No, I did not have a ‘little chef’ helping me prepare this recipe. However, I did think about the movie as I was slicing and arranging the vegetables, hoping to achieve that colorful visual that makes ratatouille such a beautiful dish.
You may notice I haven’t included eggplant on my list of ingredients which is a common ingredient in ratatouille. Baby eggplants work great in this dish, unfortunately, I rarely find baby eggplants where I live, only the larger eggplants which don’t scale well with the size of the squash and Roma tomatoes. If you’re fortunate enough to have an abundance of baby eggplants in a store near you, by all means, slice a couple of them up and add them to the mix!
Okay, parents with picky eaters. This recipe is for you! I even taste-tested it on my pasta loving, extremely veggie-selective daughter, and she spooned out a second helping onto her plate without even realizing I snuck in a second vegetable. Of course if she reads this post, my secret is out but, hey, it was totally worth it!
And of course, there’s the generous addition of applewood smoked bacon… Need I say anything more?
I used to bypass a lot of recipes with the word soufflé in them because I heard making a successful soufflé was too difficult, and you had to tip-toe around the kitchen in fear of them deflating. But then I tried making one and I found out that it wasn’t true!
This super easy version has a rich, silky texture and all of that delicious butternut squash flavor I guarantee you will love. So don’t let the word soufflé scare you away!
This recipe is one of those visually tricky dishes that make you think you’re eating pasta, when you’re really not. Unfortunately, my noodle-head of a daughter wasn’t fooled the first time I served it so when I make this dish for the family, I still have to make traditional noodles for her.
If you haven’t prepared spaghetti squash before, be forewarned, it’s a bit weird at first. Admittedly, it took me a few tries to get the level of cooking tenderness down to a science, but once I did, I discovered that I really enjoyed making it.
You can prepare this recipe completely vegetarian by using a jarred marinara sauce from the store, or if you happened to recently make the ‘Braciole with Meat Sauce’ recipe from my post on June 16th and had sauce left over, this would be a great opportunity to use some of that sauce!
To see that recipe, click here.
This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.
I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!