During the summer, I try to eat at least 90% local when I’m cooking for myself. There’s no excuse not to with so many wonderful farmer’s markets around (and what I can grow myself!)! With limited time, I often put things together randomly, but I thought this particular dish turned out well! It’s simple, but wholesome.
-red skin potatoes (I used the little ones that had probably been sold to me in a pint carton)
-2 green onions
-1/2 sweet pepper
-fresh picked rosemary
-tablespoon or so of butter
-farmer’s market veggie cheese to top!
1. Slice the potatoes and carrots and steam for ~10 minutes.
2. Meanwhile, go out to your garden (or fridge) and gather 2 green onions. Dice that (including some of the green leafy top) and the sweet pepper. My pepper was green- and yellow-colored.
3. Take the big tablespoon of butter and heat with some rosemary (I guess maybe a heaping Tbs.? Whatever you fancy!). I did this in the pot at left to make step 4 easier. Add the onion and pepper and saute for ~3 minutes.
4. At this point, you can add the the potatoes and carrots. Mix well.
5. I love my farmer’s market cheese, so I grated some of that on top, but it’s not necessary!
6. Yum it up.
This was all that I ate for dinner that night, so this served one for me, but it could easily be for two if you had another little something to go with it.