Mixed Vegetables

Platter Salads – if you ask “How can I use everything at the market?” here's the answer.  Make big bright colorful collections of chunks of vegetables, cooked when appropriate or raw, arranged on a large platter, and shower with herbs and olive oil. Fill a large platter with food in season:

green and yellow beans, sun gold tomatoes, basil, fresh red onions, with olive oil and red wine vinegar;

small grilled eggplants and zucchini with cheese;

shredded kohlrabi and turnips, slivered cabbage, steamed cauliflower, drizzled with a mustardy vinaigrette and garnished with arugula.;
gold rush zucchini or yellow peppers, yellow wax beans, golden beets, yellow tomatoes with opal basil.

Farmers’ Stew

3 tbs olive oil

2 big onions, coarsely chopped

few thyme sprigs

3 tbs chopped oregano

8 skinny eggplants, cut into 2” lengths

1 ½ lbs summer squash, cut into wedges

2 tbs tomato paste

salt and pepper

½ c white wine or water

Heat the oil in a deep pot, add the onions, thyme and oregano, cook over medium-high heat, stir occasionally. Add the vegetables when the onions have wilted, cook, stirring occasionally, 10-15 minutes. Stir in the tomato paste, salt and wine or water. Cover, cook on low for about 10 minutes. Season with pepper.

Farmer’s Slaw

Can add raw vegetables such as sweet peppers, carrots, kohlrabi, daikon, cucumbers, or turnips

½ lb napa cabbage, cored and chopped

½ lb green cabbage cored and chopped

1 bunch red radishes (about 12), trimmed and sliced

½ lb broccoli, florets chopped

½ lb green beans, sliced about ¼”

Cut all the vegetables about the same size. Mix with the dressing, let it rest about 1 hour before serving. The slaw stays crunchy about 8 hours.

Dressing:

1/3 c olive oil

2 – 3 tbs cider vinegar

1 tbs honey

¼ tsp ground ginger

salt and pepper

Ratatouille
by Emeril Lagasse via foodnetwork.com
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.