Simple Cooking from the Farms from Chef Stephen Landon
Roasted Chicken Vegetable Ragout and Braised Greens
Roasted Chicken
olive oil
salt and pepper
place in preheated 350 oven for 45mins to a hour and skin is nice and crisp.
YIELDS 3 to 4 people depends on size of chicken
Vegetable Ragout
4 tbsp olive oil
2 med diced sweet onion
2 tbsp minced garlic
2qt diced tomato
1qt diced squash
basil
salt and pepper
YIELDS 2QTS
in a heavy duty pan saute your sweet onion in olive oil until golden brown. Add garlic and cook on medium heat for about 2 minutes stirring every half minute. Do not burn garlic it will leave a bitter flavor. Add tomato and bring to simmer place in 325 oven for 1 hour. Squash can be added and baked for 15 minutes remove for oven and let cool add torn basil, salt and pepper
optional:
corn
eggplant
with the amount of September vegetables at your farmers market you can make this ragout with an unbelievable amount of combinations
