Here's some inspiration for a summer dinner featuring local ingredients. In fact, oil, vinegar, and flour are possibly the only items in this dish that are not local.
Veggie Mishmash with Marjoram Pesto
In a cast iron skillet, heat oil and briefly saute minced garlic with fresh green onions (white and green parts).
Then add thinly sliced kohlrabi and summer squash, letting them brown on the bottom of the pan, stirring occasionally.
Turn off heat and cover the pan.
Marjoram Pesto
In a food processor, chop and mix marjoram, garlic scapes, parsley, grated cheese, and olive oil, in proportions that suit your tastes.
Poached Eggs
Fill a pan part way with water and heat until just barely simmering. Add a couple tablespoons of vinegar. Crack an egg into an unbreakable cup and then slip it into the water. After 3 or 4 minutes, use a slotted spoon to remove the egg.
Garden Salad
Toss frisee (curly endive), mache, green beans, cucumber slices, and tomatoes in olive oil and vinegar.
To serve, mix the pesto with the mishmash, place a poached egg on top, serve the salad on the side with a slice of Ithaca Bakery challah slathered with butter. Yum!
This might sound more complicated than it actually is. I made a ton of mishmash one night and then reinvented it this way as leftovers. I made the pesto weeks ago and took it out of the freezer for this recipe.
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