Creamed Farmstand Veggies

Deselect All

Veggies:

2 tablespoons extra-virgin olive oil

3 small summer squash, cut into 1-inch rounds 

1 cup small tomatoes 

Kosher salt and freshly ground black pepper

4 cups dark leafy greens, lower stems removed, leaves cut into 1-inch pieces 

1/2 cup low-sodium vegetable stock 

1/2 cup heavy cream 

One 5.2-ounce package soft cheese with garlic and herbs, such as Boursin Garlic and Herb

Freshly cracked black pepper 

Topping:

2 teaspoons extra-virgin olive oil

1/2 cup crushed crackers 

1/2 cup store-bought crispy onions, such as French's 

2 tablespoons fresh parsley, finely chopped