Sheet Pan Ratatouille

Sheet Pan Ratatouille is a great side for chicken or golden halloumi and garlic bread.

This serves 2, double for 4 servings

1 red bell pepper, cut into 1 inch pieces

1 zucchini, cut into ½" medallions.

1 medium red onion, cut into 1 inch chunks

Bunch thyme, approximately 4 tsp of leaves stripped off the stem.

1 cup cherry tomatoes

1 tbsp white wine vinegar

2 tsp honey

4 cloves garlic, peeled whole

Salt and pepper

Olive oil

2 chicken breasts -or- 200g halloumi

- Preheat oven to 450°

- Line a sheet Pan with parchment.  

- Toss the peppers, zucchini, tomatoes, onions, thyme and garlic with 1 tbsp or less of olive oil.  Season with salt and pepper.  Put in the middle oven rack, stirring halfway through cooking. 14-16 minutes.  Until the tomatoes burst.

- Cook protein of your choice. *CHICKEN* season with salt and pepper, brown in oiled pan 2 - 3 minutes a side and then add to the sheet pan.  *HALLOUMI* cut into 4 pieces, rince halloumi and dry with paper towel.  Heat a non stick pan over medium and dry fry until golden, 2 - 3 minutes a side.

- In a bowl, add 1 tbsp olive oil, honey, and white wine vinegar, mash the roasted garlic add salt and pepper.  Toss the roast veggies in the dressing.  Serve with the protein.

- Enjoy!

Leek and Potato Soup

It is soup season.  This soup came around from finding some huge leeks at a market.

Leek and Potato Soup

2 large leeks or 4 regular leeks

6 russet potato or any other starchy potato

1 tbsp+ chicken better than bouillon

Enough water to cover potatoes

6 rashers bacon

1 to 2 tbsp butter

1 cup grated gouda

Salt and pepper

- Remove dark green leek top and slice lengthwise.  Since the leek and shake off the water.  Cut each half lengthwise again and then slice across the leek.

- Peel potatoes and chop into small cubes. Set aside.

- Cut the bacon rashers into small pieces.  Place in a heavy bottom pot and render the fat out and the pieces are lightly golden. Remove bacon from pan. 

- Add 1 to 2 tbsp of butter to pot and all the sliced up leeks.  Sweat the leeks moving around until they are all started to cook.  Cover for 2 to 4 minutes until the leeks are nice and tender.  Add better than bouillon.

- Add potatoes and enough water until all the potatoes are covered.  Cook until potatoes are soft and mashable.

-Mash potatoes, add cheese and salt and pepper to taste 

- Enjoy!

Butternut Squash Sage Ravioli

Buternut Squash Sage Ravioli

500g butternut squash ravioli fresh pasta

400g butternut squash, cubed

120 g onion, chopped

4 cloves garlic, finely grated.

1 cup sour cream

50g goat cheese

1/4 cup sage, finely chopped not packed

3 tbsp chives, chopped

50g pepitas

2 tsp better then bouillon, chicken or veggie

2 tbsp butter

1 tbsp olive oil

Salt and pepper

-Preheat oven to 425° and put a 10 cups of water on to boil, adding 2+ tap of salt to the water.

- Cube butternut squash and place on baking tray, toss in olive oil, 1 tbsp sage, salt and pepper.  Bake for 22-24 minutes or until squash gets golden around the edges.

- In a small bowl combine goat cheese and half of the chives, set aside.

- Add ravioli to the boiling water and cook according to the package.  Reserve 1/2 cup of pasta water.

- In a non stick pan, toast pepitas and set aside.  Be careful not to burn.

- in the same pan add butter, remaining sage and onions and sweat 2 to 3 minutes, add garlic and cook another 1 minute.

-Add broth concentrate, cooking another 2 minutes then remove from heat and mix in the sour cream (it helps if you let the sour cream warm up a bit before adding.). Season with salt and pepper

-Add pasta and cooked squash to the sauce, then pour into a large serving bowl.  Top with goat cheese and chives, sprinkle pepitas on top or serve on the side.