Here are two dinners I made out almost exclusively out of stuff I bought at the market in the park accross the street. They aren't rocket science; just a bunch of sauteed vegetables really; both served with polenta two different ways.
Zucchini, tatsoi, yellow tomato, smoked eggplant, carrots, smoked onions, and polenta cakes coated in panko and baked. Thanks to Bridget for the photo styling! The limes were for drinks.
The corn didn't make the cut for this particular dish, but it was delicious. Precious precious sungold tomatoes, chantrelles and shitakes from ozark forest mushrooms, patty pan squash, kalamata olives, chinese broccoli, pumpkin blossoms stuffed with taleggio cheese on a bed of herbed polenta.