SUMMER VEGETABLE RAGOUT
When looking for some fresh ways to prepare your everyday meals, Men’s Health magazine has the following tips:
* Master The Market- Shopping at local farmer’s markets as opposed to supermarkets. Find one near you at (www.ams.usda.gov/farmersmarkets)
* Make Friends- Building relationships with local butchers or fishmongers, can score you his best stuff.
* Stock Your Pantry- Keep extra-virgin olive oil, sea salt and fresh herbs in your kitchen at all times
Summer Vegetable Ragout
Ingredients
• Asparagus, snap peas, green beans fava beans, wax beans, peas, Bok choy, Swiss chard (leaves and stems cooked separately), celery
• Shallots, leeks (white parts only), zucchini, yellow squash, pattypan
• Squash and carrots.
• ½ cup unsalted butter
• 2 oz prosciutto (optional), cut into 4 pieces
• 1-2 Tbsp chopped mixed fresh herbs (such as tarragon, chervil thyme
• Parsley and chives)
• Kosher salt and freshly ground black pepper
• 4 cherry tomatoes, halved
• 2 radishes, thinly sliced
• ¼ cup vegetable sprouts (such as broccoli, radish, or alfalfa)
Directions
1. Clean, trim and cut vegetables into bite-sized pieces
2. Cook each vegetable separately in boiling, salted water until tender. Then refresh in cold water and drain. Combine them in a bowl.
3. Boil half an inch of water in a medium pan. Reduce heat to medium low and whisk in the butter a little a time. Mix in the prosciutto and the cooked vegetables, coating with butter. Add the herbs, salt and pepper, cherry tomatoes and radishes, and simmer until the vegetables are just heated through. Divide among four bowls.
Recipe & photo courtesy of Mens Health magazine
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