This is the easiest ratatouille ever. Chop everything, drop in a big pot, bake, done! And after a few hours of long slow cooking in the oven, this ratatouille is silky and shiny and fragrant and amazing. I recently changed this recipe to a doubled amount, so that there are leftovers…a very important goal. For a stovetop version, click here.… Read more
Caramelized, garlicky, goodness!
Roasted Garlicky Brussels Sprouts
Yield: Five 1-cup servings // 162 calories, 3 net carbs
1 pound Brussels sprouts
6 tablespoons extra virgin olive oil
8 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil … Read more
Backyard bounty or farmer’s markets, friend’s gardens, or roadside stands, there’s no denying the appeal of a counter filled with late summer tomatoes.
When I started experimenting with roasting times and temperatures, I didn’t know I would be making highly-addictive tomato candy. My sweetie had to gently suggest I stop my maniacal late night nibbling.
I may sneak back out … Read more
If falling leaves and changing colors don’t let me know that autumn is here, my local organic grocery leaves no doubt: plump pumpkins and squashes of every variety suddenly appear in bright piles, which leads me to thinking about stews and gratins and this easy baked acorn squash recipe, most of all.
Baked acorn squash is easy, classic, warming, and … Read more
This is a wonderful holiday dish, but it’s also delicious any time in the fall and winter. It first began life as a yam dish with maple syrup and raisins. Then a low carb life came along, and this version was born! If you can afford it, a few raises, cut in half, could be added 🙂
Roast Pumpkin with … Read more