Inspired by our Local Growers and Artisan Market at the Hot Springs, Chef Bill Wavrin shares his favorite recipes usine local, fresh, organic recipes:

Ratatouille is a wonderful, healthy, traditional dish from Provence in the South of France. I love the food from Provence, and I just love the South of France. Of course, I’ve trimmed some of the fat and placed my own twist on it. The marriage of the sweet, smooth roasted butternut squash with the earthy ratatouille and Pomodoro adding a bit of Italy all works very well together. This is a simple recipe, but it requires a bit of chopping (a primer to enhance your knife skills!) and a wonderful medley of fresh produce. If you live nearby or are planning a trip to Glen Ivy Hot Springs soon, we host a fantastic Local Growers and Artisan Market every Wednesday from 3:30-6:30pm in the parking lot – the perfect opportunity to stock up on local, fresh, organic produce! Enjoy!!

Oven Roasted Baby Butternut Squash Stuffed with Ratatouille

by Chef Bill Wavrin

Yield 4 servings

Ingredients:

4 acorn or baby butternut squash
4 tablespoon white balsamic vinegar
2 tablespoon extra virgin olive oil
4 cloves fresh garlic minced
1 yellow onion chopped
½ red bell pepper seeded and chopped
½ green bell pepper seeded and chopped
1 eggplant cut in ½” cubes
1 Portobello mushrooms cut in ½” cubes
4 ounces white wine, (Pinot Gris is great)
1 zucchini cut in ½” cubes
1 yellow squash cut in ½” cubes
1 cup tomatoes seeded and chopped
2 ancho chiles tem and seeds removed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried basil
Kosher salt and fresh ground black pepper to taste
½ cup Pomodoro sauce, recipe follows

Method:

1. Preheat oven 400°
2. Carefully, cut the baby squash in half. Remember these babies are hard and can be slippery if you don’t use a sharp knife.
3. Clean the seeds out of the squash with a spoon.
4. Drizzle the inside of each squash with 1 tablespoon of balsamic vinegar and a teaspoon of olive oil.
5. Place the squash cut side up and bake for 25 minutes.
6. Turn the squash over and continue to bake for an additional 25 minutes or until soft. Set aside until needed.
7. Place a large sauté pan over medium high heat and add the remaining olive oil to lightly coat the bottom of the pan.
8. Add the garlic, onions, bell peppers with the eggplant and cook 5 minutes, tossing.
9. Add the mushrooms and cook an additional 5 minutes, tossing.
10. Add the wine and toss. Cook 3-4 minutes until the wine has reduced by half.
11. Add the remaining vegetables one at a time, cooking and tossing.
12. Cook until the vegetables have just softened, about 6 minutes.
13. Add the herbs and chiles to the pan.
14. Add the Pomodoro sauce and toss to combine.
15. Simmer for 2 minutes.
16. Season to taste.
17. Place each squash on a warmed dinner plate and fill each with the ratatouille, sprinkle 1 tablespoon of Jack cheese over each and place in the preheated oven.
18. Roast for 10 minutes.

Serve the squash on a warmed dinner plate.

Salsa di Pomodoro Passata

By Chef Bill Wavrin

Passata is an Italian concentrated tomato sauce that is used to thicken soups and sauces. This is the vegetarian version of my passata prepared without pork and pancetta the way my Sicilian aunts Armina & Viola showed me in their kitchens cooking rustic dishes from their childhood. Bon Appetito!

Ingredients:

3 pounds plum tomatoes, halved
8 cloves of garlic, finely sliced
4 tablespoons olive oil
1 carrot, diced
1 onion, diced
1 celery stalk, diced
8 ounces Ruah or a nice Borolo
8 ounces vegetable stock
1 teaspoon brown sugar
4 tablespoons fresh basil, chopped
Fresh cracked black pepper to taste
Kosher salt to taste

Method:

1. Preheat oven 250°!
2. Place the halved tomatoes in a bowl with the garlic salt and pepper and
3. 2 tablespoons of the olive oil. Toss to combine.
4. Pour out on a papered sheet pan cut side down and bake in the preheated oven 2 hours.
5. Place a pan with the olive oil, over medium heat and add the onion, carrot and celery and cook, stirring until the onions are slightly golden.
6. Add the red wine and cook 2 minutes.
7. Add the roasted tomatoes with the stock, reduce the heat to a low simmer and cook 30 minutes.
8. Add the sugar and simmer very slowly for an additional 5 minutes.
9. Add the fresh basil and set a side to cool.

This passata should be refrigerated in a glass or non corrosive container, and will keep for several weeks covered.

Buen Provecho!!