Simple Ratatouille

There are so many ways to eat these slow roasted end of summer veggies! Here they’re piled high on top of toasted bread and ricotta. Use them in pasta or in a frittata as well.

• 2 eggplant, cut into bite sized pieces

• 2 bell peppers, cut into bite sized pieces

• 2 large tomatoes, cut into bite sized pieces

• 1 large onion, cut into bite sized pieces

• 4 garlic cloves, smashed

• 1 tablespoon fresh oregano, minced

• 1 tablespoon Diamond Crystal salt

• 2 teaspoons freshly ground pepper

• 1/3 cup olive oil

Heat oven to 350.

Place veggies on large baking sheet, big enough that the vegetables can cook spread out in one layer.

Add oregano, salt and pepper. Drizzle olive over the vegetables and use you hands to massage the oil into the vegetables. Spread them out evenly on the baking sheet and place in the oven.

Bake for an hour. Remove the baking sheet from the oven and toss the vegetables. Return them to the oven and continue to bake until the vegetables are very soft but still keep their shape when you toss them.

No Knead Everything Bread

You can certainly make this without the everything seasoning, but why would you?

• 1/2 teaspoon active dry yeast

• 2 teaspoons Diamond Crystal salt, or 1 teaspoon kosher salt

• 4 1/2 cups of all-purpose flour

• 1 tablespoon everything seasoning.

In a large bowl add a packet of instant yeast. Add a splash of warm water and mix into the yeast. Add 4 ½ cups of all-purpose flour and 1 teaspoons of kosher salt OR 2 teaspoons of diamond crystal salt. Fill a measuring cup with 2 cups of warm water. Pour a little at a time into the flour and mix together, scraping and turning the dough. Stop adding water when all the flour is just incorporated (you might not use all 2 cups). The dough should be shaggy, sticky but not wet or shiny. Scrape into a tidy ball, place in a large bowl and cover with a damp tea towel.

Place in a warm spot for 8 hours or overnight. The dough should more than double in size and be airy and very bubbly. Lightly flour a baking sheet and scrape the dough onto the sheet. Fold the dough over itself twice and shape into a ball. Place dough onto a piece of parchment paper. Cover the dough with the bowl and prove for another hour. 

Heat the oven to 450 and put a 6 qt dutch oven inside to preheat.

Sprinkle the everything seasoning on the top of the dough. Using kitchen scissors, snip about an inch deep cut into the middle of the dough. When the oven is up to temperature take dutch oven out and place dough and parchment inside. Cover and bake for 30 minutes. Then uncover and bake for another 15 minutes. Remove and allow to cool for at least 20 minutes before cutting in!

Stone Fruit Galette

This was a mix of peaches, plums and handful of leftover cherries (which unfortunately turned out looking a bit like olives). A topping of french vanilla ice cream was a no brainer but I dared to cut the sweetness with a pinch of fresh thyme and a drizzle of balsamic vinegar.

For the crust

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt or 2 teaspoons diamond crystal

• 1 teaspoon sugar

• 2 sticks unsalted butter, chilled and cut into small pieces

• 1/2 cup ice water

For the filling

• 1 tsp. cornstarch

• 1 tsp. salt or 2 teaspoons diamond crystal

• ⅓ cup sugar

• 2 lb. stone fruit cut into ¾"-thick wedges

• 1 egg, beaten

• 1 tbsp demerara sugar for sprinkling

• vanilla ice cream (for serving; optional)

• 2 tsp of fresh thyme leaves (for serving; optional)

• balsamic vinegar (for serving; optional)

Prepare the dough. Add flour, butter and salt to a food processor. Pulse until the butter is broken into pea sized balls. Empty dough into a large mixing bowl. Ad ice water and gently stir to combine. Dough should just come together. Divide the dough into two balls, wrap in plastic squish into a disc and place in the refrigerator.

Meanwhile prep the filling. Add cornstarch, sugar, salt into a large mixing bowl. Add fruit and gently combine.

Heat oven to 375. Roll out one dough disc onto a floured surface into a circle about 3/4 inch thick. Transfer the dough to a lined baking sheet.

Spread fruit into the middle of the dough leaving about 2 inches on the edge. Fold the edges in towards the middle overlapping the dough as necessary. Brush edges with egg and sprinkle with sugar.

Bake at 375 for about 45 minutes, until the crust is golden brown.

Top with thyme when it comes out of the oven and allow to cool for an hour. Serve with a scoop of ice cream and drizzle of balsamic vinegar.

Provolone & Mortadella Melt

Sharp provolone meets sweet mortadella in this melty masterpiece!

Prep time: 5 minutes
Cook time: 10 minutes

2 slices sourdough bread
1/2 cup provolone, grated
1/2 cup fresh mozzarella, grated
1/2 marinated artichokes, chopped
4 slices of mortadella
2 tablespoons butter

Layer provolone, mortadella, artichokes and mozzarella in between bread.
Melt butter in a hot non-stick pan. Add sandwich to pan. Fry on each side for about 5 minutes over medium heat until bread is golden brown and cheese is melted.

Marinated Feta