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Source: Although this is my creation, I found a similar recipe in a book about apples. (Entered by Donna Mohr)
Created this years ago—during apple season—because it’s tasty, full of good local ingredients, and it is a great way to get kids to eat some veg.
Serves: Serves 4 as a side dish or 2 for a generous lunch.
1/2 cup oil--suggest safflower but olive will suffice
2-4 apples 2 large, 3 medium, or 4 small--cored/chopped
1 small onion, finely chopped
2 small zucchini, chopped
1-2 small yellow crookneck squash, chopped
2 cloves garlic, finely minced
1 large tomato, chopped
1/3 cup English walnuts, chopped
1 teaspoon salt
1/8 teaspoon each: chili powder & freshly ground nutmeg
1/4 teaspoon turmeric
1 apple sliced for garnish
Step by Step Instructions
- Saute diced apple, onion, zucchini, crookneck--individually--until golden (using about 2 T oil for each batch). As each batch is cooked, set aside. Next, salute the garlic; do not brown.
- Return apples and veg to pan and add tomato, walnuts, salt, chili powder, nutmeg, turmeric. Continue cooking on low heat until well blended. Serve warm topped with thinly sliced apples.
- Great accompaniment to roasted chicken or turkey. In warm weather, toss your fav salad greens in a little olive oil, some white Balsamic, and a little sea salt. Top with room temp ratatouille and fresh apple slices.
Comments added by fellow market members.