Anticipating Summer
Apr. 21st, 2004 02:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikI've made several versions of this recipe over the past several days. I feel a little guilty, because it's certainly not about seasonal local produce... but I think as the days get longer and the weather warmer, I'm craving more vegetables, and this addresses that need, at least, pretty well. (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
chinchillagirl, this is what we ate Saturday evening.) Fast, easy, good for you.
Coarsely chop
3-4 mid sized zucchini, or a similar amount of other summer squashes
Several mushrooms (optional)
a red bell pepper
6-12 cloves of garlic
A handful or two jerusalem artichokes
3ish paste or 1-2 large tomatoes
A handful of fresh basil
I've been preparing this in my cast iron wok. A large skillet with cover, or other wide pot will do.
Heat the pan thoroughly (easy if you have gas, but it takes a while over an electric burner). Add an appropriate amount of olive oil. (A couple tablespoons?) Add the squash and jerusalem artichokes, stirring them as needed over medium high heat. Continue with this until the edges are slightly browned, and perhaps they begin to stick. Add a small quantity of wine of deglaze the pan, and then the mushrooms, garlic, and pepper. Stir everything together for a couple of minutes, then add half a glass of wine (I've been using red, but would probably prefer a dry white if I had it available) reduce the heat to medium, and cover.
Cook covered until the vegetables are tender. (But not soggy!) Uncover, raise the heat, and add the tomatoes, a handful of pine nuts (if you happen to have them around) and a cup and a half (one can) of cooked garbanzo beans.
Salt and pepper to taste, remove from heat, and quickly stir in the fresh basil. Serve over pasta, or your favorite starchy staple of choice. (Or, I suppose, by itself, if you're not into starchy staples.)
Other vegatbles can be added -- though baby artichokes were awfully bitter. One could use other beans, or cooked meat of some kind. Or, oddly tastily, a can or two of fancy tuna fish.
This is the kind of thing I live off of over the summer, when there are fresh veggies everywhere. It hardly counts as a recipe, really.
chinchillagirl, this is what we ate Saturday evening.) Fast, easy, good for you.Coarsely chop
3-4 mid sized zucchini, or a similar amount of other summer squashes
Several mushrooms (optional)
a red bell pepper
6-12 cloves of garlic
A handful or two jerusalem artichokes
3ish paste or 1-2 large tomatoes
A handful of fresh basil
I've been preparing this in my cast iron wok. A large skillet with cover, or other wide pot will do.
Heat the pan thoroughly (easy if you have gas, but it takes a while over an electric burner). Add an appropriate amount of olive oil. (A couple tablespoons?) Add the squash and jerusalem artichokes, stirring them as needed over medium high heat. Continue with this until the edges are slightly browned, and perhaps they begin to stick. Add a small quantity of wine of deglaze the pan, and then the mushrooms, garlic, and pepper. Stir everything together for a couple of minutes, then add half a glass of wine (I've been using red, but would probably prefer a dry white if I had it available) reduce the heat to medium, and cover.
Cook covered until the vegetables are tender. (But not soggy!) Uncover, raise the heat, and add the tomatoes, a handful of pine nuts (if you happen to have them around) and a cup and a half (one can) of cooked garbanzo beans.
Salt and pepper to taste, remove from heat, and quickly stir in the fresh basil. Serve over pasta, or your favorite starchy staple of choice. (Or, I suppose, by itself, if you're not into starchy staples.)
Other vegatbles can be added -- though baby artichokes were awfully bitter. One could use other beans, or cooked meat of some kind. Or, oddly tastily, a can or two of fancy tuna fish.
This is the kind of thing I live off of over the summer, when there are fresh veggies everywhere. It hardly counts as a recipe, really.
