|2 servings||calories per servings 550||protein serving 11 g||carbs per serving 94 g||total fat per serving 16 g|
In the South, cherry tomato plants often keep producing right up until the first frost. These last little jewels of summer add a burst of bright tartness to the more mellow, autumnal flavors of butternut squash and greens. Cooked simply and without much adornment, the natural sweetness of the vegetables shines through.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||94 g|
|Dietary Fiber||10 g|
• Place a small saucepan over medium-high heat. Add rice grits, bouillon and 1 1/2 cups water.
• When water boils, stir to dissolve bouillon. Cover pan, and reduce heat to medium-low. Simmer until all liquid has been absorbed, about 15 minutes.
MISE EN PLACE
• Peel butternut squash. Halve lengthwise. Discard seeds and fibers. Cut crosswise into 1/2-inch slices.
• Peel onion. Cut into 1/4-inch dice.
• Remove and finely chop greens stems. Finely shred leaves, keeping leaves and stems separate.
• Pick and chop thyme leaves.
• Place a large skillet with a lid over medium heat. Add 1 tablespoon olive oil. When oil is hot, add squash in a single layer. Season squash with 1/4 teaspoon PeachDish Salt. Cover skillet. Cook without disturbing until browned on bottom, about 8 minutes.
• Gently flip squash. Cover skillet, and cook until tender and browned on other side, 4-5 minutes.
• Transfer squash to a plate.
Note: Squash may blacken in spots or fall apart. This just means the fibrous starches are developing into sugars!
• Add 1 tablespoon olive oil to skillet. When oil is hot, add onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion is translucent and tender, 2-3 minutes.
• Add greens leaves. Cook, stirring occasionally, until wilted, 3-4 minutes.
Stir in squash, tomatoes and thyme. Taste and adjust seasoning as desired PeachDish Salt.
• Divide rice grits between 2 plates.
• Serve with vegetables, and enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...