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Chicago Farmers Market Recipes

Summer Vegetables, Tomato Water and Charred Peaches

By Chef Thai Dang, Embeya
Makes 2-4 serviings

Summer Vegetables

1 Zucchini, diced
1 Squash, diced
1 Onion, diced
1 Garlic clove, chopped
1 Scallion, halved and charred
1 Jalapeno, halved and charred
1 Peach, halved and charred
2-3 Heirloom tomatoes
Sorrel and Basil, to taste
Salt and pepper to taste
2 Tbsp extra virgin olive oil


1. Place chopped garlic in heated pan with 1 Tbsp. of olive oil. Add zucchini, squash and onion to pan with chopped garlic, and add salt and pepper to taste.
2. Next, take tomatoes and place them into a blender. Take tomato blend and strain liquid and reserve. Season with salt and pepper to taste.
3. Add tomato reserve to halved scallion, jalapeno and peach. Season mixture with salt and pepper to taste and set aside.
4. Combine the jalapeno, peach and scallion with diced veggies. Drizzle olive oil over the top and garnish with basil and sorrel.