French Ratatouille (from Asparagus to Zucchini)
1-2 heads garlic, peeled and slivered
zucchini, eggplant, onions, peppers, all cut into 1 1/2 inch chunks
chopped fresh parsley
chopped fresh basil
Heat oven to 300 degrees. Starting with the tomatoes, layer vegetables and herbs in baking dish, filling it very full. Drizzle 1-2 tablespoons olive oil over each layer. Cover and bake 3 hours. If soupy, uncover during last hour. Baste with liquid if you like. Makes any number of servings. Delicious served with warm crusty bread and fresh mozarella.
Roasted Red Pepper Sauce (from Farm-Fresh Recipes)
4 sweet red peppers
2 cloves garlic
1-2 T olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow to cool to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender, add garlic and 1 T olive oil. Puree. Add more garlic or oil to taste. Use as pizza topping, meat marinade, addition to hummus or other dip, and pasta.
Sausage and Peppers (from Farm-Fresh Recipes)
4 lbs spicy Italian sausage links
10 sweet peppers in assorted colors, seeded and cut into chunks
1 large onion, quartered
1 tsp dried oregano
1 tsp fennel seed
2/3 cup dry white wine
1/3 cup chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve as sandwich or pasta topping.
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