Knowledge and awareness of the changing of the seasons was paramount to early agricultural people since their survival depended on successful crops and seasonal animal migration patterns.The summer solstice marks the longest day of the year and the winter solstice marks the shortest.Our modern supermarkets and the ability to import food from across the globe makes it possible for me to invent a recipe containing a mixture of vegetables normally grown in opposite seasons of the year, with the brussels sprouts harvested in winter and tomatoes and peppers ripening during the heat of the summer. I came up this recipe trying to envision a simple combination of flavors, textures, and colors that would include brussel sprouts. This was delicious served with a simple whole seasoned trout en papillote. Also note the beautiful watermelon radish slices from my Dad's garden!
Solstice Vegetables
12-15 large brussel sprouts
3-4 vine-ripe tomatoes
3 garlic cloves
1/2 yellow bell pepper
olive oil
butter
parmigiano reggiano
Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths.
Solstice Vegetables
12-15 large brussel sprouts
3-4 vine-ripe tomatoes
3 garlic cloves
1/2 yellow bell pepper
olive oil
butter
parmigiano reggiano
Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths.
Heat about 1T of butter and about 2T of olive oil in a large cast iron skillet until the butter is melted. Add the sliced garlic and sautee over medium heat until just beginning to cook. Add the brussel sprouts and peppers, gently toss them in oil to coat, and sautee over medium/high heat until they begin to turn bright green. Add the tomatoes and continue heating the vegetable mixture until the tomatoes are warmed through and a few of the sprout leaf edges just begin to brown. Remove the vegetables from the heat and transfer to a serving bowl. Sprinkle the vegetables with grated parmigiano reggiano.
Serve along-side whole wheat fusilli.
As a LEFT-OVER ... mix the vegetables and pasta together and save it for lunch or make a new meal by adding sliced grilled chicken breast to the solstice vegetable pasta. Brighten the flavors with grated lemon zest.
