Tomatoes and squash never fail to reach maturity. You can spray them with acid, beat them with sticks and burn them; they love it.

For some time, I actually could afford going to the Farmer's Market [gasps]and was on a big late summer / fall vegetables kick.

There was an article full of heart-warming pictures of Chef Ramsey cooking with his daughter (aw man I'm so jealous of that little sweetheart! I mean, g'damn Ramsey's her dad!!) and there was a recipe for..

Sauteed Zucchini, Cherry Tomatoes, Olives, and Basil



six servings
2 tbsp extra-virgin olive oil
1 1/4 - 1 1/2 pounds zucchini, cut into 1/2-inch thick slices
2 large garlic cloves, sliced
1 1/2 tsp fresh rosemary, chopped
2 cups small cherry tomatoes, halved
1/3 cup halved pitted Kalamata olives
1/4 cup thinly sliced fresh basil
1 tbsp balsamic vinegar

Heat oil in large skillet over medium-high heat. Add zucchini, garlic, and rosemary. Sprinkle with salt and pepper. Saute until zucchini is just tender, about 5 minutes. Add tomatoes and olives. Saute until tomatoes just begin to soften, about 2 minutes. Mix in basil and vinegar. Season vegetables to taste with salt and pepper. Transfer to bowl and serve.

..which I paired with

Potato-Onion Gratin (not pictured)

six servings
3 tbsp olive oil, divided + more for brushing
4 cups thinly sliced onions
3 large garlic cloves, chopped
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 pounds Yukon Gold, peeled and sliced into 1/8-inch rounds
3/4 tsp salt
3/4 tsp coarsely ground black pepper
1 1/4 cup low sodium chicken broth

Heat 2 tbsp oil in large skillet over medium high heat. Add onions and garlic; sprinkle with salt and pepper. Saute until onions are golden, about 8 minutes. Add thyme and rosemary; saute two minutes.
Preheat oven to 425 degrees. Brush 11x7x2-inch glass baking dish with oil. Arrange 1/3 of potatoes in dish. Sprinkle with 1/4 tsp each salt and pepper. Top potatoes with half of the onion mixture. Repeat; finish top layer with potatoes. Pour broth over and drizzle with 1 tbsp oil.
Cover dish with foil. Bake potatoes 30 minutes. Uncover and continue to bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 10 minutes and serve.

Simple and delicious! I can't remember if I cooked meat to go with that, or if I did a vegetarian dinner. Humm good both ways!




Here, is a sort of pad-thai thing. Sliced carrots and zucchini sauteed until softened, organic packaged udon noodles added to the mix, and then covered in a sauce of peanut butter, coconut milk, teriyaki sauce, curry paste, and garlic. Sauteed until sauce's thick and coats the noodles. Pretty darn good, and easy! Add marinated baked tofu or chicken to the mix if ya wish.