Ratatouille

http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper

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Corn with caramelized onion

http://www.epicurious.com/recipes/food/views/Caramelized-Corn-with-Onions-and-Red-Bell-Peppers-107871

 

  • 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
  • 2 tablespoons olive oil
  • 2 red bell peppers, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon chili powder

I swapped the cilantro/chili powder for more garlic & onion, used butter instead of olive oil.

Creamed Spinach

http://www.marthastewart.com/317508/easy-creamed-spinach

Ingredients:

  • coarse salt and ground pepper
  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
  • 2 tablespoons butter
  • 1/2 medium onion, minced
  • 4 garlic cloves, minced
  • 4 ounces bar cream cheese, cut into pieces
  • 1/2 cup milk
  • pinch ground nutmeg

Directions

  1. STEP 1

    Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.

  2. STEP 2

    In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.

  3. STEP 3

    Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

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Bell Pepper Couscous

http://www.foodnetwork.com/recipes/food-network-kitchens/rainbow-bell-pepper-couscous-recipe.html

This was good, very heavy on the bell peppers. Leftovers make a good addition to chili.

 

Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
Half an onion (I used yellow)
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup couscous

Directions
Heat the olive oil in a medium saucepan over medium heat; add the garlic and onion and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.

Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

If it’s not moist enough, add broth. Don’t add too much salt.