Market Recipe: K.I.S.S. Winter Vegetables

K.I.S.S. Winter Vegetables
By Market Chef Maggie Perkins
Keep It Simple and Satisfying with fresh, seasonal vegetables, a few favorite condiments, and your favorite pan.
Prepare, by peeling, paring, trimming, and dicing about a cup each of 3-5 of your favorite seasonal vegetables, aiming for varying textures, colors, and nutrients aiming for a total of about 5 cups.
For example at the Lakeline market, we prepared  
Butternut Squash and Brussels Sprouts from Engel Farms
Carrots and Cauliflower from JBG Organics
Blue Oyster Mushrooms from HiFi Mycology
At the Mueller market, we prepared 
Romanesco Broccoli and Rainbow Swiss Chard from JBG Organics
Carrots from Bouldin Food Forest
Shiitake Mushrooms from Kitchen Pride Mushrooms
Scallions from Bernhardt Farms
In a seasoned cast iron or nonstick pan, heat one tablespoon olive oil, and 1 teaspoon of toasted sesame oil over medium heat until shimmering. Being careful not to crowd pan, cook each vegetable, individually, until lightly browned on edges and tender-crisp. (See note, below, for scallions) Add oil as needed, if pan dries out completely, in same proportion of 1 tablespoon olive oil to 1 teaspoon toasted sesame oil. Reserve each vegetable combined in a pan as they are cooked through.
Clarify emptied pan by adding a tablespoon of vinegar (we used Texas Hill Country Olive Co Mandarin Balsamic Vinegar) and bringing to a simmer, scraping any browned bits into bubbling vinegar. Toss reserved vegetables in pan with vinegar, warming through. Season well with favorite salts, herbs, and/or spices  like a new favorite, Bouldin Food Forest’s Thai Basil Herb Salt.
Note: Scallions and greens if using, can be tossed in a pan with a vegetable that’s just becoming limp with edges beginning to brown. Toss until limp and remove.

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