- Oven safe Dutch Oven
- ¼ cup EVOO extra virgin olive oil
- 2 red onions cut into one 1-inch pieces
- 5 garlic cloves peeled and smashed
- 1 ½ teaspoons of “Herbes de Provence” *recipe follows
- ¼ teaspoon red pepper flakes
- 1 ½ pounds eggplant peeled and cut into 1-inch pieces
- 2 lb. plum tomatoes peeled, cored, and chopped coarsely
- 2 small zucchinis cut in half lengthwise and cut into 1-inch pieces
- 1 red bell pepper stemmed, seeded, and cut into 1-inch pieces
- 1 yellow bell pepper stemmed, seeded, and cut into 1-inch pieces
- 2 tablespoons fresh basil
- 1 tablespoon minced fresh parsley
- 1 tablespoon sherry vinegar substitute red wine vinegar or apple vinegar
- Adjust oven rack to middle position and heat oven to 400 ° F.
- Heat olive oil in a Dutch oven over medium high heat until shimmering.
- Add onions, garlic, salt to taste, (1/2 teaspoon) and pepper to taste (¼ tsp.) and cook stirring occasionally, until onions are translucent and start to soften (about 10 minutes).
- Add Herbes de Provence*, pepper flakes; cook stirring frequently for one minute.
- Stir in eggplant and tomatoes.
- Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper; stir to combine. (Salt and pepper can be to your taste.)
- Transfer oven-safe pot to oven and cook uncovered until vegetables are very tender and spotty brown (40 to 45 minutes).
- Stir in zucchini, bell peppers, salt, pepper and return to oven.
- Cook uncovered, until zucchini and bell peppers are tender (20 to 25 minutes).
- Remove pot from oven, cover, and let sit until zucchini is translucent and easily pierced with tip of a knife, 10 to 15 minutes.
- Using wooden spoon, scrape any browned bits from side of pot and stir back into ratatouille.
- Stir in basil, parsley, and vinegar.
- Transfer ratatouille to serving platter and drizzle with about 1 tablespoon of oil and sprinkle a bit more basil to taste.
- 1 head of cauliflower cored and cut into one inch florets
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 4 ounces feta cheese softened
- 1 sweet onion thinly diced
- 1 large egg lightly beaten In place of an egg, you can use ¼ cup of unsweetened applesauce. Frankly, I would prefer to add an egg.
- 2 garlic cloves minced
- 1 teaspoon grated lemon zest plus lemon wedges for serving
- 1/2 cup all-purpose flour
- Heat oven to 450 degrees F.
- Toss cauliflower with one tablespoon of oil turmeric, coriander, salt, ginger, and pepper.
- Transfer to an aluminum foil lined rimmed baking sheet and spread into a single layer.
- Roast until cauliflower is well-browned and tender, about 25 minutes.
- Let cool slightly then transfer to a large bowl.
- Mash cauliflower with potato masher and stir in feta cheese, sweet onion, egg, garlic, and lemon zest until well-combined.
- Sprinkle flour over cauliflower mixture and stir to incorporate.
- Using your wet hands divide mixture into 4 equal portions.
- Pack gently into 3/4-inch-thick cakes, and place on prepared sheet.
- Refrigerate cakes until chilled and firm, about 30 minutes.
- Line a large plate with paper towels. Heat remaining 3 tablespoons of oil in a 12-inch nonstick skillet over medium heat until shimmering.
- Gently lay cakes in skillet and cook until deep golden brown and crisp, 5 to 7 minutes each side.
- Drain cakes briefly on prepared plate. Serve with lemon wedges.
Lemon Herb Mediterranean Chicken with Potatoes
- 4 skinless bone-in chicken thighs.
- Juice from one lemon.
- 3 tablespoons of extra virgin olive oil.
- 1 tablespoon of balsamic vinegar.
- 3 large garlic cloves crushed.
- Dried basil to taste or 2 tsp.
- Dried oregano to taste or 2 tsp.
- Dried parsley to taste or 2 tsp.
- Salt to taste.
- 8 baby potatoes halved and skinned.
- 1 eggplant skinned and cut into bite-sized chunks.1 red onion minced.
- 1 red bell pepper.
- About 16 capers or 8 sliced olives.
- In a baking dish, combine lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley, and salt to use as a marinade.
- Remove ½ of the marinade to use later.
- Add the chicken and stir to coat.
- Cover and marinate for about 1 hour.
- Preheat oven to 400 degrees F.
- Meanwhile, in a large frying pan, heat about 1 tbsp. olive oil, and sear the chicken until brown on each side. (Do not overcook.)
- Place the chicken in the baking dish, throw the veggies in, and mix.
- Pour the marinade that you put aside onto the veggies.
- Bake the chicken until the potatoes are soft.
- Serve hot.
Mediterranean Ground Beef and Green Peppers
- 1 lb. lean ground beef 90 % lean
- 1 can diced tomatoes 14 oz.
- 1 14 oz. bag frozen diced green peppers or 2 – 3 fresh green peppers, diced
- ½ cup diced onion
- 1 clove diced garlic
- 1 tbsp. Italian seasoning
- Salt & pepper to taste
- Grated Romano cheese sprinkled over serving
- Add diced tomatoes, including the juice, green peppers, onion, garlic and Italian seasoning to a medium pot and bring liquid to a boil.
- Crumble ground beef into the pot and stir, cover and simmer 45 minutes, stirring occasionally, until ground beef is cooked through.
- Serve in bowls; sprinkle with Romano cheese and enjoy.