Photography by Jody Horton
Photography by Lucinda Hutson
Photography by Lucinda Hutson
Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
This is the traditional version of the vegetable medley. It’s a perfect use for the overabundant summer garden produce sliced and frozen in plastic bags. The texture lost to freezing is just the ticket for the silky stew. Freeze tomatoes whole; no packaging needed!
This is a twist on the traditional summer-vegetable stew from Provence. The result is a lighter version, perfect for showcasing garden produce.
Marcia Ball is a four-time Grammy-nominated pianist, vocalist and songwriter who captures the soul of Louisiana, Texas, R & B and honky-tonk with her loveably gritty style. She’s the winner of eight Blues Music Awards. Find out more at marciaball.com.
CINDY CASHDOLLAR is a steel guitar and Dobro artist and five-time Grammy winner as part of Asleep at the Wheel. She also plays solo and with legendary contemporary artists. Find out more at cindycashdollar.com.
Courtesy of Amy Crowell
Lamb’s-quarter, or wild spinach, is very common and can easily be found in most seasons. The leaves retain their nutty, sweet flavor even when the plant is very large and going to seed. Collect at least one heaping cup of leaves per guest, as the leaves will cook down.
This is one of my favorite side dishes, borrowed from Catalonia, where it’s often served in tapas bars. I especially like to serve it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach is totally wilted.
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