Farmer’s Market Vegetable Ragout
Ragout, which means “stew” is usually more of a winter dish – however, I’ve found it’s a delicious way to use up vegetables and fresh herbs (even if they are bruised or starting to wilt!) from the market or your CSA. This recipe is just a guide, so feel free to experiment. It lasts in the fridge for several days and will actually taste better the longer it sits. Throw in some white beans or chickpeas for protein and you have a complete meal.
1 tablespoon olive oil
4 cloves garlic, peeled and minced
1 yellow onion, diced
2 carrots, diced
1 medium eggplant, diced
1 zucchini, diced
1 yellow squash, diced
6-8 medium beefsteak tomatoes – ones that are bruised will work well (or one 28 oz can, whole peeled tomatoes)
1 bunch kale, chopped
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh thyme
Salt and pepper to taste
Extra basil for garnish
Sauté onion in oil over medium heat for 10-15 minutes, until translucent. Sprinkle in garlic and cook for 3-4 minutes. Add carrots, eggplant, zucchini, and squash and sauté for about 10 minutes.
Add fresh or canned tomatoes and half of the fresh herbs and cook, stirring occasionally, for around 30-40 minutes until vegetables are tender and tomatoes have broken down. Toss in kale and cook for for 4-5 minutes until kale is bright green and wilted.
Pull off heat and allow to cool for about 5 minutes. Stir in second half of fresh herbs and mix well. Add salt and pepper to taste. Pour ragout over pasta, couscous, or quinoa and garnish with extra basil.
Preparation time: 1 1/2 hours (but mostly inactive cooking time)
Recipe by Julie Negrin