“I was inspired to create an Indian dish thanks to my brother-in-law, Pawan. Originally from Mumbai, India, Pawan now lives in London with my sister. His traditional style of Indian cooking is flavorful, aromatic and always full of fresh vegetables. During their visits to Vermont, I spend a lot of time in the kitchen with him, swapping recipes and kitchen stories. When approached to write a recipe based on fresh summer veg- etables, I thought, ‘What would Pawan do?’ This vegetable mixture is great in the samosa as well as its own side dish.”

— Brandon Little, Woodstock Farmers’ Market Culinary Director 

Yields 15–20 samosas

2 green peppers
2 red peppers
1 yellow squash
1 zucchini
1 medium eggplant
2 medium onions
2 tablespoons butter or ghee
2 tablespoons finely chopped ginger
2 tablespoons fresh chopped garlic
Salt and pepper to taste
1⁄2 teaspoon turmeric
1⁄2 teaspoon garam masala
1⁄4 teaspoon nutmeg
1⁄2 teaspoon paprika
Puff pastry
1⁄4 cup fresh chopped cilantro
Egg wash (two beaten eggs with one tablespoon of water)

Dice peppers, squash, zucchini, eggplant and onions into a small dice (1⁄4 inch). Melt butter into a hot sauté pan, making sure not to let butter brown. Add onions to pan and cook until soft and translucent. Add the remaining vegetables including ginger and garlic and cook until tender. Add salt and pepper to taste. Add turmeric, garam masala, nutmeg and paprika. Cook for another minute or two or until spices become aromatic. Remove cooked vegetables from pan and let cool in the fridge.

Preheat oven to 425 degrees. While vegetables are cooling, roll out puff pastry and cut into 31⁄2- to 4-inch squares. Once vegetables are cooled, toss in fresh chopped cilantro. Place 3 tablespoons of vegetable mixture in the center of each puff pastry square. Brush egg wash around the edge of puff pastry. Fold corners together to form a triangle and fork edges to crimp the pastry shut. Brush each samosa lightly with more egg wash. Bake on a greased cookie sheet for 20–25 minutes or until golden brown.