RECIPE OF THE DAY! RATATOUILLE

Ratatouille is a traditional French Provincial dish. Ratatouille is usually served as a side dish, but also may be served as a meal on its own accompanied by pasta or rice. It was originally an everyday dish prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça or Ratatouia Nizzarda used only zucchini, tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant (aubergine) to that mixture.

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. ENJOY! BON APPETITE!!

Makes 6 servings
Active Time: 15 minutes
Total Time: 5 hours

Ingredients

1 medium eggplant (1 1/2 lb)

3 medium zucchini (1 1/2 lb)

2 bell peppers

2 large leeks, chopped

1 can (28 oz) fire-roasted diced tomatoes, drained

1 can (8 oz) tomato sauce

1/4 cup golden raisins

2 Tbsp olive oil

1 Tbsp minced garlic

1 tsp dried oregano

1/2 tsp each salt and pepper

1 can (15 or 15.5 oz) cannellini beans, rinsed

1/4 cup sliced fresh basil leaves

2 Tbsp red wine vinegar

Garnish: additional sliced basil

Serve with: Angel hair whole wheat pasta or brown rice

Preparation

1. Cut eggplant, zucchini and peppers into 1-in. pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 Tbsp oil, garlic, oregano, salt and pepper. Toss until well mixed.

2. Cover and cook on low 6 to 8 hours or on high 4 to 5 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil and vinegar.

3. Sprinkle with additional sliced basil, if using. Serve over angel hair whole wheat pasta or brown rice.

241 Calories Per Serving

RECIPE OF THE DAY! ASPARAGUS AND FRESH TOMATOES

Keep it simple and bursting with color and flavor with this fresh tomato and asparagus side dish.

Makes 4 servings

Prep Time 15min

Total Time 30min


INGREDIENTS

2 teaspoons vegetable oil

1 small onion, chopped (1/3 cup)

3 plum (Roma) tomatoes, chopped (1 cup)

1 tablespoon lemon juice

1 tablespoon honey

1/4 teaspoon salt

1 1/2 lb fresh asparagus spears


PREPARATION

1.In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.

2.Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.

70 Calories per 1 Serving: