Still in recovery from the previous day spent in the kitchen, last night's menu had to be simple but good. We're starting the task of clearing our freezer out because in less than FIVE weeks we'll be on the Oregon coast (I had to mention that didn't I). The big guy nabbed a large pork loin roast from the freezer, spiced it up and put it on the rotisserie for a few hours while I did a little fancy footwork with some lovely vegetables from Sprouts Market.
This vegetable ragout is just a fancy name for steamed vegetables covered in a cream sauce flavored with Dijon mustard, fresh dill and lemon pepper seasoning. I'd been making this for years but the last time I made the mistake of putting peas in it and the big guy hated it. After waiting for darn near 9 years, I gave it another try and the serving you're looking at is his - because I added peas to mine. Hey he changed his tune considerably this time.
Perfect when the vegetables are fresh from the garden, it is a combination of baby carrots, tiny new potatoes, cauliflower, broccoli, and small onions that I steamed separately so they're all perfectly cooked, then combined in a large pot along with this old fashioned cream sauce. Download Steamed Spring Vegetables with Dill (I usually add green and/or yellow beans too, but the big guy doesn't like those either) It is a fabulous way to showcase the best of your summer garden as you can combine almost any vegetables and it will be delicious, I promise you. I remember that my Mother would always request that I make it whenever I went back to my roots for a summer visit and I'd haunt the farmer's markets in Calgary to come up with the fixin's during summers there too.
It goes well with almost any meat, fish or poultry and you're not limited to using dill either. Give it a try with some fresh tarragon or thyme, or just parsley is great too. Just experiment but let me know what you think, OK?