Baked Summer Ratatouille
One of the first local recipes we made for the Oregon Food Bank's Eat Local Challenge!
There are a lot of things I love about cooking at home. I love the time I get to spend creating something delicious with my husband (this recipe is a good example of that.) I love that I get to be really cognizant of what is in season, and know exactly where what’s on my plate came from. And I also love the chance to catch back up with healthy foods, and try to even out the average healthiness of my meals. Sometimes it gets a little too far into the indulgent side of the spectrum, and that’s hard to control when you are busy, you have a social life and especially when you have a ton of great opportunities revolving around food. If there’s one thing those fitness apps teach us, it’s that you CAN indulge if you even it out with healthy choices. Cooking at home makes that a heck of a lot easier.
Especially since there are some pretty important indulgent meals coming up this week, I was intent on making a few super healthy meals this weekend. After getting the crap kicked out of me at yoga class (our instructor spoke these words: “Isn’t the music beautiful? I’m trying to trick you into more pain!”), a light, crisp salad sounded perfect.
This recipe is going to sound a little weird. It’s mostly a sweet salad, but my genius husband added a little hot sauce, which really made it sing. Also, apparently we are still on our yogurt-as-dressing kick. I’m just going to let it happen.
This recipe makes two largeish side salads. If you want more, just add in the other halves of the fennel and apple! Here’s what you need:
1/2 large fennel bulb
1/2 large tangy apple
Two stalks celery
1/4 cup Greek yogurt
1 Tbsp. apple cider vinegar
4 dashes hot sauce
Freshly ground black pepper
Pinch of salt
Slice fennel, apple and celery very thinly – use a mandolin slicer if you have one, and be sure to be very safe and use the hand guard. Toss together in a large bowl.
Use a whisk to mix the yogurt, cider vinegar, hot sauce, pepper and salt. Toss the yogurt mixture with the sliced produce. Plate and sprinkle with pomegranate seeds.
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