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< Back Ratatouille Spaghetti 1/2 cup extra-virgin olive oil, divided 1 lb unpeeled eggplant, cut into 1-in pieces 4 1/2 tsp kosher salt, divided 2 large zucchini, divided 1 small yellow onion, chopped 6 cloves garlic, finely minced 1 tbsp chopped fresh thyme 1/2 tsp crushed red pepper flakes 1 can (12 oz) chickpeas or cannellini beans, drained and rinsed 4 1/2 cups water 1 cup jarred tomato puree 12 oz dried spaghetti 1 orange, yellow or red bell pepper, cut into 1-in pieces 3 medium tomatoes, cut into 1/2-in pieces 1 cup packed fresh basil leaves, roughly torn lemon juice, to taste In large Dutch oven or stovetop pot, heat 1/4 cup oil over medium heat until shimmering. Add eggplant and 1/2 teaspoon kosher salt; cook 8-12 minutes, stirring occasionally, until deeply browned and softened. Transfer to medium bowl and set aside. Wipe pot clean if remaining browned bits are starting to burn. Cut one zucchini into 1-inch pieces. In now-empty pot, heat remaining oil over medium heat until shimmering. Add zucchini pieces, onion and 1/2 teaspoon salt; cook about 6 minutes, stirring occasionally, until zucchini is browned and softened. Stir in garlic, thyme and red pepper; cook about 30 seconds, stirring constantly, until fragrant. Stir in reserved eggplant and chickpeas or cannellini beans. Add water, tomato puree and remaining salt to pot then bring to simmer over medium-high heat. Add spaghetti, reduce heat to medium-low, cover pot and cook about 8 minutes, stirring often to prevent sticking, until spaghetti is almost al dente. Cut remaining zucchini into 1/2-inch pieces. Add zucchini pieces and bell pepper to spaghetti and cook 6-8 minutes, covered, over medium-low heat, stirring often, until pasta is al dente and vegetables are tender. Stir in fresh tomatoes and basil; remove from heat. Divide evenly among six bowls. Finish with squeeze of lemon juice for extra brightness, to taste, and garnish with extra olive oil, basil and crushed red pepper, if desired. Recipe adapted from Serious Eats Previous Next

< Back Sheet Pan Chicken Delight 4 large boneless skinless chicken thighs 1 tbsp olive oil 1 tbsp fresh sage (or 1 tsp dried sage) 1/2 tsp salt Freshly ground pepper to taste 1 1/2 cups California Grapes 1 cup butternut squash cubes 1/2 cup very coarsely chopped red onion 2 cloves garlic, minced 1/3 cup apple cider vinegar Snipped fresh sage (optional) Preheat oven to 425°F. Place chicken on a medium size rimmed sheet pan. Spread olive oil over the top of each and sprinkle with sage, salt, and pepper. Place grapes, squash, onion, and garlic around chicken and pour vinegar over the top. Roast for 30 minutes or until chicken reaches 165°F on a meat thermometer. Garnish with snipped fresh sage. Previous Next