Saturday Market, May 23, 2009 | 8 am - 12 pm
Downtown New Orleans | Corner of Magazine and Girod Street
Some dishes you never forget. That's how we feel about Dante's Kitchen Chef Emanuel Loubier's Wonder Hash, a super healthy mix of amaranth, corn, lentils, quinoa, purple sticky rice, spelt and local root vegetables. Eman served the dish at his restaurant years ago. He kindly brought it back for our recent CCFM Cooks fundraiser, and this weekend he'll bring it back one more time at the market. Come by around 10am for a taste and a copy of our new Crescent City Farmers Market Cookbook so you can make your own Wonder Hash at home. Both Eman and author Poppy Tooker will be on hand to sign copies.

Grilled vegetable po' boy

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These Grilled Vegetable Po'boys are loaded with zucchini, red bell pepper and eggplant, but lots of vegetables in the new "Monica's Special" box would work just as well - yellow squash, pattypan squash, golden zucchini, ... Plus, if you buy one of the Monica's new produce boxes, you'll also have all the fixings for a big cucumber and Creole tomato salad to go along with your po'boys. Box contents do vary depending on what in the field looks best. Call Christine at 985.535.2570 to reserve a box, or just come see the Monica's at the market.

Ingredients
Grilled vegetable marinade
1 cup olive oil/vegetable oil mix
1/4 cup rice wine vinegar
1 tablespoon chopped fresh garlic
1/4 tablespoon chopped fresh rosemary
1/4 teaspoons salt
1/4 teaspoon black pepper
Roasted garlic spread
1/4 cup roasted garlic
1/4 cup mayonnaise
1/4 teaspoon salt
1/3 teaspoon black pepper
Vegetables
1/2 pound Japanese eggplant, half peeled so eggplant looks “striped”, cut into 1/2 inch slices
1/2 pound red onion, cut into 1/2-inch slices
1 red bell pepper
1/2 pound zucchini, cut into 1/4-inch slices
1 cup grilled vegetable marinade
4 6-inch po’ boy loaves, cut in half horizontally
1 cup roasted garlic spread
tomato slices
lettuce, julienned
6 ounces fontina cheese, sliced
Directions
To prepare Grilled Vegetable Marinade: Combine all ingredients—oil, vinegar, garlic, rosemary, salt, and pepper—in blender container. Purée.

To prepare Roasted Garlic Spread: Combine all ingredients—garlic, mayonnaise, salt, and pepper—in blender container. Purée.

To prepare Vegetables: Combine eggplant, onion, zucchini, and marinade; mix well. Set aside to marinate for 20 minutes. Grill vegetables over hot coals until tender, turning frequently. Do not char. Peel the pepper and slice.

To serve, spread both halves of po’ boy loaves with roasted garlic spread. Place tomato and lettuce on bottom halves, then top with grilled vegetables and fontina cheese. Top with loaf tops. Slice each po’ boy in half and serve.

Serves 4

Recipe compliments of Chef Mitch Engleman, The Redfish Grill