Seasonal veggies are the focus of this vegan rice and beans dish

Mass Appeal

We’re surrounded by so much fresh local produce this time of year. Here with a vegan recipe that can use a lot of what you may have on hand is Chef John Slattery from

Garden Vegetable Rice and beans with Roasted Squash
Brown rice (prepared)
Black beans (prepared)
Summer squash
Red Onions

Saute onions and green onions with oil over medium heat. Add diced swiss chard stems and saute until tender. Add prepared brown rice and black beans and cook 2-3 minutes longer.

Roasted squash:

Toss broccoli and sliced baby squash together with oil, salt and pepper. Place on baking sheet and broil 8-10 minutes

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