Ratatouille

 A classic

Dice and sauté onion in olive oil

Add diced eggplant to onion and let cook. Feel free to add additional olive oil.

Add 2 tablespoons of tomato paste and garlic

Add tomatoes

Add yellow / green peppers

Add zucchini

Season with salt, pepper and fresh thyme and herbs de provence

Add chicken / veggie stock 

Simmer with lid until zucchini and eggplant are soft.

Serve with a baguette and top with a fried egg.

Blackened Rock Fish Tacos

Recipe found here:  https://delightfulmomfood.com/blackened-rockfish-fish-taco-sauce/ 

https://delightfulmomfood.com/blackened-rockfish-fish-taco-sauce/

Blackened Seasoning Ingredients

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• 1 tablespoon paprika1 tablespoon paprika
• 1 teaspoon cayenne pepper1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder1/2 teaspoon garlic powder
• 1 teaspoon dried thyme leaves1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves1 teaspoon dried oregano leaves
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper

Rockfish Ingredients

• 1 tablespoon coconut oil melted, or avocado oil1 tablespoon coconut oil melted, or avocado oil
• 1 lb. Rockfish about 4 fillets1 lb. Rockfish about 4 fillets

Avocado Fish Sauce

• 1 avocado1 avocado
• ½ cup non-fat Greek yogurt½ cup non-fat Greek yogurt
• 1 cup water1 cup water
• 2 cups cilantro with stems2 cups cilantro with stems
• ½ lime juice of, or 1 teaspoon½ lime juice of, or 1 teaspoon
• 1 large garlic clove1 large garlic clove
• 1/2 teaspoon salt I use Himalayan1/2 teaspoon salt I use Himalayan
• 1-2 splashes of chipotle1-2 splashes of chipotle sauce optional

Instructions

Make the Blackened Seasoning

• In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

Bake and Season the Rockfish

• Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in foil.

While The Fish Bakes, Make the Avocado Sauce

• Blend all ingredients of the avocado fish taco sauce in a blender.
• Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.
•  sauce optional

Baby bok choy

Baked Butternut Squash Risotto

2 tablespoons butter
2 cups cubed, peeled butternut squash
1 small onion
2 1/2 cups chicken broth
1 cup Arborio rice
1 teaspoon oregano leaves
1/2 teaspoon basil
1/2 teaspoon chopped rosemary
2 tablespoons grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes o until onions are tender.

Stir in broth, rice, oregano, basil and rosemary. Cover.

Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.

Makes 4 servings.