Versatile Ratatouille, Roasted Red Pepper Pesto, Fall Tart, Butternut Squash Soup.
Eggplant, red bell peppers, zucchini, and potatoes are some of the late summer produce starring in these recipes.
Rustic Ratatouille Tart
This rustic tart is quick and easy, full of end-of-summer roasted vegetables encased in a whole grain crust and topped with a good feta cheese… a pretty perfect meal for a crisp, cool evening. You...
End of Summer Baked Ratatouille
We love this baked ratatouille that utilizes all of August and September's harvest when they're abundant and cheap: bell peppers, zucchini, tomatoes, eggplant and basil. We got the inspiration for...
Roasted Parmesan Creamer Potatoes
Small delicate creamer potatoes, the first of the spring, are perfect roasted. Crispy on the outside and creamy on the inside, they require no cutting and cook in a short amount of time. Here they’...
Roasted Red Bell Pepper Pesto
I love to whirl up this sauce in September or whenever red bell peppers are in season. At 2 for $1, I can't resist loading up on them. I roast them under the broiler until blackened, wrap them up in...
Easy Butternut Cheddar Soup with Onion Croutons
Mashed winter squash practically makes itself into soup. It just requires a little seasoning and thinning out. I've always loved the combination of sweet squash with salty cheddar cheese. So I diluted...
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Chef Dan Churchill x Chef Chris Crary Dinner at Green Door Gourmet
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