Ratatouille the summer classic from the south of France is a rich vegetable stew made with seasonal produce. In most versions you will see eggplant, tomatoes, zucchini, bell pepper, onion, garlic fresh herbs etc. …
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I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year’s garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.
I always preach about improving your culinary inventory, that is the recipes and techniques you have in your quiver at the ready. As a seasonal cook, you need to have a diverse amount of these skills to use up and more importantly, enjoy your homegrown or locally purchased bounty.
We are enow growing more foods then ever and getting to be much better gardens and small farmers as these year I take on some row crops as well. OF course with over 25 years of professional cooking experience finding methods and recipe to cook with freshly harvested or purchased foods is not a challenge for us but I know that others struggle which is why I think today’s podcast episode might help.
****As always, consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!*****
Chef Keith Snow
Seasonal Cooking Made Easy!
This zucchini recipe is easy to make and has bacon, cheese and roasted red peppers. Stuffed zucchini recipes are helpful to have when summer gardens are full of this wonderful vegetable….
Created By: Chef Keith Snow
- 2 sliced whole bell peppers
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 summer squash, sliced
- ¾ cups olive oil
- 2 tablespoons harvest eating house seasoning
- 1 handful fresh mozzarella cheese, sliced
- 3 pieces portobello mushroom
- Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
- Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
- Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.
This simple dish is a great way to use up abundant summertime vegetables. This detailed video, hosted by Chef Keith Snow, demonstrates how-to make this great summertime dish of bell peppers, zucchini and eggplant….
Easy recipe to use summer squash with any white fish such as mahi-mahi, bass, flounder, halibut etc. Creates a terrific and simple dish and can be used with just about any fresh white fish….
Created by: Chef Keith Snow
Chef Keith Snow creates a vegetarian sandwich with roasted zucchini, squash, red peppers and fresh mozzarella. See video for grilling instructions.
1-3 slices grilled eggplant
good extra virgin olive oil for drizzling
1-2 slices grilled zucchini
1-2 slices grilled bell pepper
2 slices grilled red onion
1 grilled portobello mushroom cap
2 slices fresh mozzarella cheese
2 slices good whole grain bread
1-On good whole grain bread or foccacia, layer the vegetables and the cheese, season each layer with salt and pepper to taste.
2-Add basil ribbons and drizzle with olive oil.
3-Slice sandwich and serve with a side salad and glass of crisp white wine.
Chef’s Note: To grill vegetables; slice vegetables into thin slices roughly 1/4 inch thick, leave skins on. Brush with olive oil and season with your favorite dry seasonings or just salt and pepper. Grill over hardwood charcoal until good grill marks appear. Only flip once.
Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
Looking for zucchini recipes kids love? This baked zucchini gratin recipe is a great way for children to include vegetables into their diets….
Created By: Chef Keith Snow
Ever asked, “How can I prepare a healthy zucchini dish for may family get together”? This delicious appetizer recipe will inspire you to create savory zucchini pancakes that are a crowd pleaser.
3 cups Zucchini, shredded
1/2 cup White onions, chopped
4 each Whole farm fresh egg, beaten
1/2 cup Unbleached flour
2 cups Organic whole milk
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 teaspoon Fresh basil, chopped
1/2 cup Reggiano Parmesan grated
1/2 cup Sun-dried tomatoes, packed in oil chopped
1. In a large mixing bowl whisk together; flour, salt, baking powder, Parmesan cheese, and black pepper.
2. In a separate bowl mix the eggs, onions, milk, basil, tomatoes and the shredded zucchini.
3. Mix together the dry and the wet ingredients. Making sure not to over mix. Then rest the batter for ten minutes .This cake will get dried out if it is mixed too much.
4. Fry a small amount and taste. Then you can adjust the seasoning with salt or pepper.
5. Plate and serve with our homemade tomato sauce.
Created by: Chef Keith Snow
Active Time: 2 minutes
Total Time: 2 minutes
Learn how to deal with those huge zucchini from your garden. Don’t throw them out! This quick tip tutorial video shows you how to properly use large zucchini.
1 large zucchini
1-Cut zucchini into pieces but only use the very outside green part.
Chef’s Notes: This is great tip for using these over-sized yucky zucchini we sometimes get.