Let’s Have A Roast
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No, not that kind of roast! This kind of roast:
Ever since I saw Chef Dennis‘ Ratatouille Confite, I knew I had to make it. Yes, I know I’ve been on a roasted veggie kick lately, but with the wonderful variety of fresh vegetables available during the summer, how can I resist?
For my roasted veggie mix, I used heirloom tomatoes, zucchini, yellow squash, eggplant, onion, and garlic. I drizzled this delicious chaos with extra virgin olive oil and fresh thyme and popped it into the oven until the aroma of roasted vegel practically wafted from the oven. I roasted so many vegetables that the eggplant needed its own pan:
You guys know how much I love sausage, so the addition of chicken sausage will not surprise you.
Great recipe, Chef Dennis!
After such a rich meal, a little dessert was called for:
Dessert was a sliced Paula Red apple with dabs of white chocolate peanut butter and dark chocolate peanut butter. The white chocolate peanut butter is courtesy of my food processor. The dark chocolate peanut butter is courtesy of this little gem:
Unsurprisingly, my milk chocolate-loving husb doesn’t like this peanut butter.
Let’s get a REALLY close look at this fab peanut butter:
Smear that on anything, and you’ve got a treat.
Remember the goji plant we bought back in April? Under Peter’s tender nurturing, the goji plant has borne fruit! And when I say fruit, I mean “fruit” in the singular.
Yes, that ONE goji berry is our harvest.
I tried to split the ONE goji berry with Peter – I think we ate 2 molecules each. I’ve eaten both dried and frozen goji berries before, but the fresh berry seemed milder in flavor (?) It’s hard to tell, since I think my bite of goji berry didn’t even make it past the tip of my tongue. I hope next year’s harvest is more … fruitful.
Have a nice weekend, everyone!
Q: Do you have a garden and/or indoor plants? What are you growing?
