Summertime Ratatouille
Modified from Molly Wizenberg’s Roasted Eggplant Ratatouille recipe 1 pound eggplant, sliced crosswise into 1-inch thick rounds (1 medium-sized eggplant) olive oil 1 pound zucchini, trimmed, halved lengthwise, and sliced into 1/2-inch thick half-moons (or substitute 1 large sweet potato) 1 medium yellow onion, thinly sliced 1 large red bell pepper, cored, seeded and chopped [...]
Homemade vegetable stock
It’s something that doesn’t get penciled in on a Sunday afternoon very often. Making homemade stock takes time (and my hours in the kitchen have been drastically cut since the baby arrived in February). I usually wait for my favorite brand to come on sale and then stock up (no pun intended). However, I have [...]
Say Hello to Spring Greens with this Recipe from Carnation’s Brenda Kordik
The Farmer’s Market season has officially begun and many people, including myself, have already had an opportunity to grab a market bag, a few dollars, and a friend and head out (rain or shine) with elated delight! As much as I love kale, and really I do…it is one vegetable that I carefully portion out [...]