Ratatouille with Mushrooms and Tomatoes

ratatouilleIngredients:

3 T olive oil
4 cloves garlic, minced
1 t dried basil
1/8 t ground black pepper
1/4 t turmeric
2 twists of kosher salt
1 medium globe eggplant, cubed
1 zucchini, sliced
1/2 sweet onion, sliced
2 banana peppers, deseeded, deveined, and cut into 1inch strips
1 bell pepper, deseeded, deveined, and cut into 1 inch strips
8 oz small cremini mushrooms, rinsed, dried, and thickly sliced
2 large tomatoes, chopped, about 1 1/2 cups
2 T parsley, roughly chopped
1 t lemon juice Read More


Wild and Brown Rice Stuffed Acorn Squash

Serves 4-6

Ingredients:

2 medium (or 3 small) acorn squashes, halved with seeds and fibers removed
2 1/2 cups vegetable stock
1 cup Wild and Brown Rice
1 1/4 T dried ground garlic
2 t dried ground rosemary
1 T dried basil
1/2 cup dried currants, cranberries, or raisins
1/3 cup (or more if you just love nuts) smashed walnuts
2 T unsalted butter
2 T dark brown sugar, packed (3 T unpacked)
1/4 t ground black pepper Read More



Oven Roasted Lamb Loin Chops

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Ingredients:
nutrition facts

12 lamb loin chops, frenched

Marinade Ingredients:

3/4 cup fresh squeezed lemon juice
1/3 cup olive oil
1/2 cup garlic red wine vinegar
1/4 cup good aged balsamic vinegar
3/4 cup red wine
1 small jar chopped garlic cloves
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
1 stalk lemon grass, smashed and chopped*
1/2 cup mint, chopped (chocolate mint is the preferred mint, but others will do)
2 T fresh Greek Oregano (or 1 t dried)
1 T fresh Rosemary (or 1/2 t dried Read More