Seasonal Eating

One of the great things about living in the Great Pacific Northwest is the abundance of local farm produce in the Fall.  This weekend we stopped by Fall City Farms and picked up some Anaheim Peppers, Bell Peppers, and Squash.  On the web there was a great recipe for a variation of Ratatouille and the family enjoyed it, so I'm sharing it with you.

1 cup onion, chopped
1 Acorn Squash, peeled and cubed
2 Anaheim Peppers, chopped
2 Zucchinis, chopped
2 Orange or Red Bell Peppers, chopped
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp oregano
fresh squeezed oj as needed
salt and pepper to taste

Heat olive oil in large sauce pan or dutch oven.  Cook onion and Acorn Squash over medium-high heat for 5-10 minutes.  Turn heat down to medium.  Add Peppers (Anaheim and Bells) and cook for 5 minutes.  Add Zucchini and cook for 5 minutes.  Add all spices and garlic and cook for 3 minutes.  Add fresh squeezed oj to moisten veggies and scrape all the good bits off the bottom.  Simmer until veggies get to your desired state of done, approximately 5 minutes.  

Serve up with chicken breast and have yourself a Paleo meal!