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Ratatouille is one of my favorite vegetarian dishes, and while it takes a bit of time to prepare it’s well worth it. The combination of vegetables and the rich tomato, garlic and herb flavors is complex and wonderful. This version will take you right to Southern France, and goes great as a side dish, or even on its own with a bit of rice or pasta.
Ingredients for Ratatouille
Potatoes are sooo good. But they are also so common, that I’m always looking for new ways to make them. This recipe brings me back to my East Coast days, and great pub food. The dish is pretty easy to make, despite having to “bake twice”. Really we’re just adding about 10 minutes of prep and mixing, and a few more minutes of cook time, to a standard baked potato.
Apple and pork is one of those food combinations that is just a natural…remember that old Brady Bunch line “Pork Chops and apple sauce”…well you don’t just make that up, it comes from hundreds, if not thousands, of years of food history.
Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count. You can also add in ingredients to change it up and
