10450 Richmond Rd. Belding, Michigan 48809 Google Map 616-307-6124
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Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.

Hardships this SpringJune 4th, 2017

So I could pine on about woodchucks eating entire plantings of broccoli, kale, and lettuce. About our onion plants dieing. About a cool spring and now a dry early summer.  About flee beetles in o

New recipe: Veggie SoupMay 23rd, 2017

Ingredients: 6 Quarts Chicken Broth 2 Cups Sliced Carrots 2 Cups Chopped Celery 4 Cloves of Garlic 1 Large Onion, Diced 1-2 Cups Miscellaneous veggies or leftover veggies from the refrigerator-Broccol

New recipe: SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIESMay 23rd, 2017

    INGREDIENTS: 8 bone-in, skin-on chicken thighs 16 ounces baby red potatoes, halved 16 ounces baby carrots 16 ounces green beans, trimmed 2 tablespoons chopped fresh parsley leaves

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