Here I go again with one of my favorite vegetable combination: mushrooms, spinach and zucchini.
The the green and golden zucchini used in this dish were homegrown as were the jalapeños and garlic.
Sweet onions, celery and jalapeños were sautéed with avocado oil and kosher salt at fairly high heat.
Mushrooms were added and sautéing continued.
Golden zucchini, green zucchini and garlic were added followed by fresh spinach.
Finally, when the spinach had wilted and softened homemade fajita seasoning was mixed in.
The stir fry can be enjoyed as is, with added tofu, with rice, in an omelet or as we are having it (wouldn’t you know it), in a folded tortilla with Fontina cheese.
This is when the home fermented hot sauces are brought out.