Winner of the Winnebago County Green Business “Green Dish” People’s Choice Award: Clock Tower Resort & Conference Center and CoCo Key Water Resort, 7801 E. State St., Rockford. Executive Chef Randall Smith.
Winter Vegetable Sauté: 2 tablespoons olive oil; 2 cups kohlrabi in 1/2-inch dice, peeled and cooked; 2 cups butternut squash in 1/2” dice, peeled and cooked; 1/2 cup diced onions; 1-2 sprigs rosemary; salt and pepper.
Peel and dice squash and kohlrabi and pit in separate pots. Cover with water and boil until just soft. Drain and rinse with cold water to stop the cooking.
Heat olive oil in a large skillet and add onions. Cook for 5 minutes until onions soften. Add vegetables and cook over medium heat until warmed through. Pull needles from Rosemary and sprinkle in pan. Salt and Pepper to tastes and toss well. Serve immediately.
All produce was acquired the morning of the Winnebago County Green Business awards at Roscoe’s Main Street Square Farmers’ Market.
Executive Chef Randall Smith is also the author of Farm Fresh Flavors: 501 Delicious Meals Using Local Ingredients. His website, www.cooklocalfood.com, says the book “is an invaluable guide for anyone wishing to cook and eat better. Whether you grow your own food, get your groceries from a CSA, love to shop at farmers’ markets or just want to eat more fresh food, the book will help you. An encyclopedia of more than 500 recipes arranged A to Z. Each chapter will outline a single item and show you how to get the most out of it. Preparation, recipes, storage and preservation are mapped out for the home cook.”
Next week: The ingredients from the Third Place Winner of the critics’ choice award—Giovanni’s Restaurant & Convention Center. Chef Al Castrogiovanni and Chef David Au.
From the Oct. 20-26, 2010 issue