Ratatouille

•  Olive oil in a pan. 
• White onion (1/2 of a large onion); not too thin. 
• Cook for a bit 
• Add finely diced eggplant (2 slices, 1/2 " thick without skin)
• Cook some more.
• Add 1.5 cups of grape tomatoes + kosher salt + pepper
• Cook more with lid on.
• Lower heat (about 5 minutes)
• Add 1/2 of a big zucchini, diced into 1/2" cubes.
• Cover and cook.
• When tomatoes are soft, crush each with a fork.
• Simmer on low.

From: Laura Baylis

Suffed-Baked- Salad Peppers Appetizer

 A bag of salad peppers from Costco (try to find smaller ones). 

• Cut in 1/2 and clean out the seeds.

Boursin Cheese

• Stuff the peppers.

1/2 cup Panko crumbs, 2 Tablespoons melted butter, salt + pepper and parmesan cheese.

• Make a crumble out of the above and press over the stuffed peppers.

Bake 400 for 15-20 minutes until browned.

From Reg, Spring 2022

Oatmeal Scotchies

 Oatmeal Scotchies Cookies

1-1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

1 tsp. vanilla

3 cups quick or old-fashioned oats.

 11 oz. package Butterscotch morsels.

*I added a couple of handfuls of chocolate chip morsels :)

• Preheat 375 degrees.
• In small bowl, combine flour, baking soda, salt + cinnamon
• In large bowl, beat butter, sugar, brown sugar, eggs + vanilla
• Beat in flour mixture gradually
• Stir in oats + morsels
• Drop onto uncreased baking sheets by rounded teaspoon.
• Bake for 7-8 minutes (chewy) or 9-10 for crispy cookies. 
• Cool on baking sheets for 2 minutes before cooling on wire rack.