More recipes from top local chefs.
This simple summer veg sauté comes from Rosebud (669 Queen W, at Bathurst, 416-703-8810) and the Citizen’s (730 Queen E, at Broadview, 416-465-0100) owner/chef Rodney Bowers.
“I serve this with naturally raised Rowe Farms Tamworth pig from just outside of Peterborough garnished with peach chutney,” says Bowers.
Citizen’s Sufferin’ Summer Succotash
Ingredients:
1 red pepper
1 orange pepper
1 medium zucchini
1 medium red onion
1 cup green beans
2 cups fresh corn, removed from cob
1 red onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
10 cherry tomatoes, halved
3 tbsp fresh herbs, equal amounts torn basil, chopped parsley and chives
Directions:
Cut peppers, zucchini, and beans into ½-inch pieces. Heat oil in a heavy or cast-iron skillet over medium heat. Add onions and cook until slightly soft, about 5 minutes, stirring occasionally. Add garlic, and sauté for another 2 minutes.
Add peppers, corn and beans and cook another 4 to 5 minutes until soft. Add butter and stir through. Add tomatoes, salt and pepper to taste, and finish with fresh herbs. Serves two as a main course, four as a side.
See more recipes here, and check out Negroni’s Buffalo Gal Ricotta.
