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Pumpkin Cheesecake

Rainbow Garden Vegetable Medley

Ingredients

  • 2–3 medium tomatoes, chopped
  • 1 sweet onion, sliced or diced
  • 1–2 cups fresh green beans, trimmed
  • 1–2 cups Savoy cabbage, thinly sliced
  • 1–2 ears fresh corn, kernels cut from the cob
  • 1–2 tbsp olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Optional

  • Garlic
  • Fresh basil, parsley, or chives
  • A splash of lemon juice or vinegar
  • Red pepper flakes
  • A little leftover cooking fat from the pork

Method

  1. Start the onion. Heat the oil or butter in a large skillet over medium-high heat. Add the sweet onion and cook for 3–4 minutes, until it begins to soften.
  2. Add the green beans. Add the beans with a pinch of salt. Cook for about 4–5 minutes, stirring occasionally. You want them tender but still bright and a little crisp.
  3. Add the cabbage and corn. Stir in the Savoy cabbage and corn. Cook another 3–4 minutes, just until the cabbage softens and the corn becomes sweet and hot.
  4. Add the tomatoes last. Fold in the chopped tomatoes and cook for 1–2 minutes. Don't cook them down completely—the idea is to keep some fresh tomato character.
  5. Season. Add salt and pepper to taste. Finish with herbs and, if you like, a small splash of lemon juice or vinegar.

The principle

The nice thing about this dish is that the garden determines the recipe. The tomatoes bring acidity and sweetness, the corn adds sweetness, the beans provide texture, the cabbage gives body, and the onion ties everything together.