Ratatouille Subs

A twist on classic ratatouille. Inspired by Deb Perelman’s Smitten Kitchen cookbook Makes 4 – 4” sandwiches Ingredients 1 eggplant 1 zucchini 1 summer squash 2 bell peppers 1 onion 1 cup tomato puree or tomato sauce 1 garlic clove minced 2 T olive oil Salt...

Stuffed Pepper Soup

This soup is an easy and delicious way to use the smaller peppers that don’t lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...

Baked Stuffed Eggplant

From Eating Well magazine. These stuffed eggplants are filled with bell peppers, onion, garlic, and tomatoes. This dish is wonderful served with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. Serves: 2 Ingredients 2 bay leaves 1 teaspoon...

Crunchy Rainbow Stir-Fry

Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy,...

Thai Basil Chicken

Chicken breast, fresh Thai basil, bell peppers, carrots and bamboo shoots in a light coconut milk and green curry sauce. Ingredients 2-3 Tblsp Thai prepared green curry paste, or to taste (available in Asian grocery stores and some supermarkets) 1 can of coconut milk...