Roasted Ratatouille

Admittedly, this recipe is about one week late. Last week’s box contents were a perfect mix for ratatouille – eggplant, zucchini, garlic, onion, and parsley. But many of you, like me I suspect, have vegetables that hang around the week after and this is a perfect recipe for clearing out your refrigerator. There are a lot of variations and styles of ratatouille and everyone has their favorite. I am a big fan of roasting and I like my vegetables to remain separate and distinct, so this version is perfect for my tastes. You can serve this bruschetta-style on toasted bread with goat cheese. Or, as a side dish to fish or poultry, warm or room temperature.

As I was researching this recipe, I discovered a little tidbit about eggplants that I never knew: there are male and female eggplants! Females have more seeds and some people find them more bitter than their male counterparts. Who knew? You learn something new every day.

Click here to download and print a pdf of this recipe:

Roasted Ratatouille

Basil Green Goddess Dressing

Another triple play! – a creamy green goddess dressing, made with basil rather than the traditional tarragon, flavored with garlic, scallions and lemon juice tops fresh, crisp lettuce. This versatile dressing is the perfect consistency for dipping fresh vegetables or using as a condiment on sandwiches. Whisk in a little water, and it’s the right consistency for an all-purpose salad dressing.

This recipe is from Ina Garten’s Barefoot Contessa at Home. I am a huge fan of her books, her Food Network show and her recipes and I can’t recommend them enough. Her cooking is simple, delicious and approachable. Try this recipe and you’ll see for yourself. Enjoy!

Click here to download and print a pdf of this recipe:

Basil Green Goddess Dressing

Book ’n Cook | Chickpea & Basil Purée

This week’s Book ’n Cook post is from Patricia Well’s Vegetable Harvest: Vegetables at the Center of the Plate. Patricia is the author of a number of cookbooks including The Paris Cookbook and Simply French. She has lived in France for more than twenty years and her cookbooks and recipes reflect that. Her newest book, Vegetable Harvest, includes recipes for everything from appetizers, soups, salads to meats, poultry, and pasta that all incorporate vegetables, herbs and fresh fruits.


I still had some basil from last week’s vegetable box, so I chose the Chickpea & Bail Purée as the featured recipe from Vegetable Harvest. It’s light, fresh, delicious – and pretty healthy, too!

Click here to download and print a pdf of this recipe:

Chickpea & Basil Purée
Adapted from
Vegetable Harvest: Vegetables at the Center of the Plate