Wabi-Sabi is a concept derived from Buddhist teachings. It embraces the beauty in the imperfect, impermanent, and incomplete. The Japanese words do not translate easily, but Wabi in the modern age connotes rustic simplicity, quietness, and an understated elegance. Sabi is the beauty or serenity that comes with age when the life of an object and its impermanence are evident in its patina, wear, and visible repairs. It is a slow and simple way of accepting the imperfections and crevices that naturally come with time. It is an approach to the authenticity found in nature and small simple treasures — a comfort with what is, right now and in the moment. I often get hung up making things just so, just right, and it can be crippling because it impedes moving forward and enjoying “as is.” Don’t wait for the perfect alignment to throw open your doors, shake out that unironed table cloth your Grandma stitched and make a rustic summer meal complete with fresh offerings from the neighbor’s garden or a local farmer’s market. Honor the imperfections – don’t iron the table cloth, embrace the stains as revealing past stories of shared meals, and allow a chipped enamel pot and mismatched utensils their deserved place at the table. Fall into the impermanent nature of wabi-sabi because the dog days of summer are fleeting.
Ratatouille is a traditional French Provençal vegetable dish, just as yummy served the next day as a quick & easy spread on toast or over pasta, when you can’t see your dining table because it’s piled high with laundry.
Ratatouille Provençal
1/2 cup extra-virgin olive oil (8 Tbsp in portions)
1 small onion, cut into 1/2 inch dice
1 large Japanese eggplant, quartered lengthwise and sliced 1/3-inch thick or smaller to preference
2 small red pepper, cut into 3/4-inch dice or smaller to preference
1 zucchini, quartered lengthwise and sliced 1/3-inch thick
1 14.5 oz can crushed tomatoes (I prefer Muir Glen fire roasted crushed tomatoes or a Dirty Girl jar of fresh tomatoes, seasonal)
2-3 Tbsp fresh chopped oregano
1 tsp red wine vinegar
In a large saucepan or dutch oven, heat 2 Tbsp of olive oil. Add the onion and cook over moderate heat until softened. Add the eggplant and another 3 Tbsp of olive oil, season with salt and pepper, stirring occasionally, until starting to soften, about 3 minutes. Add the red peppers, zucchini and the remaining 3 Tbsp of olive oil and cook until softened, 7 minutes. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes. Stir in the vinegar, season with salt and pepper. Serve with gnocchi, pasta, or fresh bread.
Grilled Fava Bean Pods
I adore fava beans and abhor the multi-step process of boiling and skinning to reveal the seeds. For a quick and easy method, toss the fava bean pods in olive oil to coat. Grill or roast the whole pods over high heat, preferably a grill, for about 5 minutes or until both sides are charred. Return the beans to the bowl and toss with crushed red pepper or a red chili paste, salt and pepper. Serve with lemon wedges whole or slice on the diagonal and serve with a salad.
- ½ cup extra-virgin olive oil (8 Tbsp in portions)
- 1 small onion, cut into ½ inch diced cuts
- 1 large Japanese eggplant, quartered lengthwise and sliced ⅓-inch thick or smaller to preference
- 2 small red pepper, cut into ¾-inch dice or smaller to preference
- 1 zucchini, quartered lengthwise and sliced ⅓-inch thick
- 1 14.5 oz can crushed tomatoes (I prefer Muir Glen fire roasted crushed tomatoes or a jar of fresh canned tomatoes, seasonal)
- 2-3 Tbsp fresh chopped oregano
- 1 tsp red wine vinegar
- In a large saucepan or dutch oven, heat 2 Tbsp of olive oil.
- Add the onion and cook over moderate heat until softened.
- Add the eggplant and another 3 Tbsp of olive oil, season with salt and pepper, stirring occasionally, until starting to soften, about 3 minutes.
- Add the red peppers, zucchini and the remaining 3 Tbsp of olive oil and cook until softened, 7 minutes.
- Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes.
- Stir in the vinegar, season with salt and pepper.
- Serve with gnocchi, pasta, or fresh bread.
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