It’s almost the end of July, and that means the long hot days of humidity smelling like wet grass are followed by roaring thunderstorms and heavy rains all through the night. And if you garden, this is most certainly your garden’s favorite time of year!
This summer I set up two planters on our back patio and pretty much threw in whatever plants and seeds I could fit. Along with some festive patio lighting, a clean-up of our table and chairs, and a shrub trimming, the space is finally livable again. It also smells wonderful with a fresh lavender plant, a bountiful herb garden and two very healthy and fast-growing cherry tomato plants beside a lettuce bed and assortment of vegetables that are currently fighting for nutrients and light!
If, like me, your herb garden and zucchini plants are ready to burst forth, this herb garden ratatouille is the perfect summer dish to showcase your summer harvest. I’ve made a few variations of this sliced vegetable ratatouille over the years, but this version from Tasty has a rich sweet tomato sauce base to help soften the vegetable slices as they bake, and is topped with an incredibly robust herb sauce that really celebrated my home-grown herbs. It’s also a beautiful display and can easily be shared for a potluck. My adaptation from the original recipe was to remove the eggplant (not my husband’s favorite vegetable), double up on zucchini and add one sliced potato, but you can easily eliminate that for a simple low-carb summer dish.
- 3 large zucchini, sliced into 1/4″ rounds
- 2 large yellow squash, sliced into 1/4″ rounds
- 1 Idaho potato, sliced into 1/4″ rounds
- 6 roma tomatoes, sliced into 1/4″ rounds
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 onion, diced
- 28 ounce can crushed tomatoes
- 2 TB olive oil
- 1 garlic clove, finely diced
- 2 garlic cloves, finely diced
- 2 TB olive oil
- 8-10 fresh basil leaves, diced
- 2 TB fresh parsley, diced
- 2 tb fresh thyme, diced
Preheat oven to 375 degrees. In a large pan, add olive oil, garlic, onions and peppers and cook on medium heat until onions are soft and translucent, then stir in crushed tomatoes. Transfer this sauce base to bottom of a large casserole dish. Arrange sliced vegetables in alternating patterns on top, however you like! I prefer rows in a rectangular dish, but you can also arrange in a circular pattern in a round baking dish. Mix herb sauce and add to top of ratatouille. Cover with aluminum foil and bake for 40 minutes, then uncover and for additional 20 minutes. Serve while hot, but also tastes great cold the next day!
Final version bubbling up right out of the oven…
I’ve been making winter bean chili for years with the same tired ingredients. It was SO refreshing to enjoy a summer chili with white beans and butternut squash! The cornmeal added some mild thickness and texture to the broth. Surprisingly this was not a sweet dish, and it paired perfectly with some white wine while sitting on the porch. Bam! Summer.
- 2 red bell peppers, cut into chunks
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup cornmeal
- 1/2 cup thinly sliced green onions
- 3 tablespoons olive oil
Add oil to pan and swirl to coat, with pan on medium heat. Add garlic and onion, cook 5 minutes. Stir in dry spices and cook for 5 more minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add cornmeal and beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
With Labor Day just around the corner, it seemed appropriate to prepare one final cold pasta salad before bidding farewell to summer. This fresh Asian salad uses good old spaghetti, roughly chopped cool Napa cabbage, crunchy shredded carrots and whole edamame for a family-friendly feast. It’s tossed in a velvety smooth salty peanut butter dressing and is dreamy for a picnic or in the fridge as leftovers. It’s also easily adaptable if you want to throw in fresh peanuts, diced apples, cucumber, peppers or other favorite ingredients. The secret is the amazing peanut sauce, which you could also use as a nice tofu marinade. I like to have some spicy garlic chili sauce on hand to throw on top. So simple!
COLD PEANUT NOODLE SALAD
1 lb spaghetti, cooked and drained
1/2 head Napa cabbage, roughly chopped
1 cup shredded carrots
1 cucumber, peeled and julienned
1 red pepper, seeded and julienned
1/2 cup cilantro, diced
1 cup creamy peanut butter
1/2 cup soy sauce
2/3 cup warm water
3 Tbs ginger, finely diced
2 garlic cloves, finely diced
1 Tbs toasted sesame oil
1 Tbs honey
3 Tbs rice wine vinegar
In a small mixing bowl combine all ingredients for peanut sauce and briskly whisk with fork for 2-3 minutes until it is a smooth, consistent texture. In large serving bowl combine cooked spaghetti with fresh salad ingredients, then toss in peanut sauce and thoroughly combine using tongs. Serve fresh!
Trader Joe’s has the most amazing selection of vegetarian “meat” products. Their meatless beef crumbles are a steal at $2.99, the Soyrizo is heavenly, and I also favor their Italian Vegetarian Sausages over any other brand. This week I was craving some sweet and salty roasted brussel sprouts and have heard of a meat-lovers Italian dish with which I decided to make vegetarian. It LITERALLY couldn’t have been easier. This was a big hit as a summer lunch that cost around $10 to make, but I will definitely be making it as a Thanksgiving side dish this year too!
BRUSSEL SPROUTS, WHITE BEANS AND SAUSAGE
2 lbs brussel sprouts
1 can cannellini beans
1 package of Trader Joe’s vegetarian Italian Sausage (4 large links)
Freshly shaved Parmesan cheese
2 Tablespoons olive oil
Salt and pepper
Preheat oven to 400 degrees F. Cut each sprout cut in half and toss on ungreased baking pan. Cut Italian sausages on an angle into 1/4” slices and add to the baking pan. Pour olives oil over the mixture then toss with your hands. Season with some salt and pepper, then bake for 20 minutes. Remove from oven and let cool. Drain can of cannellini beans and add to the brussel sprout mixture in a large bowl. Add some freshly shaved Parmesan before serving.