Recipes from Rose’s Kitchen

Summer doesn’t seem to want to leave and the gardens are enjoying the extra warmth for growing and ripening. In the cooking department I am not interested in making soup, stews or any kind of casseroles. Simple, at the moment, seems the best. Maybe next week it will be soup weather!!!

Avocado Beet Hummus

The combination sounds iffy but yes it does taste great! Avocados are loaded with heart-healthy fat, the chickpeas are a good protein and the beets are for your liver. If you don’t have pickled beets cook up a beet and add a bit of vinegar or extra lime juice at the end.

1 (15oz) can chickpeas, well drained

2 medium ripe avocados, cored and peeled

3 Tbsp each of olive oil, fresh lime juice and tahini or your favourite seed or nut butter

1/2 tsp lime zest

3 cloves garlic, peeled

1/2 tsp each of sea salt, cumin, cayenne pepper

1 medium sized pickle beet

Put everything into the food processor and blend until smooth. If it is too thick add a bit of water. Adjust the spices if needed by adding more. Taste and taste again.

Ratatouille

I love making this Mediterranean dish because I get to use the fall vegetables that are in their glory right now. I also don’t have to measure—exactly—I just go by the size of the my pot. This recipe freezes very well and it’s always worth making more—just a little bit more time on the chopping!!!

1. Vegetables that can be used are: onions, garlic, eggplant, red peppers, zucchini, fresh or canned tomatoes, tomato paste, fresh basil.

2. Use whatever size of pot that you like.

3.Start by sautéing chopped onions and garlic in olive oil until soft; with salt and pepper 

4. Add cubed eggplant along with a little more oil and continue to sauté until the eggplant starts to color slightly. Season again.

5. Chop the peppers and add to the pot, stirring regularly.

6. Chop zucchini (a little larger than the other vegetables since it will cook down more quickly). Add to the pot and check seasoning.

7. Add tomatoes, fresh or canned. Add a little tomato paste for a deeper flavour.

8. Add a dash of Worcestershire sauce and Tabasco for extra flavour.

9. Put the lid on and continue to cook on a medium-low heat on top of the stove or in a 325F oven for 45 minutes to an hour.

10. Add chopped fresh basil a few minutes before serving.