Spring Produce in Abundance!

So many good fruits and veggies are being harvested right now! Our own farmer's markets are stocked full of strawberries, avocados and herbs galore! My personal favorite crop, which has just started to emerge, is the zucchini! There is so much you can do with this oblong fruit. (Yup, another fruit falsely claimed as a vegetable). 

Breakfast, dinner and even dessert, the zucchini's versatility gives itself a permanent invitation to my table.  Low in calories and high in nutrients why not try adding zucchini to your next family meal?

Here is one of my favorite recipes::

Polenta with Vegetable Ragout

The polenta can be prepared however it says on the package. I just boiled 4 cups veggie broth and whisked in some corn meal. In 20 minutes I had warm and creamy goodness. Note: the more finely ground your polenta, the creamier it will be.

Ragout Ingredients:

• olive oil, 2 tbsp
• 1 chopped yellow onion
• 3 finely chopped garlic cloves
• 2 sliced zucchini
• 3/4 lb mushrooms
• 1/2 lb seeded & chopped roma tomatoes
• 1/4 cup marsala wine or sherry
• 1 tbsp fresh rosemary
• salt & pepper

Warm the oil over medium heat. Cook the onion about 4 minutes. Add the garlic, zucchini and mushrooms and cook them about 4-5 minutes. Add the tomatoes, rosemary, marsala (or sherry), salt & pepper. Cook another 3-4 minutes.

Serve over most delicious polenta.

Enjoy!