The end of summer seems to have happened over the last week or two. It has brought cooler temperatures (thank god) and earlier evenings. The swimming pool doesn't open til 4 PM on weekdays (pffffff) and there are about a million "back to school" photos flooding my Facebook. Part of me is always sad that summer really is over and the other part of me is so excited for the fall!
For the last several years, I've cooked an "End of Summer Ratatouille" to celebrate the end-of-summer produce while enjoying the fact that it's not too hot to turn on the stove. This tradition began for me, three years ago in Portland when my mom came to visit Brendan and I in late August. I was working nightshift at the time and I picked my mom up at the airport after work in the morning, went home and slept while she entertained herself. I woke up that evening to go to work and my wonderful mother had cleaned our house, picked our garden and packed me a gourmet lunch of Summer Zucchini Noodle Salad and Ratatouille served over Goat Cheese and Truffle Oil Polenta. Since then it has been an August/September staple in our house!
If you aren't familiar with Ratatouille, it is a silky French stewed vegetable dish, usually served with dinner. It can have a reputation as rather fussy to make which is why I like this particular recipe which comes from The Kitchn. It doesn't involve any vegetable peeling. The peels go into the stew with all the rest. More fiber, less effort and extra delicious! Serve as a side dish to chicken or fish, or as a main course over cous cous or polenta (my favorite way to make the polenta is with goat cheese and truffle oil stirred in at the end).
Makes 8 to 10 servings (this recipe can be cut in half if you don't need so many servings!)
One year ago: Heirloom Caprese Pasta, Stone Fruit Sangria, Paella Mixta/Mixed Paella, Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing
Two years ago: Summer Zucchini Noodle Salad, Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce, Salmon with Blackberry Chimichurri
Three years ago: Summer Squash with Browned Butter and Thyme, Greek Layered Dip with Pita Chips, Fig Crostini, Tomato and Goat Cheese Tart with Rosemary Crust
Five years ago: Pumpkin Chocolate Chip Bead, Elephants Tomato Orange Soup, Pork Carnitas and Carnitas Tacos