Cool weather has been great for keeping veggies looking good in this last half of summer. This week we present you with a beautiful array of classic vegetables to entice your eyes and mouths.
Basil (Genovese, lemon or holy)
Summer Squash (Patty pan, yellow crookneck or zucchini)
Various Slicing Tomatoes (Mostly heirloom)
I have two quick and easy recipes to share with you. First, cabbage. If you are anything like me, the cabbage is building up a little bit in the fridge. Use several small heads or one large one in this recipe. Cut cabbage into ribbons and place in a glass or ceramic baking pan. Add chopped garlic (or onions), salt and pepper, a quarter cup each olive oil and water. Cover with foil and bake in a 350 degree oven for an hour or until tender. I love this recipe because you can start it early and do something entirely different for an hour or more while dinner cooks. Serve with almond or green pea rice.
Ok, next the squash. Heat olive oil in pan. Be generous, it’s good for you. Slice squash and leave to brown on the first side. Add chopped garlic and flip squash. Salt and pepper or soy sauce to taste. Let get nice and toasty and eat with toast. Or rice or noodles…