ratatouille
- 1 zucchini
- 1 yellow squash
- 1 eggplant
- 1red bell pepper
- 10 sm-med tomatoes
- white onion
- garlic
- white wine
- oregano
- red chili flakes
- S & P
- making the sauce.
- sauté diced onion and garlic in pan with evoo. add oregano + chilli flakes + S & P.
- once soft add diced tomatoes cover and let simmer.
- add white wine continue to let simmer until content with consistency.
- make sauce in oven safe pan or once made transfer to oven safe pan.
- should be more or less 1” at bottom of dish.
- prepping the veggies.
- thinly slice all of the veggie so that they are the same thickness, around 1/8-1/4 inch.
- layer in alternation around the pan to make it visually appealing.
- drizzle with evoo + S & P.
-
bake at 350 ºF for 20 min covered with tin foil.
fall soup
- 1 box of chicken or vegetable stock
- 2 c. water
- 1 yellow onion
- 2 carrots
- 3 cloves garlic
- 1/2 bulb of fennel
- 3 tomatoes
- 1 sweet potato
- bunch of dino Kale
- 1 can white kidney beans
- 2 bay leafs
- sriracha hot sauce
- evoo
- S & P
- avocado
- parmasean
- chop onion, carrots, and fennel and dice garlic.
- sauté in pot with evoo
- add stock and water, bay leaf. sriracha and S & P to taste.
- bring to boil and cover for 15 min.
- turn down to simmer. add diced tomatoes, chopped sweet potato, beans, and kale.
- simmer 20ish min.
- eat up.
potatoes not gratin
- 5 purple potatoes
- 5 fingerling potatoes
- 1 white onion
- 1/2 – 1 bulb of fennel
- 1/4 c. melted butter
- tbs. coconut oil
- 1 clove of garlic
- S & P
- preheat oven to 350 ºF.
- slice onion and fennel and sauté in coconut oil until tender.
- melt butter and garlic in small pan.
- run potatoes through a mandolin or cut thinly.
- lightly coat pan with butter.
- layer two layers of potatoes followed by drizzling of garlic butter and S & P.
- every few layers add a layer of fennel/onion mixture.
- repeat.
- cover with tin foil and bake for 45 min. take tin foil off for last 15 min.
