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Zucchini Ratatouille

This recipe grew out of a hunt through the pantry that yielded a jar of spaghetti sauce and very little else. We liked it so well we made it the next day too.

Zucchini Ratatouille

chop coarsely & combine:
1 giant zucchini
1 large onion
6 cloves of garlic
1/4 C olive oil mix together:
1/4 C basil strips (basil leaves that you have cut into ribbons by rolling them up and slicing) or 1 T dried basil
1/4 C fresh parsley or 1 T dried parsley
1/8 C fresh thyme or 1 t dried thyme
1/2 t ground cloves
 1 t salt

dig out:
1 jar of spaghetti sauce
1 C Parmesan cheese, grated

1/2 of the vegies
1/2 the seasoning
1/2 jar of spaghetti sauce
1/2 C Parmesan
1/2 of the vegies
1/2 the seasoning
1/2 jar of of spaghetti sauce
1/2 C Parmesan (if you can, mix all this up hours ahead and let the flavors meldge before you bake it. Add a little baking time to bring it up to temp from the fridge).

cover & bake: 350 for 45 minutes, or until the whole thing is bubbly.

Serve with good bread. 

reposted from 9.1.2008

fall cookery

I don't much like fall, as it is the end of swimming season, but I do like fall cooking. I'll be posting links to some of my fall favorites. What are yours?