May’s Farmer’s Market Food Demo took place at the Top of The World Farmer’s Market on Thursday (10:30 am). You can find the ingredients from the local farmers there.
5 tablespoons olive oil
1/4 teaspoon fennel seeds
4 garlic cloves sliced
1 sprig fresh oregano chopped
3 to 4 fresh sprigs thyme
1 cup onion diced
1 cup red bell pepper diced
2 cups medium eggplant peeled and diced
1 cup zucchini, scrubbed, quartered and diced
1 cup yellow squash diced
1 cup ripe tomatoes diced
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
In a large skillet over medium to high heat add the olive oil and cook the garlic and spices for 15 to 20 seconds, then add the peppers and onions cook for about a minute and a half. Add the eggplant and sauté for two minutes, then add the squashes. Keep stirring and moving what is in the pan. When the eggplant and squash start to sizzle and get a little golden brown color, stir in the tomatoes and bring to a simmer. Season with salt and pepper, fold in fresh basil and serve.
Braised medallions of chicken
3 teaspoons olive oil
2- 4oz chicken breast cut into large chunks
2 cloves garlic sliced
5 to 6 diced vine ripe plum tomatoes
1/2 cup sliced fresh basil
In a medium hot sauce pot add olive oil and chicken and stir. Then cover with a lid to let the chicken braise and release its’ liquid for about 2 to 3 minutes. Add the garlic and top with the tomatoes, then place the lid back on for a couple minutes remove and let the tomatoes turn into sauce. When complete, add the fresh basil and adjust the seasoning and serve on the ratatouille.