Farm to Fork Veggie Dish

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Fennel, carrots, snap peas, cauliflower, broccoli, turnips, kohlrabi and beets have all made recent appearances at The Red Door Restaurant and Wine Bar. Executive Chef Karrie Hills is using the abundance of fresh produce in a Farm to Fork Veggie Dish. “Come summer, you can switch out this dish to show off an array of eggplant, squash, peppers or beans,” she says. “No matter the season, this is the perfect way to get your vegetables.” 

Farm to Fork Veggie Dish
Serves 4

1 t. olive oil
2 t. chopped garlic
1 t. chopped shallots
3 c. oven-roasted seasonal garden vegetables, cut into 3-inch pieces
1/3 c. chimichurri sauce (recipe follows)
3 oz. goat cheese
1 oz. toasted pistachios, roughly chopped
Salt to taste

Heat oil in a large sauté pan. Add garlic and shallots and sauté for 30 seconds. Add roasted vegetables and sauté for 3 minutes or until they are hot. Toss in chimichurri sauce until warm, then remove from heat. Add cheese and nuts.

Chimichurri sauce
1 bunch Italian parsley
1 bunch mint
1 bunch cilantro
2 garlic cloves
2 c. olive oil
1 t. red chili flakes
1/3 c. red wine vinegar
1 t. capers
Salt and pepper to taste

Put all ingredients except salt and pepper in a blender and pulse for several seconds. Add salt and pepper to taste. Chimichurri can be used for any variety of meats or vegetables. It keeps in the refrigerator up to 2 days.

Executive Chef Karrie Hills
The Red Door Restaurant and Wine Bar
741 W. Washington St.
San Diego, CA 92105

Categories: Food & Drink