From vibrant colors to their cute little shapes and sizes, there’s just something about baby vegetables that conspicuously complements the featured ingredients in many of our favorite foods. Lightly cooked, just to the point where they’re slightly tender but still have a nice crunch, baby carrots (with tops), zucchini, turnips, pearl onions, cucumbers, and cherry tomatoes are flavorsome and appealing when paired with meats, seafood, and pasta, and integrated into sandwiches, salads, wraps, and pitas. Here, a few local chefs show us how this season’s beautiful baby veggies can add the most electrifying touch to any dish.   MARIA DESIDERATA MONTANA

Local Halibut with Barigoule Vegetables by chef Jeff Jackson and
chef Steven Riemer of The Lodge at Torrey Pines

Ingredients:
2 6 oz. filets of local halibut
2 oz. grape seed oil
salt and white pepper

For the barigoule vegetables:


8 ea. baby artichoke 


1 ea. shallot


4 ea. baby carrots


3 ea. pearl onions


4 ea. baby parsnips 


1 ea. small leek (whites)


1 ea. celery rib


2 ea. baby fennel 


6 oz. olive oil


10 oz. white wine


12 oz. chicken stock


1 ea. sachet

For the barigoule sachet:


1 each bay leaf


15 each basil leaves


1 each sprig thyme


10 each black peppercorn


1 8-inch square of cheesecloth


4 inches of butcher string

Place all the ingredients into the center of the cheesecloth. Bring the corners together and tie off with the butcher string.

Preparation: Split and wash the white part of leek. Slice the leek into eighth of an inch slices. Slice the shallot into eighth of an inch slices. Wash and slice the celery into eighth of an inch slices. Peel the pearl onions. Trim tops and scrub all the baby vegetables. In a non- reactive pot (with lid) warm the olive oil over medium heat. Add all the vegetables except the artichokes and cook for 10 minutes. Add wine and reduce by half. Add chicken stock. Add artichokes and sachet. Season with salt, cover pot and reduce heat to low. Once artichokes are tender to the point of a knife pull the pot from the heat. When the artichokes are cool enough to handle cut them in half and return to broth. Remove and discard sachet.

For the halibut filets: Preheat oven to 350 degrees Fahrenheit. Season the halibut filets with salt and white pepper. Place a 10-inch fry pan over high heat. Add grape seed oil. Add halibut filets to hot oil. Sear until brown and flip the filets to second side. Add barigoule vegetables and place in oven. Cook for five minutes and baste with barigoule broth. Cook five minutes more or until done.

Sweet Gem Romaine with Baby Vegetables and Bagna Cauda Dressing
by sous chef Bryant Wigger of Vivace at the Four Seasons Resort Aviara

Ingredients:


1 head sweet gem romaine lettuce 


2 tbsp. bagna caoda 


1/2 oz. English peas


1 ea. sugar snap peas


2 ea. baby carrots


2 ea. baby artichoke


2 ea. baby zucchini


2 ea. pattypan squash


4 ea. cherry tomato


1 ea. black radish 


1 tsp. chopped parsley


1 tsp. fresh lemon juice

Preparation: In a large saucepan of boiling salted water, blanch all the vegetables, except the tomato and radish for 2 minutes. Using a slotted spoon, transfer to a colander and refresh under cold water; drain well. 
In a small saucepan, heat the olive oil. Add the anchovies and cook over low heat, stirring, for 4 minutes. Add the chopped garlic and cook until golden, about 3 minutes. Add the lemon juice and parsley, and season with salt and pepper. Remove the dressing from the heat. Transfer the sauce to a blender and puree until smooth.
Cut the stem of the romaine and cut horizontally into three pieces. Cut all vegetables into quarters, except for the tomatoes and radish. Transfer all vegetables to a bowl, stir in the dressing and toss well. Place the romaine on a plate and place the vegetables on top. Use extra sauce to drizzle along the rim of the plate.

serves three

Sundried Tomato Crusted Halibut in Yellow Heirloom Tomato Sauce
by executive chef John Beriker of The Inn at Rancho Santa Fe

Ingredients:


5 tbsp extra virgin olive oil, divided


6 halibut filets, about 6 ounces each


sea salt 


white pepper


2 cups sundried tomatoes in oil 


2 cups Italian breadcrumbs


6 medium-sized yellow heirloom tomatoes, cored


2 shallots, roughly chopped


1 celery stick, roughly chopped


6 garlic cloves, roughly chopped


3 cups cherry tomatoes


3 cups fresh basil

For the halibut:
Preheat oven to 400 degrees Fahrenheit. Grease a large baking dish with 1 tablespoon of olive oil. Pat halibut fillets dry and lightly season both sides with salt and pepper. In a food processor, blend sundried tomatoes in oil and breadcrumbs. Transfer mixture to a large bowl. Roll one side of each halibut fillet into breadcrumb mixture, forming a layer of crust on the top. Place halibut fillets into baking dish and bake until fish is opaque, about 14 to 18 minutes.

For the yellow heirloom tomato sauce: Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish with 1 tablespoon of olive oil. Place yellow tomatoes, shallots, and celery on baking dish. Lightly sprinkle with salt and pepper to taste. Roast for 15 to 20 minutes or until tender. Cool. Remove skin from the tomatoes. Place all ingredients in a blender and puree until smooth. Strain to a smooth consistency.

For the cherry tomatoes: In a large saute pan over moderate heat, saute 3 tablespoons of olive oil, garlic, cherry tomatoes, and basil for approximately 3 minutes or until tomatoes are softened but still whole. *Note: Be very careful to gently toss the cherry tomatoes to prevent them from opening. If the cherry tomatoes start to open when cooked, you’ve cooked them too long!

To plate: Place cherry tomatoes onto the center of a plate. Place halibut filet (crust side up) on top of the tomatoes. Drizzle yellow heirloom tomato sauce around the plate.

serves six