchini, carrots, some cabbage and most importantly, butternut squash. The butternut gives a mildly sweet flavor to the mix. We also use yellow squash when it is available.

This is not a rigid recipe as far as ingredients & seasoning, so feel free to experiment. But, this combo turned out too good not to share!

Julienned vegetables being rinsed in a strainer

Start Here

Thoroughly rinse and drain the julienned vegetables

Now, the secret is adding two tablespoons of Sonoma Gourmet Garlic & Herb Extra Virgin Olive Oil to the bottom of the saut√© pan or pot you’ll be using to cook the veggies. This oil is so flavorful and we only cook select dishes with it. (It’s also great on salads, avocado toast and as a bread dip.

Add the drained “zoodles” to the pan and sprinkle some Garlic Pepper and a dash of Kosher or Sea Salt to taste.

Cover over medium heat, stirring occasionally.

Sonoma Gourmet Garlic & Herb Olive Oil
We are not affiliated with Sonoma Gourmet, but we saw a nice zucchini noodle recipe on their website you may want to check out: https://sonomagourmet.com/blogs/recipes/vodka-cream-zoodles
Three different bottles of seasoning

For the pork, we chose a mix of Italian Seasoning, Chili, and Cayenne Powders.

Heat a pan on high, then add the pork chunks. Stir the meat, then turn the heat down to medium. Cook to your preferred doneness.

The finished dish is delish!

We added the cabbage leaf on top of the julienned veggies and it steamed into a nice texture with super flavor.

closeup of sauteed julienned vegetables
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