SEATTLE — Is your refrigerator full of end-of-summer vegetables that are starting to turn? Seattle chef Tom Douglas shows you how to turn them into a magnificent meal. He joined us from the Hot Stove Society Kitchen.
Clean-Out-Your-Fridge Vegetable Sautee (Serves 2)
Ingredients:
- 1 oz Guanciale (we love Smoking Goose which we found at Town and Country)
- 1/3 C Broccoli florets
- 1/3 C Cauliflower florets
- 1/3 C Red Bell Pepper
- 1/3 C Fennel
- 1/3 C Red Onion
- 1/3 C cubed Eggplant
- Handful of sliced cherry tomatoes
- 3 cloves Garlic, roughly chopped
- Mint
- Sage
- Garlic Chives
- Parsley
- Rosemary
- Protein of your choice – we did salmon kebabs with Rub with Love Veggie Rub
Instructions:
- Heat cast iron pan over medium-high heat with a dash of olive oil
- Slice guanciale into small cubes and add to the pan. Allow to render for a minute or two. Slice veggies into florets and cubes and add to the pan (don’t add tomatoes or garlic just yet). Allow to brown and char while stirring occasionally. Add olive oil as needed – it will drink it up!
- Tip: don’t overcrowd your pan – it will make your veggies steam instead of brown.
- Cook protein of your choosing in a separate pan – we did Bristol Bay sockeye salmon skewers.
- Once veggies are charred and soft, turn off the heat and stir in tomatoes, garlic, and herbs. Allow the residual heat from the pan to warm them through.
- Transfer to a platter and squeeze half a lemon over top. Add your protein on top and serve!
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