Please tune in to GBMC’s Facebook page on Tuesday, June 19 at 6pm for another live cooking demonstration with Michael and Jana!
Ingredients (Ratatouille)
1 onion, thinly sliced
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 eggplant, large dice (3 cups)
1 zucchini, julienne
1 red bell pepper, julienne
2 tomatoes, seeded and rough chop
¼ tsp dried oregano
¼ tsp dried thyme
⅛ tsp ground coriander
½ cup basil, julienne
Salt and pepper to taste
Ingredients (Salade Lyonnaise)
4 cups frisee greens 1 lb chicken
½ lb turkey bacon, medium dice
2 tbsp extra virgin olive oil
1 shallot, chopped
4 tbsp sherry vinegar
1 tbsp dijon mustard
4 whole eggs
Salt and pepper to taste
Directions
- In a large skillet, cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
- Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot, but not smoking.
- Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
- Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally for 12 minutes.
- Stir in the tomatoes and cook the mixture, stirring occasionally for 5 to 7 minutes, or until the vegetables are tender.
- Stir in the oregano, thyme, coriander, and fennel seeds, as well as salt, and pepper to taste, and cook the mixture, stirring, for 1 minute.
- Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
Recipe yields 4 servings
Calories: 105
Total Fat: 7.2g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 16.4mg
Protein: 1.5g
Carbohydrate: 9.2g
Nutrition (Lyonnaise)
Calories: 149
Total Fat: 9.2g
Saturated Fat: 2g
Cholesterol: 206mg
Sodium: 458.6mg
Protein: 11.9g
Carbohydrate: 4g
