Ratatouille Niçoise
Every French cook has their own version of this classic Provençal stewed vegetable dish (which originates from the area of Nice, hence the Niçoise in the title). Purists will tell you that each vegetable must be sautéed separately before stewing as a whole. While it does save a little time to sauté everything together at once, my husband’s step mother, Charlotte, attests that “c’est bon, mais ce n’est pas pareil”, which means “it’s good, but it’s just not the same,” and I have to agree. Ratatouille may be served cold, room temperature,...
Read MoreRoasted red pepper & tomato bisque
The perfect late-summer, early-fall soup, this “creamy” bisque is achieved by thoroughly blending the soup on high speed. The method of rolling the roasted peppers in newspaper comes from my sister-in-law, Bernadette, in Nice who learned the technique from her mother-in-law years ago. For extra smokiness, consider adding a teaspoon of smoked paprika. Serves 6 2 lbs. (8-10 large) red bell peppers (leave half of the peppers intact, cut remaining peppers in 1-inch chunks) Newspaper, several sections 2 T. unsalted butter 2 T. olive oil 1 large onion, sliced in half rounds 1 T....
Read MoreStuffed vegetables Provençal
Wondering what to cook this time of year? Head to your local farmers market and select an array of beautiful vegetables. Make a stuffing of sautéed vegetables, meat, and rice (or bread crumbs), and voilà!, you have a complete meal that pleases adults and kids alike. Similar in concept to meatloaf, my version of this Provençal classic is heavier on the veggies and more stylish than its loaf-shaped cousin. Endless variations can be created from this recipe. Below lists summer vegetables, but equally delicious and satisfying is the array of off-season possibilities with winter squash, such...
Read MoreBasic brown rice
Looking for a wholesome alternative to bread crumbs? When combined with vegetables and/or meat, rice works wonderfully as a stuffing. Enjoy this universal recipe in all your recipes calling for white or brown rice. The cooking method presented here maximizes taste and nutritional benefits. Recipe adapted from Nourishing Traditions by Sally Fallon. Soaking & slow cooking the rice helps to neutralize the phytic acid content and break down naturally occurring enzyme inhibitors grain in whole grain rice. Brown rice is highest of all grains in B-vitamins and also contains iron, vitamin...
Read MoreFennel & cauliflower soup
I get inspired when I see beautiful produce at the farmers’ markets or in the grocery store; I was impressed with the massive fennel bulbs available this week at Ozark Natural Foods in Fayetteville. This recipe marries the freshness of spring with the comfort of winter. Serves 4-6 Ingredients 3 T. + 1 T. unsalted butter 2 T. extra virgin cold-pressed olive oil 2 medium yellow onions1 large fennel bulb 1 head of white cauliflower Salt 2 c. low-sodium chicken or vegetable stock 1/2 t. dried tarragon Juice of 1/2 a lemon 1/ Peel the onions, and cut in half through the root and sprout,...
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