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Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!

Summer Ratatouille

Photo Credit: alykat via Compfight cc

Ingredients

  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3 minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste

 

Method:

  1. Heat oil in heavy sauce pan
  2. Add onions & garlic brown quickly over high heat
  3. Add eggplant & tomatoes & mix
  4. Crush mixture with back of wooden spoon
  5. Add zucchini & green peppers & mix well
  6. Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  7. Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy

 

*Recipe provided by The Darsa Family

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Fourth of July Fruit Kabobs

Happy 4th of July! To celebrate this summer holiday we wanted to share a quick, easy, and fun dessert. These red, white, and blue kabobs are both festive and delicious, plus they make a great activity for the family. We hope you enjoy!

Photo Credit: R.Duran via Compfight cc

Fourth of July Fruit Kabobs
Makes 10 skewers

Ingredients

  • 1 pint strawberries, rinsed and stems removed
  • 1 pint blueberries, rinsed
  • 3-4 bananas, cut into 1 inch-wide slices
  • 10 skewers
  • Other Options: marshmallows, watermelon, white cake cut into cubes

Method

  1. Place each fruit into their own bowls.
  2. Have your kids add fruits and other items as they wish.
  3. They can be stored in the fridge until ready to eat.
  4. Tips: make it a learning activity and have your kids make patterns with the kabobs.

 

Take a page from The Kitchn’s book and make a flag to serve on a platter for dessert!

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Summer Veggie Pasta Salad

With Summer officially arriving tomorrow we wanted to share a recipe that’s great to serve all summer long and kid-friendly. We love this recipe for both its simplicity and its taste, plus it’s a great way to get some extra veggies onto your kids’ plates! It takes about 15 minutes to make and can easily be made with the help of your little ones. Have your little assistant/s help you with washing the tomatoes, measuring the seasonings, squeezing the lemons, and even sprinkling the parmesan cheese!

Summer Veggie Pasta Salad
Serves 4 as a side dish

Ingredients

  • 2 cups uncooked penne
  • 12 cherry tomatoes
  • 4 tbsp extra-virgin olive oil, divided
  • 3/8 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tbsp minced shallots
  • 2 tbsp fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 cup pitted black olives, halved
  • 2 cups baby spinach
  • Parmesan cheese, optional

 

Preparation

  1. Preheat oven to 400˚F.
  2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  3. Place tomatoes on a baking sheet pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and  black pepper. Bake at 400° for 10 minutes. Remove tomatoes from pan; let  stand 10 minutes. Cut tomatoes into halves.
  4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
  5. Place pasta, tomato, olives, and spinach in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese if desired.

 

 

This recipe was adapted from Cooking Light.