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SAVAGE SKILLET DINNER WITH TARA

by Tara Davis

It’s that time of year! The time when so many beautiful vegetables are available but a lot of people aren’t quite sure what to do with them, or feel they can’t afford the time and effort to deal with them.

I’m here to help! Today, I come to you inspired by your friends and mine, our local produce farmers.

Even if you aren’t a regular at your farmers’ market, (although, ahem, you should be) local and national grocery stores will also have some seasonal items readily available.

From root vegetables and annual herbs to leafy greens and fall fruit, let’s focus on ways to incorporate the season into your recipe repertoire.

Below I include ingredients, techniques and seasonings to shake up your vegetable game, whether produce is the star of the show or a great accompaniment for your preferred animal based proteins. Here’s to farmers everywhere for making recipes like these possible.

The Recipes – (all serve approximately 4 people):

Cajun Butternut squash: peel, deseed and large dice 1 large butternut squash (you can do this ahead of time and refrigerate until ready to cook if desired).  Place on a baking sheet and toss with 1/4 cup olive oil and 1.5 tbsp cajun seasoning (I like Bay St Louis local Cajun Moon). Bake at 350 degrees 30-40 minutes, or until tender.

Rosemary potatoes: large dice 6-10 small red potatoes (or any potato you like). Toss with 2 tbsp each vegetable oil and coarsely chopped fresh rosemary, salt and pepper to taste. Place on a baking tray, along with a small handful of whole garlic cloves. Bake at 350 degrees 20-30 minutes, or until golden and tender. Mash cooked garlic cloves and toss with potatoes to serve.

Cabbage steak: stem and slice 1 head of cabbage into 1/2 inch thick slabs. Generously salt and pepper both sides of each slice. Heat 2 tbsp oil in a skillet on medium high. Brown each slice on both sides, 3-4 minutes per side. Serve warm.

Plum sauce: large dice 10-12 plums. Place in a pot with 1/4 cup each water and sugar, 1 tsp each vanilla and cloves, and the juice of 1 orange. Cook over medium heat until thickened. Serve warm over pork, fowl, ice cream, or coffee cake.

Please do not hesitate to contact me should you have questions or comments at (228)224-6781 or editor@thegazebogazette.com. Thank you for reading!

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