A Plateful of All the Things

This dish has all of your favorite spring vegetable on one plate
By / Photography By Dorothy Hall | March 01, 2016

Ingredients

  • a delicious fat (bacon grease, olive oil, butter, etc.)
  • various vegetables. grouped according to cooking time (for example, potatoes and winter squash; carrots and celery; summer squash and okra; leafy greens and delicate herbs).
  • plenty of salt
  • a dash of acidity (lemon juice or vinegar)
  • aromatics and tasty garnishes (garlic, dill or tarragon; dijon or whole grain mustard; punchy pickles such as okra or dilly beans; toasted sesame seeds)

Preparation

1. Heat a cast iron pan over medium heat.

2. Begin with the longest-cooking vegetables first, sautéing them with a liberal amount of oil or other chosen fat.

3. Sprinkle with salt, and continue to cook until vegetables are beginning to lose their raw snap. Continue to add vegetables along with additional salt, finishing with the most tender greens.

4. Add a drizzle of lemon juice vinegar, and stir to coat the vegetables.

5. When all of the vegetables are cooked to your liking, remove from the heat, and garnish with pretty herbs, a scattering of seeds, or some sliced pickles.

Ingredients

  • a delicious fat (bacon grease, olive oil, butter, etc.)
  • various vegetables. grouped according to cooking time (for example, potatoes and winter squash; carrots and celery; summer squash and okra; leafy greens and delicate herbs).
  • plenty of salt
  • a dash of acidity (lemon juice or vinegar)
  • aromatics and tasty garnishes (garlic, dill or tarragon; dijon or whole grain mustard; punchy pickles such as okra or dilly beans; toasted sesame seeds)
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