Everyday Gourmet with Les

Today as we were walking in from weeding sweet corn and contemplating
lunch, Les said, "Sometimes I feel guilty for eating this well!"
These days at lunch we have been doing variants on skillet-cooking
fresh vegetables in the garden -- the same veggies that have been
coming in the CSA boxes! I am the souz chef, chopping beets, cooking
greens, potatoes, onions, or summer squash, and Les handles the heat, timing, and seasoning.
This summer skillet is built in layers -- just a look
at your vegetables to decide which will take the longest to cook, and
then begin with about half an inch of water in the skillet. Usually
the potatoes come first, then when they are on the way to tender, the
onions, followed by the summer squash, with all the tenderest green
things on the very top, oh-so-briefly -- it was green onions and a
chard/spinach mix today. Salt, black pepper, parsley flakes, and
little pinches of cayenne to taste. As Julia Childs said, "You don't
have to cook fancy or complicated masterpieces...just good food from
fresh ingredients."


~Maggie