Shrimp Ratatouille

You are walking through your local farmer's market, and the most beautiful deep purple eggplant is capturing your vision. But, what do you do with it? Eggplant Parmesan is good, but not very creative. This summer, frequent your farmer's markets, utilize the fresh zucchini and peppers from your garden, and try this recipe (with eggplant)...Shrimp Ratatouille.

I cannot get enough of it!

Serves: 4-6

Ingredients:

2 Tablespoons olive oil

1 red onion, chopped

3 cloves garlic, minced

1 medium eggplant, cut into 1-inch cubes

2 zucchini, cut into 1-inch cubes

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 Tablespoon fresh thyme

1 28-ounce can chopped tomatoes

1/4 cup kalamata olives, pitted and quartered

1/2 teaspoon red pepper flakes

Salt & pepper, to taste

1 pound large shrimp, cleaned, shelled, and deveined

1/4 cup fresh mint, chopped (optional)

Directions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, and cook until tender. Add garlic, and cook for 2 minutes.

2. Add eggplant, zucchini, and peppers. Cook about 5 minutes or until vegetables begin to soften.

3. Add thyme, tomatoes, and red pepper flakes. Sprinkle with salt and pepper. Reduce heat, and allow to simmer for about 20 minutes.

4. Meanwhile, heat a large non-stick skillet. Add shrimp and cook until all shrimp have turned pink. Stir shrimp into vegetable mixture.

5. Serve ratatouille on plates, and garnish with fresh mint.

Black Bean, Corn, and Quinoa Salad

Happy post 4th of July! The Fourth is one of my favorite days to celebrate. Among obvious reasons, it brings me back to blowing up fireworks in my backyard as a kid. My dad would ignite the first sparks of each firework with his celebratory cigar. To this day, the smell of cigars make me think of Independence Day.

I made this amazing salad for my dear friend's bachelorette 'Downer Classic' picnic last weekend. I got so many requests for the recipe, so I thought this would be the best place to share. Combine black beans (I like to make mine from dry beans over the stove - less sodium/processing), sweet corn, and protein-packed quinoa with fresh cilantro, tomatoes, and avocado from your garden or local Farmer's Market. Summer is a time to bring 'fresh' to your table - and this recipe is a great place to start!

Ingredients:

2/3 cup quinoa
1 1/3 cup water
2 cups black beans, drained and rinsed
1 1/2 cups sweet corn
1/2 red onion, halved and sliced
1 teaspoon whole cumin seeds
1/2 cup reduced-fat feta cheese
2 Tablespoons olive oil
Juice of 1/2 fresh lime
2 cups fresh tomatoes, diced
2/3 cup fresh cilantro, chopped
1 avocado, cubed
Salt & pepper, to taste

Directions:

1. In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until tender.

2. Meanwhile, in a large bowl, combine black beans, corn, onion, cumin seeds, and feta cheese. Add olive oil and fresh lime juice.

3. Add tomatoes, cilantro, and avocado just before serving. Sprinkle with salt and pepper.