Kick Off Summer with a Vegetable Ribollita!

RECIPE OF THE MONTH: Summer Vegetable Ribollita!

Provided by: The Bite Cooks! Aaron Tekulve, Whisk & Surrell Dinners

Ingredients:

  • 1 C Cherry Tomatoes, halved
  • 1 C Yellow Onion, Peeled, ¼ inch Dice
  • 2 T Garlic Cloves, Roughly Chopped
  • ½ C Dry White Wine
  • 1 C Ripe Heirloom or Roma Tomatoes, cored, ½ inch dice
  • ¼ C Green Beans, Cut into ½ inch lengths,
  • ½ C Summer Squash ½ inch dice
  • ½ C Zucchini ½ inch dice
  • ½ C Eggplant, ½ inch dice
  • 4 C Chicken Stock
  • ½ C Cannellini Beans, precooked
  • 1 C Rainbow Chard, Leaves Only, cut into 2 inch pieces
  • 2 T Thyme Leaves
  • 1 Loaf Cibatta or Focaccia Bread, crust removed, torn into 1 inch thick strips
  • 1 C Leek, Just the white section, cut in half, charred well on grill
  • 2 T Black Garlic
  • ¼ C Sherry Vinegar
  • 1 C Extra Virgin Olive Oil, More as needed
  • 1 C Goat Cheese Crumbled
  • 1 C Basil Leaves
  • Salt and Black Pepper to taste

Directions:

In a large pan on medium head add 2-3 tablespoons of extra virgin olive oil to the pan and sweat the onions and garlic until tender. Deglaze the white wine, add chicken stock, tomatoes, green beans, summer squash, zucchini, and eggplant. Cook for about 10 minutes.

Meanwhile, take your torn bread and drizzle thoroughly with extra virgin olive oil. Let the olive oil soak in and then grill the bread until well charred. Remove from the grill and immediately salt. Let cool and tear into one inch rustic cubes and reserve.

In a blender, puree the charred leeks, black garlic, sherry vinegar and the one cup of extra virgin olive oil until well blended and reserve.

Once the vegetables have cooked and the green beans are tender add the thyme. Cannellonibeans, rainbow chard and charred bread croutons and stir the mixture thoroughly. Allow to cook on medium heat for 2-3 minutes just to warm the beans, wilth the chard and to allow the croutons to absorb some of the liquid.

To serve, spoon a nice portion of the vegetable and crouton mixture into a bowl and add some of the extra broth around it. Garnish the crumbled chevre, black garlic and burnt leek vinaigrette and fresh basil leaves

About the Chef:


Aaron Tekulve grew up in the beautiful mountains of western Montana just south of Glacier National Park. Growing up in such a rural area and being raised on homegrown produce, left a deep impression on him.  One that started the beginnings of a lifelong passion, cooking.

Aaron graduated from the Art Institute of Seattle for Culinary Arts with honors and started his own private chef and dining business. He worked his way up to Sous Chef for James Beard Award winning Chef, John Sundstrom at Lark, where he learned the finer nuances to cooking at a very high level.

Specializing in Modern American food, Aaron creatively pulls in flavors from all around the world’s pantry. Ultimately, he believes in cooking with strong technique and with love.
 

Happy Cooking!