End-of-Summer Vegetable Millet


As much as I love the gardening, cycling and all-around warmth that comes with summer, it doesn’t hold a candle to fall. I love the slightly-cooler temperatures and changing leaves of fall. I love the apples, pears and pumpkins. And I can’t get enough of the warming comfort of fingerless gloves, slipper socks, and a mug of chai.

But still, summer will be missed. Farewell to fresh blueberries, sweet sungold tomatoes and scratched-up legs from excursions through the berry patch.

This weekend, I felt the need to get one last summer meal in before the temperatures dropped. So we grilled up some pork chops from the Piggery and served them up with a millet dish tossed with fresh summer vegetables.


End-of-Summer Vegetable Millet

This millet is the perfect side dish for pork or chicken. Or, serve it as the main course for a vegetarian lunch or dinner {will serve 4 as a main course}.

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves 8 {as a side}

1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 1/2 cups millet
3 cups low-sodium chicken or vegetable stock
2 medium bell peppers, diced
8 San Marzano or Roma tomatoes, chopped
Coarse sea salt and ground pepper, to taste

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and saute for 2-3 minutes, until it begins to brown and soften. Add the millet and stock and bring to a simmer. Cook, stirring occasionally, until most of the stock has been absorbed.

Remove from the heat. Toss the millet with the peppers, tomatoes, salt, pepper and the rest of the olive oil.

Which season do you look forward to most?


  1. Liz says

    I absolutely love Fall and everything about it… except it can’t completely be my favorite since I feel like it’s just signaling the start of winter in a couple months…


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