Ratatouille

Tomatoes, eggplants, peppers, squash..... they are all fresh in the market right now.  After all, it is the height of the summer!  Here’s a super quick ratatouille recipe so you can enjoy the best of this season.  Serve over pasta, as a side to grilled chicken or fish, or on it’s own if you’d like.  Thin-skinned eggplant will serve you best if you are in a rush because you don’t have to bother peeling it.  Try a Japanese version of eggplant if you can find one in your farmers market.  Make a double batch - it freezes beautifully too.

Makes 4-6 servings

2 tablespoons Extra virgin olive oil
2 cloves Garlic, thinly sliced
1/4 teaspoon Red pepper flakes
½ Red onion, chopped 
1 Red bell pepper
1 Green or Frying pepper
1-2 Eggplants, cubed
2 Zucchini, cubed
4 medium Tomatoes, chopped
1/4 cup Fresh Herbs, chopped - such as Basil, Oregano, Parsley
Sea Salt and Ground pepper to taste
Grated cheese

In a large skillet heat oil over medium heat, add garlic, red pepper flakes, onion, red and green pepper.  Cook until softened, about 4 minutes.

Add eggplant and zucchini and cook until tender, about 4 more minutes.

Add tomatoes and herbs.  Cook until just heated though: retaining the freshness of the herbs and the shape of the tomatoes, about 3 more minutes.  Add sea salt and ground pepper.

Serve hot or room-temp with grated cheese.

Find me on Facebook: Lara McNeil on Nutrition and Food
And Twitter@LaraMcNeil

Summer Squash “Noodles”

The squash of summer are beginning to make their appearance at the farmers market.  I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green.  Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta. 

Makes 4 servings

2 tablespoons Extra virgin olive oil

1 cloves Garlic, minced

4 cups Summer Squash, julienned (about 4 med or 2 lg squash*)

¼ cup chicken stock or water

10 Fresh Basil leaves, chiffonade

Sea Salt and Ground pepper to taste

Grated Pecorino Romano

Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash

In large skillet heat oil over medium heat, add garlic.  Cook about one minute.

Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.

Serve on a warmed platter.  Top with grated Pecorino Romano and drizzle with additional olive oil.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil