Summer Bean Ratatouille

When the evenings cool down and summer comes to an end I become desperate at the farmers market. I want to buy everything in site! Rataouille is one of my favorite ways to use up large amounts of vegtables. Ratatouille is wonderful to make ahead of time since it only gets better as the flavors develop.

This Summer Bean Ratatouille is from one of my favorite chefs Peter Berley's Flextiarian Table. I love this book not only because the recipes are imaginative, easy and delicious but they are geared towards both "flexible" eaters as well as vegetarians. The recipes are divided into seasons highlighting what is freshest.

This Ratatouille combines the traditional eggplant, tomatoes, peppers and zucchini with cranberry beans and red wine for an unexpected twist on a classic. The nutty cranberry beans transform a vegetable side dish into a hearty entree. The addition of wine makes it a bit murkey looking but it adds a rich fruity intensity. Serve with grilled steak, salmon or on its own over rice.

Summer Bean Ratatouille

adapted from The Flexitarian Table, Peter Berley

1 pound fresh shell beans, such as cranberry beans, black-eyed peas, or chickpeas shelled (about 1 1/2 cups), or one 15-ounce can pinto beans, rinsed and drained

2-3 sprigs fresh thyme

1 bay leaf if using fresh beans

sea salt or kosher salt

1/3 cup extra-virgin oilive oil

2 medium red onions, chopped

1 teaspoon cumin seeds

1 pound plum tomatoes (5-6), cored, seeded and coarsely chopped

1 1-lb eggplant, cut into 1-inch cubes

1 red bell pepper, cored, seeded, and cut into 1-inch pieces

1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

1 large sprig fresh flat leaf parsley

1 pound small zucchini, diced

3 garlic cloves, coarsely chopped

1/2 teaspoon red pepper flakes

1 cup dry red wine, such as Cotes du Rhone or Shiraz

If using fresh beans, place them in a pot with 1 thyme sprig, the bay leaf, and cold water to cover by 1/2 inch. Bring to boil over high heat, then reduce the heat and simmer, partially covered, until just tender, about 15 minutes, adding a little more water if needed to keep the beans covered. Season with 1/2 teaspoon salt and simmer, uncovered, for 5 ore minutes. Drain the beans and discared the thyme and bay leaf.

In a large heavy pot, heat the olive oil over medium-high heat until shimmering. Add the onions, cumin, and 2 teaspoons salt and cook, stirring, until the onions are soft but not browned, about 10 minutes.

Add the tomatoes, eggplant, bell peppers, parsley sprig, and the remaining 1 or 2 thyme sprigs. Stir to combine, cover, and simmer, covered, for 8 to 10 minutes, stirring occasionally. Stir in the zucchini, garlic, red pepper flakes, wine and drained or canned beans. Reduce the heat to medium-low and simmer, covered, until the vegetables are tender, about 20 minutes.

Transfer the ratatouille to a large bow, then set a large strainer over the pot and pour the ratatouille into the strainer (set the bowl aside). Discard the herb sprigs. Let drain for 10 minutes, then shake the strainer to release as much liquid as possible into the pot. Return the ratatouille to the bowl.

Bring the strained liquid to a simmer over high heat and simmer until it reduces to a glaze, about 5 minutes (you will have about 1/3 cup liquid). Use a rubber spatula to scrape the liquid into the ratatouille and stir to combine. Serve warm or at room temperature.

Not So Secret Obsession...

I am slightly hesitant to admit to my obsession with avocados . I eat AT LEAST half an avocado a day. I have boxes shipped to me from California on a weekly basis. Timed perfectly so I am never without.

I am always looking for healthy ways to substantiate my meals. As long as I can eat avocado, peanut butter and chocolate everyday (not together of course) I am a very happy girl.

Not only are avocados deliciously creamy and luxurious but they are also a powerhouse for your health! Avocados are a fruit belonging to the Lauraceae family. They provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They also contain more potassium then bananas! And are rich in heart healthy monounsaturated fats which keep you feeling full.

Sometimes the simplest foods are them most satisfying. The difference lies in the quality of your ingredients!

One of my favorite lunches is 1/2 toasted ezekial english muffin topped with 1/2 avocado, a hardboiled egg , pea shoots and a pinch sea salt. I love the creaminess of avocado and egg on the warm crunchy sprouted bread.

Will's avocados:

I discovered Will's avocados at the farmers market in San Francisco. Will ships year round! Gwens in the winter, followed by Haas and Reeds.

http://www.willsavocados.com/

Caramelized Summer Squash

In the sping I find I eat nothing but asparagus. But when summer squash comes to the market I can never get enough. Sauteing summer squash is one of my favorite ways to prepare this vegetable. Pre-salting the squash draws out the moisture so when it is seared the squash is intensely sweet and caramelized. My favorite squash for this is called a zephyr squash. It is a small yellow squash with a green tip. But this technique really works for any type of squash. There are so many interesting varieties popping up at the markets its worth experimenting.

I love this as a side dish but I find I often prepare it ahead of time and use to add to my salads. It is delicious hot or cold added to sandwiches, salads, eggs or eaten alone!

Caramelized Summer Squash

summer squash- cut into 1/4 inch diagonal slices

salt

olive oil

Pre- salt the cut squash and lay on paper towel for 30 minutes. Wipe the squash dry with paper towels.

Heat a non stick pan with oil. When it is hot add the squash in a single layer. Cook on each side for about 3 minutes, or until caramelized.

Lay out on paper towels to remove the excess oil. Sprinkle with fresh ground pepper.