This page does not have a description.

Categories

Recipes in Season (0)

Apple Ratatouille

Created this years ago—during apple season—because it’s tasty, full of good local ingredients, and it is a great way to get kids to eat some veg.

Source: Although this is my creation, I found a similar recipe in a book about apples. (Entered by Donna Mohr)
Serves: Serves 4 as a side dish or 2 for a generous lunch.
Vegan!

Ingredients
1/2 cup oil--suggest safflower but olive will suffice
2-4 apples 2 large, 3 medium, or 4 small--cored/chopped
1 small onion, finely chopped
2 small zucchini, chopped
1-2 small yellow crookneck squash, chopped
2 cloves garlic, finely minced
1 large tomato, chopped
1/3 cup English walnuts, chopped
1 teaspoon salt
1/8 teaspoon each: chili powder & freshly ground nutmeg
1/4 teaspoon turmeric
1 apple sliced for garnish

Step by Step Instructions
  1. Saute diced apple, onion, zucchini, crookneck--individually--until golden (using about 2 T oil for each batch). As each batch is cooked, set aside. Next, salute the garlic; do not brown.
  2. Return apples and veg to pan and add tomato, walnuts, salt, chili powder, nutmeg, turmeric. Continue cooking on low heat until well blended. Serve warm topped with thinly sliced apples.
  3. Great accompaniment to roasted chicken or turkey. In warm weather, toss your fav salad greens in a little olive oil, some white Balsamic, and a little sea salt. Top with room temp ratatouille and fresh apple slices.

Comments

Comments added by fellow market members.