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

Mediterranean Couscous with Zucchini, Chickpeas & Feta

This is the perfect recipe to kick off the new season — it uses three ingredients from this week’s box: zucchini/summer squash, scallions and parsley. If only we had gotten some of the famous Angelic Organics garlic, this would have been a home run, bases loaded! But a triple play recipe isn’t bad either. The couscous and squash soak up a lot of flavor, so don’t be shy with the seasonings – lots of garlic, lemon, salt and pepper. I really like the extra kick of color that the beautiful purple scallions add.

This salad can be served cold or at room temperature. It’s a great dish to bring to potlucks or picnics and also makes a healthy, satisfying packed lunch.

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

Mediterranean Couscous with Zucchini, Chickpeas & Feta