1T olive oil
1/4 c red onion, chopped coarsely
1 stalk celer, minced
Kernels from 2 ears of corn, cut from the cob
1 eggplant, grilled and chopped into 1/2 ” pieces
2t jalapeno, very finely minced indeed
1/2 medium zucchini, chopped into 1/2 ” pieces
3T mixed fresh herbs (you could use one or many; I used marjoram, oregano, rosemary, parsley and tarragon)
In a very large skillet, heat oil and add onion. Saute for several minutes until wilted. Add everything else but the herbs and, stirring frequently, cook for about 10 or 12 minutes until vegetables are softened, but still holding their shape. Garnish with any fresh herbs and serve hot, warm, at room temp or cold the next day.
Dessert? Oh, it’s Colorado peach time!
This was Friday and Saturday night dessert. David Lebovitz’ Vanilla Frozen Yogurt and Colorado Peaches.
Two-Dog Kitchen and/or Around the Hood
I’ve started a new interim job at The Church at Woodmoor, a non-denominational church up in Monument, Colorado. I’m directing the choir through Advent. Come visit! Worship is 10am.
Skippy’s here this weekend.
Skippy trying to get into the Pinot glass cabinet