Beyond Ratatouille: Some Creative Twists on the Summer Classic
Early fall is upon us, and the seasonal abundance of vegetables inspires and rewards creativity. Just when we think we actually can have too much of a good thing, two Vermont chefs come to the rescue with some fresh approaches to help us manage that mountain of bounty from our fields.
Early fall is upon us, and the seasonal abundance of vegetables inspires and rewards creativity. Farmers’ markets, CSA shares and roadside stands offer a panoply of produce in a profusion of colors. Fortunately, these versatile veggies play well with a wide range of herbs and spices so adventuresome cooks can set their sights beyond the Mediterranean. Just when we think we actually can have too much of a good thing, two Vermont chefs come to the rescue with some fresh approaches to help us manage that mountain of bounty from our fields.
Brandon Little, culinary director and prepared foods leader at the renowned Woodstock Farmers’ Market, infuses his veggies with an Asian kick and envelops them in puff pastry. Twenty minutes in the oven and you’ll have a batch of samosas! Chef/owner Matthew Birong of 3 Squares Café in Vergennes pulls together a brilliant rainbow of colors and textures for his shimmering summer offering that invokes France.
So load up your market basket and add some international flair, no airport lines required!
Veggie Samosas
Early Fall Ratatouille
