I went to a potluck Thursday night hosted by Rip Esselstyn, the author of the Engine 2 Diet.
There were about 75 people there and almost that many delicious potluck dishes. I was nervous about going to the event because I knew that other culinary school students/graduates would be there and I wasn’t sure what to cook.
I had the idea of cooking asparagus, but when I looked it over at the store, it didn’t seem as fresh and vibrant as I wanted. I wanted something fresh and local so that the food would have it’s optimal flavor. I decided on summer squash grown here in Central Texas. Here are the results.
I cooked the squash in slivers with lots of fresh, sliced garlic and a tablespoon of herbes de Provence, which is a blend of rosemary, thyme, and other dried herbs.
I also hit the farmer’s market today and picked up
- Something called “breakfast radishes”
- Swiss chard
What to do with the okra?