The farmer's market was the perfect place to start Paulina's Cooking School. Everything looks so fresh, colorful and inviting at the market. Check out these beautiful purple, red, and green bell peppers. I had no idea they made purple bell peppers!
The red tomato above on the left is an heirloom tomato. Apparently, all tomatoes used to have this unique shape, but consumers preferred a more uniform shape and we no longer have heirloom tomatoes in mass. On the right above is a pattypan squash. It had such great color and shape as well!
Using our squash and some zucchini, we chopped them into bite size pieces and placed them in a skillet with a little butter and oil. You want a single layer of veggies in the skillet so that they cook evenly on medium-high heat. Add a little sea salt and stir until they have an even golden brown color. Yum!
Everything I learned at cooking school is posted. I hope you all learned a new way to cook veggies this summer. We plan to do cooking school again in the fall and are already talking about sweet potatoes, butternut squash soup, brussel sprouts and hearts of palm.
Any vegetables you want me to add to cooking school 2.0?