Sides, Vegan, Gluten-Free, Primal/Paleo


My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature. Click for the recipe

Roasted Pumpkin

I can’t help it – when October comes along and the peaches, plums and summer squashes on grocery stores shelves are gradually replaced with apples, oranges and pumpkins, I just have to have me some pumpkin. Tonight, I made the simplest, and one of my favorite, pumpkin recipes – oven roasted pumpkin. Except for the part where you cut the pumpkin, endangering your fingers, it’s a very easy recipe. Just use a sharp knife, and be careful! Click for the recipe