Devilishly Simple Seasonal Veggies

20160117_171705It’s that time of year. All the vendors at the farmers market have the same limited assortment of produce. Tonight I explored the simple flavors of seasonal veggies (plus one or two not so seasonal items) and a local table wine.


  • 1-2 eggs per person
  • 1 tsp mayo per 2 eggs
  • 1 small butternut squash
  • 4 baby fennel bulbs with greens removed
  • 2 small onions halved
  • 1 bunch tender baby carrots
  • 1 small head cauliflower
  • 1/4 lb baby red Russian kale
  • 1/2 bunch parsley
  • fennel greens
  • 1 shallot
  • 4 fresh lemons
  • olive oil
  • 2 cloves garlic
  • 4 fresh bay leaves
  • salt, pepper, Braggs seasoning, crushed hot pepper, powdered ginger, onion powder, sumac, bishop’s weed to taste
  • 1 T sugar
  • 4 T butter
  • 1 pickled okra or cornichon
  • 1 cucumber (not currently in season but obtained easily at the grocery store)


Hard boil the eggs and set them aside.

Wash other ingredients.

Peel, seed and cube the butternut squash. Remove the ends of the carrots. Remove the fennel greens from the bulbs. Peel and half the onions. Quarter the cauliflower.

Boil water in a double steamer pot. Lightly steam the cubed butternut squash with the bay leaves for 3-5 minutes. Set the cubed squash aside in a mixing bowl.

Steam carrots, fennel, onion and cauliflower for 3-5 minutes and set them aside.

Toss the squash cubes with sugar, salt, hot pepper flakes, powdered ginger and onion powder to taste. Drizzle with 1-2 T olive oil and toss. Saute in a medium hot to hot pan until tender.

Place all other steamed veggies and bay leaves in a roasting dish with two garlic bulbs and butter. Sprinkle generously with salt, pepper, Braggs seasoning and bishop’s weed. Drizzle with olive oil. Squeeze juice of two lemons over the veggies. Roast at 425 degrees for 20 minutes.

Chop fine the baby kale, fennel greens and parsley. Dice fine the shallot and quarter and chop the cucumber. Toss together and season with salt, pepper and sumac to taste. Finish with juice of 2 fresh lemons and 1 T olive oil.

Peel and half the eggs. remove the yolks. Cream yolks with mayo, salt, pepper and onion powder. Mince pickled okra or cornichon. Fold into creamed yolk. Fill egg white centers with yolk mixture.

Plate and serve with a lite and bright white wine like a sauv-blanc by Cerruti Cellars.




Add a comment