QOTD 9/18/2012: What Would You Make?

[LucyLu]

You have a garden full of delicious, late summer treats. Tomatoes, zucchini, onions, eggplants, peppers, basil, thyme, other herbs, maybe some summer squash, and anything else you have ever seen in a home garden. What do you make using your harvest?

[beenie]

A giant chopped salad.

Seriously though, some of it would be canned so I could continue to enjoy the bounty through the fall and winter.

Zukes and summer squash would be chunked and sauteed with seasonings of choice - either garlic/lemon/Fox Point or garlic/sesame oil.

Some zukes would go toward making fried/oven-baked zucchini sticks (there is a place I love to go, specifically because they have fried zucchini).

Peppers would be stuffed or eaten raw. Beets = borscht, I love to roast cauliflower, carrots would likely end up as Vichy or in a cake. I love spinach - raw in a salad, lightly sauteed, chopped and creamed, add to soups, green smoothies, in phyllo with some feta. My favorite way to eat broccoli is lightly steamed with a squirt of lemon, maybe some freshly grated Parm - my other half prefers his to not be so plain, so maybe an occasional cheese sauce.

ETA: tomatoes! How could I forget my favorite food?! Caprese, panzanella, pico de gallo, pasta... yum!

[chefshawn]

Ratatouille, maybe even the fancy version from the movie!

[tj]

Ratatouille, maybe even the fancy version from the movie!

Amen! Hallelujah!

[chefshawn]

Dang, beenie, you and I could get along well in the kitchen!

It'd take a mighty big kitchen to handle us, and God help the cleanup crew, but still!

Tell me more of this Fox Point, and vichy with carrots?

[nolafoodie]

Pretty much what everyone else said.

Plus those stuffed vegetables. Gotta stuff the vegetables.

And then I would take all the leftover vegetables (an eggplant here, a zucchini there, couple tomatoes, etc.) and chop them up into a big stew flavored with some of those fresh herbs.

[Cheez-Wiz]

Tell me more of this Fox Point

Fox Point is a seasoning blend made from shallots, scallions, garlic, and chives. It's wonderful!

Penzeys Fox Point Seasoning

[thatchairlady]

I make a layered casserole with THIN sliced tomatoes, onions, peppers, zukes... whatever fresh veggies I have and like. Between layers of veggies goes shredded cheese (your choice) and home-made, very buttery/garlicky croutons or thin bread rounds (like from hunka left-over bagette). A drizzle of melted butter or nice olive oil and topped with more shredded cheese. Into oven till bubbling. Since nothing in the dish that can't be eaten raw or NEEDS to be cooked (like eggs), I usually have veggies with some bite left to them. The juices from veggies soak into the bread/croutons. One of those thinks that just might be even better the next day... even at room temp. If I make it in the dead of summer, will cook in a container that I can put on the grill... on one side, while I use other for whatever else I'm preparing.

[fbx22]

Ratatouille, maybe even the fancy version from the movie!

Amen! Hallelujah!

my first thought too was Ratatouille

[Slamdunkpro]

Venison roast, hasenpfeffer and squirrel stew with vine and chewed leaf garnish (darn varmits )

[Butterbean]

Salad, salsa, pesto, corn on the cob w/roasted red pepper butter, the list goes on and on...

[new cook]

Either ratatouille or along the lines of what thatchairlady suggested, a layered casserole. Except my layers would be dotted with chèvre cheese. It's super flavorful if the veggies are roasted before layering and baking, but it's still delicious if they're not.

Venison roast, hasenpfeffer and squirrel stew with vine and chewed leaf garnish (darn varmits )

I hear you. Once again, the squirrels got all my peaches and avocados before I had a chance to harvest any of them.

[chefshawn]

Tell me more of this Fox Point

Fox Point is a seasoning blend made from shallots, scallions, garlic, and chives. It's wonderful!

Penzeys Fox Point Seasoning

Oh yeah! Now I remember it from the catalog!

[Steve G]

(picture via camera phone)

Roasted vegetable ratatouille with shirataki noodles. This version
contains green, red, and orange peppers, eggplant, zucchini, yellow
squash and tomato (cherry and Roma).

A co-worker has a small garden (~2 acres) and has been providing
fantastic cucumbers, zucchini, and yellow squash for the last two
month. I've made Roasted vegetables/ratatouille 4 of the last 6 weeks.

Venison roast, hasenpfeffer and squirrel stew with vine and chewed leaf garnish (darn varmits )

I hear you. Once again, the squirrels got all my peaches and avocados before I had a chance to harvest any of them.

The neighborhood Deer have completely enjoyed my daughter's garden
as well. The only thing they missed was the pumpkin at the end of the
vine that went over the retaining wall.

[gypsy]

Ratatouille