Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?
And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.
A side note: with the vegetable peelings, make a stock by putting them into a pot with 4 cups water, simmer 30 minutes, run through a food mill, and collect the liquid and solids to use for the curry or freeze to use when needed.
1 corn on the cob, husk and silk removed, washed, kernels removed
Add 1/4 teaspoon cayenne for heat
Add to the vegetable saute 2 cups roughly chopped green or red cabbage
Add to the vegetable saute 2 Japanese eggplants, washed, stems removed, roughly chopped
Add to the vegetable saute 1 cup raw cashews
Add to the vegetable saute 1 tablespoon ginger, peeled, finely minced