Ratatouille

And you thought Pixar coined the phrase! This is actually a Mediterranean dish featuring eggplant, summer squash and tomatoes. We have been enjoying using our steady stream of CSA summer squash and zucchini for this dish ~ I use about 4-5 cups of both instead of the eggplant. It is delicious served hot or cold (perfect for eating those leftovers!)

1/2 cup chopped onion

1 clove garlic, minced

1 TBSP olive oil

3 cups cubed, peeled eggplant

1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 1&1/2 cups)

1 Cup chopped peeled tomatoes (or one 7&1/2 ounce can diced tomatoes, undrained)

3/4 cup chopped green sweet pepper (1 medium)

3 TBSP dry white wine

1 TBSP snipped fresh basil

1. In a large skillet cook onion and garlic in hot oil over medium heat until tender. Stir in eggplant, zucchini or summer squash, tomatoes, sweet pepper, wine, dash of salt and black pepper. Bring to boiling; reduce heat. Simmer, covered over medium-low heat about 10 minutes or until veggies are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Stir in basil.
2. I serve this over a bed of quinoa (couscous would probably be good too!). After dinner I stir the leftover pasta and ratatouille together, and we enjoy the next day served cold.

Samosas with Potatoes and Peas

Now we know many of our family members don't like peas, but you can always make this recipe without them! Or use carrots! These are delicious and would definitely be fun to make them with kids.

Boil 1 1/2 pounds boiling potatoes (6 to 8 potatoes). Cover and cook until tender, 25 to 30 minutes. Drain, peel, and mash in a medium bowl. Heat 1 TBSP vegetable oil in skillet. Add 1 tsp black or yellow mustard seeds, and heat until they pop. Add 3 thinly sliced garlic cloves and cook for 20 seconds. Stir the garlic mixture into the mashed potatoes, along with 1 cup thawed frozen peas, 1 diced onion (1/2 cup), 1/4 cup chopped cilantro, 1 diced jalapeno pepper, 2 TBSP lemon juice, and 1 1/4 tsp salt. Preheat oven to 375. Grease baking sheets. Unroll 1 pound thawed phyllo dough on a dry work surface. Cover the sheets with a plastic wrap sheet and then a damp towel on top of the plastic. Melt 1/2 cup butter. Remove 1 sheet of phyllo and lay it on the work surface, with a long side facing you. Brush lightly with melted butter, lay a second sheet on top, and brush it with melted butter. Cut the sheets vertically into 2 1/2-inch strips. Scoop a rounded teaspoon of the potato mixture and pat over the bottom corner of the strip, so it fills the entire corner and not just the corner. For the corner to the other side to make a triangle and continue folding to the end of the strip, as if folding a flag. Place on a baking sheet and brush the top with melted butter. Repeat with the remaining phyllo and filling. Bake until lightly browned about 15 minutes. Serve immediately.