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from learningandyearning.com

Fresh from the Garden! Grilled Ratatouille -

Café Pistou’s Provençal Shepherd’s pie -Developed by chef Alex Mackay (who’s spent many years in Provence), it swaps lamb for sheep’s cheese – feta is the main filling, mixed with ratatouille ingredients (aubergine, onions, peppers and tomatoes), and is topped with chickpea purée. Forget mash – brique pastry is the final topping, and dried orange peel is the ingredient that transforms it into something quite sublime.

Ratatouille, a hearty, warming vegetable stew. To serve as an hors d'oeuvre, place the ratatouille atop crostini. Or see here for more ideas for using ratatouille to create yummy crostini appetizers: http://www.usatoday.com/experience/weekend/food/chef-bill-three-ways-to-enjoy-ratatouille/13729797/

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from The Café Sucre Farine

Food Photography & Styling Day 2 and Ratatouille (Deconstructed)

Ratatouille …………. do you like it? It’s never been a favorite dish here at The Café. Why?……… The reason was summed up perfectly in a comment from a blogging friend in response to my last post where I shared a photo of both the beautiful raw ingredients used in Ratatouille and my version of the finished …

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Ratatouille Ratatouille is a quick veggie dish that comes together quickly for a fresh weeknight dinner. And its suitable for gluten free paleo and Ingredients Vegan Gluten free Paleo Produce 1 tbsp Basil fresh 1 tsp Garlic 1 Japanese eggplant large 3 Roma tomatoes large 1 Sweet or red onion medium 1 cup Tomatoes 1 Zucchini large Baking & Spices tsp Chili powder 1 tsp Herbs de provence spice mix tsp Pepper tsp Salt Oils & Vinegars tsp Apple cider vinegar 1 tbsp Olive oil extra virgin

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from the Guardian

Anna Jones’ quick and easy vegetable traybake recipes