• 1 onion
• 2 – 3 tomatoes depending on size
• 1 green or red bell pepper
• 2 chili peppers (more/less)
• 1 zucchini
• 1 can black beans
• 2-3c vegetable stock
• dash of salt & pepper
• about 1TB/roughly equal amounts: oregano, garlic, chili powder, cumin, cinnamon or cocoa, and old bay seasoning
1. Heat onion and pepper first, then zucchini and other substantive vegetables
2. Turn heat to medium/low and add tomatoes, beans, stock, and spices.
3. Ready when peppers are as soft as you feel is appropriate.
Garnish with avocado and cilantro, serve with tortilla chips.
This can have whatever quantity of whatever foods you wish. It can be a personal recipe, producing enough for you and your freezer or easily expands to feed a group.
• All the zucchini
• salt & pepper
• olive oil
• balsamic vinegar
• pecorino, romano, &/or parmesan cheese
1. Peel and slice (as thin as possible) zucchini. Season on both sides with s&p. Drizzle with olive oil.
2. Broil 8 minutes. Remove carefully, arrange in a pretty fan. Drizzle remaining oil from pan, balsamic vinegar, then sprinkle with pecorino/parmesan cheese and fresh parsley (we don’t have that in our garden but it was tasty without :) ).
This is from the inspiring Eric Ripert, from his series Avec Eric (which I love endlessly). Here he demonstrates how to make this in a toaster oven: http://bit.ly/1eCXplO
• 2 tomatoes
• 2 zucchini
• 1/3 onion
• handful each: mushrooms, spinach
• 2 eggs
• 1/3c (almond) milk
• handful cheese (Parmesan, mozzarella)
• fresh oregano, rosemary, thyme, sage, and garlic
• herbes de Provence, s&p, olive oil
1. Roast sliced zucchini at 450. Flip once, browning slightly on both sides.
2. In casserole dish, layer chopped onion, zucchini, spinach, mushroom, and tomato. Pour over half mixture of beaten egg, milk, s&p. Add herbs and cheese (in this case, parm & mozz but goat or gruyere would be awesome).
3. Continue layering, finishing with egg mixture then full zucchini layer. Cover with sliced tomato, sprigs of thyme, & olive oil. Bake at 350 for 45m (or more, if needed).
(*inspired by this eggplant tart, which includes crust http://nyti.ms/18DwDUF)
1 (or so) each:
• white onion
• red bell pepper
• large tomato (or a few medium)
• Garlic, olive oil, parsley, s&p, fresh Provençal herbs of your choosing
1. Cut eggplant and zucchini into large cubes. In olive oil, cook over medium heat for a few minutes, until eggplant softly browns
2. Remove from heat, set aside. Now heat cubed onion and red pepper in same fashion. Mash and mince 2-3 cloves garlic and add, along with some s&p. Set aside in another bowl.
3. Heat cubed tomato & olive oil
4. In large pot, layer 1/2 of tomato mix, then pepper & onion mixture, then zucchini & eggplant, then rest of tomato. Sprinkle parsley (lots) on top, drizzle olive oil. I put a few sprigs of oregano, lavender, sage, and thyme to infuse. Cover.
5. Leave on medium heat for a while, then remove sprigs and stir. 6. Stir every so often, and eventually remove cover and set to boil. Stir more frequently during this period. Simmer.
It’s done when you feel it’s reached a good consistency. I like mine soupy, so I don’t reduce very long and add a bit more olive oil here and there. If you like less liquid, let it boil longer or squeeze the gel/seeds from the tomato before you begin. If you’d rather make the movie version, look for “confit biyaldi”.
Serve with big chunk of fresh bread, and love your leftovers. :)