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Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Kale & Pimento Crustless Quiche

Kale & Pimento Crustless Quiche

Aug 21, 2022
Ingredients• Olive oil• 1 small yellow onion, halved and thinly sliced• 2 cloves garlic, minced• 1 cup chopped mushrooms• 1/2 small pimento pepper, halved and thinly sliced• ½ teaspoon dried...

Easy Fall Ratatouille

The French Fall Classic Made Easy! 

  • 4 tbsp olive oil
  • 1 medium eggplant, cut into 1 inch chunks
  • 1 green bell pepper, cut into 1 inch chunks
  • 2 medium zucchini, cut into 1 inch chunks
  • 1 kohlrabi, peeled and cut into 1 inch chunks
  • 1 red onion, cut into 1 inch chunks
  • 3-4 garlic cloves, thinly sliced or roughly chopped
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar
  • ½ bunch fresh basil (plus more for garnish)
  • 1 can (796 ml) diced tomatoes
  • 2-3 sprigs fresh thyme

 

  1. Heat half of the oil in a large oven-proof skillet over medium heat. Add in the eggplant and fry until golden, about 2-3 minutes per side. Set aside in a large bowl.
  2. Add the remaining oil to the preheated skillet and fry the zucchini. Don't cook them all the way through, just until golden and slightly softened. Season with a pinch of salt and pepper and set aside in the same bowl with the eggplant.
  3. To the same skillet add the bell pepper, kohlrabi, onion and garlic; sauté for about 5 minutes. Add in the diced tomatoes and balsamic vinegar. Reduce the heat to a medium-low, bring to a simmer and break the tomatoes with the back of a wooden spoon. 
  4. Allow the sauce to simmer until it starts to thicken. Season with salt and pepper.  Stir in the fried veggies, basil and thyme.
  5. Partially cover the pan and cook over low heat for about 30 minutes, stirring occasionally, or until sauce is thick and veggies are tender. Alternatively, you can bake it uncovered in the preheated oven at 350°F for 30-35 minutes.
  6. Garnish with fresh basil and serve with warm crusty bread, if desired.