Vegetarian Squash Ribbon Jambalaya by Chef Ryan Trimm

We love working with Melissa Petersen, the editor and publisher of Edible Memphis. If you are not familiar with the publication, it's a wonderfully informative look at our region including the bounty of artisans, farmers, personalities, and chefs in this area. The magazine focuses on regional and seasonal food, and there is no better time to focus on what's in season than right now. 

Below is an excerpted recipe from an article we wrote called "A Great Deal of Middle Ground," which is about three well-known chefs, Ben Smith, Kelly English, and Jennifer Chandler, going meatless for 30 days. Why would they do that, and what challenges did they face? To find out, locate a copy of Edible Memphis at Whole Foods, Booksellers, or one of the many restaurants and stores that keep copies available around town. (See right side of link for list.)

From "A Great Deal of Middle Ground":

Summer in the South is all about the bounty of fresh garden vegetables. The farmers markets are full of everything from squash to peppers to eggplant, mushrooms, tomatoes, and so much more. If you decide to try a thirty-day vegetarian challenge, it’s a great time to cook a meal at home; Chef Ryan Trimm of Sweet Grass and Sweet Grass Next Door, who has himself followed a two-week vegetarian challenge, has just the dish for you. Jennifer Chandler had Chef Trimm’s Vegetarian Squash Ribbon Jambalaya one night when she was out to eat with friends at Sweetgrass. Trimm was kind enough to share this simple summer recipe with Edible Memphis.

Vegetarian Squash Ribbon Jambalaya by Chef Ryan Trimm

2 tablespoons canola oil or unsalted butter
1 small yellow onion (sliced into half moons)
2 medium yellow squash (thinly sliced on mandolin)
2 medium zucchini (thinly sliced on mandolin)
1 medium carrot (julienne)
1 medium red bell pepper (julienne)
1 medium green bell pepper (julienne)
1 medium tomato (diced)
1 cup English peas (blanched)
1 tablespoon minced garlic
1 tablespoon Cajun Spice (like “Slap Ya Mama”)
½ cup dry white wine
3 cups vegetable stock
1/4 cups chopped parsley
3 cups cooked rice (to serve)

Heat a large pan over high heat until it starts to give off a little smoke. Add the oil, and the onion, squash, zucchini, carrot, red and green bell pepper, tomato, peas, garlic, and Cajun Spice. Cook, stirring often, until vegetables pick up some color, about 6 minutes.  Deglaze the pan with white wine and add stock.  Add parsley and reduce broth by about 1/2.  Serve in a bowl over rice. (Serves 4.)