As a vegan/vegetarian, I sometimes think that all I need is high quality fresh vegetables, olive oil, salt and pepper, and a good sauté pan. Plus bread and wine.
The other night, it was late and I wanted to do something delicious and not too complicated. Here is the step-by-step story of what came out.
Cut up 1/2 small onion into large dice. Do the same with one large carrot and one zucchine (remember, this is just for me). Add Portuguese olive oil (extra virgin always) to a sauté pan and cook until almost tender.
Add fresh peas, chopped Italian parsley, dried oregano, salt and pepper, and chopped garlic. Continue to sauté until slightly browned.
Take some thinly-sliced radicchio, add to the pan, and cook another few minutes. Then add a few slices of pickled banana peppers (from Portuguese market in this case). Stir to brown a little more and combine.
In the meantime, since you already had some radicchio in the refrigerator, I will assume there was 1/2 a head of frisée there, too. Cut that up into 1/2″ wide strips, and sauté it until crispy/tender in a separate pan. Or you can move the vegetables to a plate and use the original pan, if you wish. Then add the cooked frisée to serving bowl, atop the other vegetables.
Slice some some homemade whole grain bread, and fry/toast the slices in olive oil in the already-used sauté pan. Plate the vegetables with the bread, and pick your wine. In this case I chose an Alvarinho Vinho Verde from the same Portuguese supplier, the Portugalia store in Fall River, MA, a short drive from Providence, RI.
Great, colorful, simple meal, Portuguese theme, but you can adapt the recipe to any style you like, using any vegetables available.