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Tastes like it too, and is the easiest recipe you'll ever try. Link to the recipe on my other post. Just flour, yeast, salt and water and enough patience to wait 18 hours for the first rise.

So I was at the barn yesterday, and was lucky enough to be invited to pick my fill of these



They were so lush and ripe that even a slight touch made the juice run out of them. I ate my fill and needed to do something with the rest, so I looked for an easy recipe containing only what I had on hand. Found this one from the Pioneer Woman:

http://thepioneerwoman.com/cooking/the_great_cobbl/

I was very happy with the final result



The only thing that I might have done differently is to add some lemon zest and cut back on the sugar because these berries didn't need much help.

[Robin Garr]

That looks so good, Margie! Thanks for sharing the recipe and pictures.

I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.

World's Easiest Microwave Ratatouille

1 eggplant peeled and cubed (about 1 1/2 cups)
1 small-medium onion sliced (about 1/2 cup)
1-4 cloves garlic minced (I used a large clove of elephant garlic)
3 T olive oil
1 green or red pepper seeded & cubed
2 zucchini and/or yellow squash peeled & sliced (about 1 1/2 cups)
1 16 oz. can stewed tomatoes (I also threw in some fresh tomatoes that needed to be used)
1 tsp salt
generous grinds of pepper
1/2 tsp dried italian seasoning, or oregano & thyme, or substitute/add fresh herbs (I had some fresh oregano, basil and rosemary on hand).

Combine eggplant, onion, garlic, and olive oil in large microwave-safe casserole. Cook covered on high for 5 minutes. Add remaining ingredients, cover and cook on high for 8-10 minutes until done.

Serve hot, cold, or room temperature.

Had it as a side last night, but I think I just came up with my favorite use of this so far...with whole wheat orecchiette, topped with fresh basil and lots of grated parmesan reggiano.



Got plenty left over...might use it in a lasagna and freeze it.

I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.

World's Easiest Microwave Ratatouille

1 eggplant peeled and cubed (about 1 1/2 cups)
1 small-medium onion sliced (about 1/2 cup)
1-4 cloves garlic minced (I used a large clove of elephant garlic)
3 T olive oil
1 green or red pepper seeded & cubed
2 zucchini and/or yellow squash peeled & sliced (about 1 1/2 cups)
1 16 oz. can stewed tomatoes (I also threw in some fresh tomatoes that needed to be used)
1 tsp salt
generous grinds of pepper
1/2 tsp dried italian seasoning, or oregano & thyme, or substitute/add fresh herbs (I had some fresh oregano, basil and rosemary on hand).

Combine eggplant, onion, garlic, and olive oil in large microwave-safe casserole. Cook covered on high for 5 minutes. Add remaining ingredients, cover and cook on high for 8-10 minutes until done.

Serve hot, cold, or room temperature.

Had it as a side last night, but I think I just came up with my favorite use of this so far...with whole wheat orecchiette, topped with fresh basil and lots of grated parmesan reggiano.



Got plenty left over...might use it in a lasagna and freeze it.

Quick and amazingly delicious. Great ratatouille recipe for quick dinner. I will try it today for Dinner!

I didn't want to heat up the kitchen, so reverted to a tried and true easy recipe for some gorgeous eggplant, zucchini, and yellow squash that I was gifted.

World's Easiest Microwave Ratatouille
...

Charlene fixed this last night. Very good.

Made tacos last night from the premade taco meat that is available at La Popular.
They were fantastic.

[Robin Garr]

Glad to see you checking in, Sam!

I hate to admit ignorance here, but I can't immediately place La Popular. Where is it?

Osso buco going in the oven. Being served with a butter poached shrimp pasta salad and sauteed veggies. Kind of a comfort version of surf and turf.

[Robin Garr]

Looks great, Gregg. Restaurant quality!

A recent trip to Warsaw, Krakow and points between and completing James Michener's Poland inspired this maiden attempt making pierogi. We started with a Rose of Warsaw cocktail made with Polish vodka. The pierogi are labor intensive but the recipe made over 50 dumplings, so multiple meals await. Poland and its history are fascinating.

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[Robin Garr]

They look great, Jay!

Guinness Irish stew and soda bread.

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[Robin Garr]

Whoa! Looks good, Gregg. Good to get a few more hearty meals in before we start having hot weather all the time.

Thanks Robin, that was my thought as well. LOL