Spirit of the Harvest: Cherokee Red and Green Mixit

April 28, 2010

Spirit of the Harvest: Cherokee Red and Green Mixit

From "Spirit of The Harvest: North American Indian Cooking,"
by Beverly Cox and Martin Jacobs


Renowned food author Beverly Cox, winner of the James Beard cookbook award, a Julia Child award and a IACP cookbook award, and food editor for Native Peoples Magazine, contributes a monthly column and weekly recipes to TankaBar.com. The Spirit of the Harvest columns are published the second Wednesday of every month. Recipes from Beverly run on intervening Wednesdays.


Serves 8


1 pound eggplant, sliced
1 pound zucchini, sliced
1 pound ripe tomatoes, peeled and seeded
1 pound sweet bell peppers, seeded and sliced
1 pound onions, peeled and sliced
3 tablespoons sunflower oil
3 tablespoons vinegar or lemon juice
2 teaspoons honey or sugar
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce, to taste
3/8 teaspoon chopped fresh dill


In a large bowl, toss vegetables with oil, vinegar and honey.
In a heavy cooking pot or dutch oven, layer vegetables and sprinkle with seasonings.
Place over high heat until oil begins to sizzle.
Reduce heat to medium low. Cover and simmer for about 1 hour until vegetables are tender.
Serve hot or cold.

Beverly Cox is the food editor of Native Peoples Magazine and a former food editor and director of food styling for Cook's Magazine. She holds a Grand Diplome from Le Cordon Bleu in Paris and apprenticed with Gaston LeNotre.

Beverly has written 13 cookbooks, including Spirit of the Harvest, North American Indian Cooking, winner of the James Beard and IACP cookbook awards in 1992, and Spirit of the West, Cooking from Ranch House and Range, winner of a Julia Child award in 1997, and Spirit of the Earth, Native Cooking from Latin America, an IACP cookbook award finalist in 2002, all co-authored with food photographer Martin Jacobs. Their most recent book is Eating Cuban, 120 Authentic Recipes from the Streets of Havana to American Shores.

Beverly and her husband, Gordon Black, an architect turned rancher, live on the historic Eagle Rock Ranch in Northern Colorado where her great grandfather homesteaded in 1872. Beverly teaches hands-on cooking classes for small groups who want to combine cooking with the experience of visiting a working cattle ranch.

You can contact Beverly at BeverlyCox@TankaBar.com

For more information about Beverly's cookbooks featuring Native American recipes:

Body, Mind and Spirit: Native Cooking of the Americas

Spirit of the Harvest: North American Indian Cooking

Spirit of the Earth: Native Cooking from Latin America

For more information about Native Peoples Magazine: Native Peoples

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