We celebrated the fresh flavors of summer at this month's Recipe Club and Potluck program! Get recipes for ratatouille, broccoli cheese pinwheels, lentil soup, and more below, and be sure to sign up for next month's Recipe Club taking place on Friday, October 17 @ 1:00 pm! Registration for October programs begins this Thursday, September 18 @ 9:00 am. Learn about all of our upcoming programs on the online calendar!
Fresh Ratatouille
Ingredients
- 1 globe eggplant, about 1 1/2 pounds, cut into 3/4-inch cubes
- Kosher salt
- Extra-virgin olive oil
- 1 large yellow onion, diced
- 2 red bell peppers, seeded, diced
- 2 narrow zucchini or yellow squash, halved lengthwise, cut into 1/2-inch-thick moons
- 4 garlic cloves, chopped
- 1/4 teaspoon dried chile flakes
- 4 medium vine-ripened tomatoes, diced
- 4 sprigs fresh basil and 2 sprigs fresh thyme, tied together with kitchen string
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- Fresh basil leaves, torn, for garnish
Details
There's no better time of year to enjoy a fresh ratatouille dish than fall! Freshly harvested produce shines in this cozy dish, which can be served as a main dish or as a side. Balsamic vinegar, Chile flakes, and plenty of garlic round out the rich flavors of fresh eggplant, onion, bell peppers, zucchini, and tomato. Get the full recipe and details from Chicago Sun Times!
Broccoli Cheese Pinwheels
Ingredients
- 1 sheet frozen puff pastry, thawed
- 10 ounces frozen broccoli florets
- 3 ounces cream cheese
- ½ cup shredded cheese
Details
These puff pastries are rolled up with cream cheese, shredded cheese, and broccoli and sliced into pinwheels. They bake into a crunchy, creamy, golden perfection, and can be served as a finger-food side dish or as a snack at your next fall gathering! Get the full recipe and details from Certified Pastry Aficionado.
Crockpot Lentil Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 4 medium carrots peeled and cut into a ½-inch dice
- 3 stalks celery thinly sliced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 ½ cups French green lentils or brown lentils
- 1 can fire-roasted diced tomatoes 15 ounces
- 1 can crushed tomatoes 15 ounces
- 4 cups low-sodium vegetable broth
- Parmesan rind optional; add it if you have it
- 1 tablespoon red wine vinegar
- ½ teaspoon granulated sugar
- For serving: chopped fresh parsley and Parmesan
Details
This recipe brings lots of cozy, comforting flavor to lentil soup with onions, carrots, celery, tomatoes, lentils, and plenty of seasonings. Enjoy this rich, delicious meal on chilly autumn evenings! Get the full recipe and details from Well Plated by Erin!
Oriental Salad
Ingredients and Directions:
Dressing:
- 1/4 cup vinegar
- 1/2 cup sugar
- 2 tablespoons oil
- 3/4 cup soy sauce (coconut aminos from Trader Joes)
Bring ingredients to a boil for one minute, then cool.
Mix Together:
- 2 bunches green onions, sliced
- 1 package slivered almonds
- 1/2 cup sesame seeds
- 1 large package coleslaw vegetables (cabbage and carrots)
Pour the cooled dressing over the salad ingredients either the night before serving, or a few hours before serving. Sprinkle 1 can of thin oriental noodles (chow mein noodles) over the salad before serving.
Details
This salad is crunchy, fresh, and tangy! It comes together easily, and can be prepared in advance for gatherings or for an easy weeknight meal.
Oat, Toffee, and Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned oatmeal (240g)
- 1 1/2 cups toffee bits
- 1 cup milk chocolate chips
Details
These rich, decadent cookies are perfect any time of year. The combination of classic oatmeal with caramelized toffee pieces and milk chocolate makes for the perfect cozy treat. These cookies are soft on the inside, and just slightly crisp on the outside. Get a similar recipe to the one enjoyed at this month's Recipe Club from House of Nash Eats!