Add your favorite Mighigan grown or raised recipe here
Categories
Apple Ratatouille
Source: Although this is my creation, I found a similar recipe in a book about apples. (Entered by Donna Mohr)Created this years ago—during apple season—because it’s tasty, full of good local ingredients, and it is a great way to get kids to eat some veg.
Serves: Serves 4 as a side dish or 2 for a generous lunch.
Vegan!
Ingredients
1/2 cup
oil--suggest safflower but olive will suffice
2-4 apples
2 large, 3 medium, or 4 small--cored/chopped
1 small
onion, finely chopped
2 small
zucchini, chopped
1-2 small
yellow crookneck squash, chopped
2 cloves
garlic, finely minced
1 large
tomato, chopped
1/3 cup
English walnuts, chopped
1 teaspoon
salt
1/8 teaspoon
each: chili powder & freshly ground nutmeg
1/4 teaspoon
turmeric
1 apple
sliced for garnish
Step by Step Instructions
- Saute diced apple, onion, zucchini, crookneck--individually--until golden (using about 2 T oil for each batch). As each batch is cooked, set aside. Next, salute the garlic; do not brown.
- Return apples and veg to pan and add tomato, walnuts, salt, chili powder, nutmeg, turmeric. Continue cooking on low heat until well blended. Serve warm topped with thinly sliced apples.
- Great accompaniment to roasted chicken or turkey. In warm weather, toss your fav salad greens in a little olive oil, some white Balsamic, and a little sea salt. Top with room temp ratatouille and fresh apple slices.
Comments
Comments added by fellow market members.