After last post’s summer-in-a-bowl, I was immediately ready for round two.
When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”
In the August, the garden is good, and my fork is gettin’ it.
Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.
To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.
That’s the beauty of ratatouille.
For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.
The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.
Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.