Is there such a thing as growing just a little zuccini? Probably not. Once it gets started it seems like there is no stopping it. Here’s way to put your zuccini harvest to good use.
Ratatouille Recipe Serves 4 to 6 people
Zucchini 2 Eggplant 1 Tomato 2 Red Pepper 1 Green Pepper 1 Onion 2 medium Garlic 4 cloves Herbs: Thyme, Rosemary, Herbe de Provence or Italian Seasoning.
(You can alter the amount of each vegetable.)
Peel and finely slice the onions. Peel and crush the garlic cloves. Wash and cut all of the other vegetables into big pieces (2” square). Saute the onions with olive oil (do not color), add the crushed garlic, cook for one minute, add the tomatos, peppers, zuchinis, eggplant and the herbs. Mix and cook for 3 minutes than put the pan in the oven at 350º F for 30 minutes. Check and mix the ratatouille every 10 minutes while the pot is in the oven. The ratatouille is ready when the vegetables are tender.
Thanks to our local French chef Jerry Mohr for this recipe.
It won’t be long before you are harvesting fresh tomatoes from your garden if you’re planning to grow them this year. Nothing beats cooking with your own homegrown varieties over using canned tomatoes. Last year we had an abundant crop of heirloom, mushroom basket tomatoes – large, juicy, pink and sweet tasting. Amazing in salads, also great for pasta sauce. Enjoy the recipe below.
Olive oil Onion, medium 1 Garlic cloves, 8 – 12 White wine, 1/4 cup Crushed tomatos, 2 x 28 oz. can + 3 – 5 chopped fresh tomatos Basil 5 – 8 leaves Sugar, 1/2 teaspoon Herbs: Thyme, Rosemary, Herbe de Provence or Italian Seasoning, Parsley, Bay Leaves, Oregano… Salt & pepper
Peel the onion and the garlic. Chop the onion ﬁnely and crush the garlic cloves. Sauté the onion in a pan of hot olive oil for 2 minutes (do not color). Add the crushed garlic and cook slowly for two more minutes (light gold color), then pour the white wine to “deglace.” Bring wine to a boil, add the tomatoes tomato, Italian seasoning, chopped basil, sugar, salt and pepper. Bring to a boil and let cook slowly while mixing sometime until the sauce thickens, 20 to 30 minutes.
To Use Fresh Tomatos: Bring water to a boil in a pot. Wash the tomatoes, cut out the stem and slice a cross over the top. Put the tomatos in the boiling water for 15 seconds or until the skin starts to peel. Strain the tomatoes out of the boiling water and put them in cold water, then peel and chop the tomatoes. Proceed with the recipe as directed above, but cook for at least 45 minutes.
Instructions: Peel and chop the onions lengthwise. In a pan, heat up some olive oil, add the onions and cook until caramelized (brown) while stirring with a wood spatula. Add the beef stock, thyme, salt, pepper and cook for 20 minutes. Pour the soup in individual bowls, add some sliced bread (better if toasted) on the top and cover with grated swiss cheese. Place the bowls on a tray and in an oven at 375º F and cook for 15-20 minutes or until the top is golden brown. Serve hot.