Rosedale Ratatouille

If you’re like me, I’ll bet that you can’t eat just one Rosedale Sungold Tomato!

These little gems have earned their reputation as a local favorite for their remarkably sweet flavor and there are so many ways to enjoy them – on kebabs, in salads, in pasta, or by themselves…you’ll never find a shortage of ways to intergrate them into your summer menu.

But when I got my Rosedale CSA this week, I made something that I consider to be one of the great, super-healthy comfort foods - Rosedale Ratatouille - and the Rosedale Sungold Tomatoes were definitely the star of the dish!

Ingredients:

• • 1 Rosedale eggplant, finely diced (I like the peel, so I leave it on)
• • 3/4 cup Rosedale zucchini, finely diced (I used Rosedale patty pan squash instead)
• • 1/2 cup Rosedale peppers, finely diced
• • 1/2 cup Rosedale sungold tomatoes sliced in half (optional)
• • 1/4 cup Rosedale onions, finely diced or sliced
• • 1 tablespoon garlic, finely minced
• • 1/8 cup fresh parsley, finely chopped
• • 1 tbsp of mixed fresh herbs finely chopped (basil, thyme, oregano etc.)
• • sea salt and freshly ground pepper salt to taste
• • a chunk of parmesan cheese for grating (optional)

Directions:

• • Sauté the diced eggplant in olive oil on low to medium heat until it’s soft and lightly browned (about 5-7 minutes). Remove from pan and put in bowl
• • In the same pan sauté the patty pan squash and peppers at the same time on low to medium heat until they’re lightly browned (about 3-5 minutes depending on how finely diced it is). Remove from pan and place with eggplant in bowl
• • In the same pan, turn down the heat to low and sauté the garlic and onions until barely translucent (about 2-5 minutes)
• • Re-add the cooked vegetables to the pan. Add the herbs and tomatoes. Sauté for 3-5 minutes or when all the vegetables are equally done but not overly mushy
• • Put the vegetables on a pretty plate and add a few grinds of pepper and sea salt. Top with parmesan cheese and enjoy

Rosedale Pesto Zuccini Noodles

Zucchini are low in calories and are a great source of vitamin A, C, and potassium and fiber. and they are definitely one of my favorite vegetables because they’re so versatile. You can slice ‘em thin, sprinkle on some parmesan cheese and bake them for a “zucchini parm chip” or you can slice them slightly thicker and add them to kabobs.

My favorite is to turn them into noodles- otherwise known as “zoodles”!

Ingredients:

• 2-3 medium Rosedale zucchini
• 1 cup Rosedale cherry tomatoes (any color)
• 3 Tablespoon pesto
• salt and pepper
• 1/2 cup pine nuts

Directions:

Use a spiralizer to transform zucchini into zoodles (You can pick one up on Amazon or any store that sells kitchen tools). Place the tomatoes and pine nuts onto a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 15- 20 minutes.

Gently cook the zucchini noodles in a non stick skillet for 4-5 min.

Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts.