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Beyond Ratatouille: Some Creative Twists on the Summer Classic

Last Updated September 07, 2016
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The seasonal abundance of vegetables inspires and rewards creativity. Enjoy our ratatouille recipes!

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

Embrace the aromatic flavors of India with this delectable recipe for samosas from the Woodstock Farmers' Market.
Embrace the aromatic flavors of India with this delectable recipe for samosas from the Woodstock Farmers' Market culinary director Brandon Little.

Early Fall Ratatouille

Embrace the beautiful bounty of Vermont's homegrown vegetables, cheeses and butters in this delicious seasonal early fall recipe for ratatouille.
Embrace the beautiful bounty of Vermont's homegrown vegetables, cheeses and butters in this delicious seasonal early fall recipe for ratatouille.
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