Ratatouille

Ingredients: 

2'ish yellow squash

5'ish roma tomatoes, because they're the same diameter as squash 

2'ish zucchini

1 pkg mushrooms

2 chinese eggplant, because they're the same diameter as squash              

If using regular eggplant, peel and quarter pieces to roast to get diameter similar to other veg.

fresh thyme (stems removed)  

32 oz can of crushed tomatoes

6-8 cloves garlic 

2 shallots

1 tsp dried oregano 

Fresh basil and parm (for garnish) 

EVOO 

Instructions 

1. Heat 4 Tbsp of olive oil in duty oven (on stove top)
2. Add garlic and shallots - cook until soft, then add crushed tomatoes and ~2 Tbsp fresh chopped thyme and dried oregano. Simmer for ~an hour with lid on to bring out flavor 
3. Salt and Pepper to season.

In the meantime ...

1. Preheat oven to 400 degrees.
2. Thinly slice all veggies about the same thickness, 1/4 inch or so. 
3. Lightly toss squash, zucchini, and eggplant with olive oil and sprinkle with s&p. Lay on cookie sheet and roast for ~20 minutes to get water out of veggies and develop a little bit of color. 

Assembly

1. Stack veggies (the roasted ones and also the raw tomatoes and mushrooms) like a sammich, alternating between veggies, then lay on side (so they stand up on side) in dutch oven, with the bottom parts in sauce. See pic.
2. Continue stacking and laying the perimeter of the dutch oven first, then spiraling into the center. 
3. Drizzle the top with EVOO
4. Place lid on dutch oven, and cook for ~45 min.
5. Top with fresh basil and parm, then serve!

Serve with fresh baguette. Also, sausage goes well with it (side), if you want meat! 

Thai Basil Chicken

INGREDIENTS

4 cups fresh basil leaves, tightly packed

6 medium garlic cloves, peeled

9 red Thai chiles, stemmed (12 was too hot)

4 tablespoons fish sauce, plus extra for serving (see note)

2 tablespoon oyster sauce

2 teaspoon white vinegar, plus extra for serving (see note)

1 tablespoon sugar, plus extra for serving (see note)

1 ½ pounds ground chicken

5 medium shallots, peeled and thinly sliced (about 3/4 cup)

2 tablespoons vegetable oil

red pepper flakes, for serving (see note)

 

INSTRUCTIONS

Process basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 2 tablespoon basil mixture to small bowl and stir in fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.

Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.

Add chicken, increase heat to medium, and cook, stirring and breaking up until only traces of pink remain. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink. If you have any extra basil, you can sprinkle it in, if you want. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.

Serve with rice and veggie - we've steamed broccoli or sautéed eggplant and mushrooms or zuchanni

Recipe from Cooks Illustrated