Summer is here and so are the fruits and veggies!!!

Jessica and I have been trying to think of the best place to start with this blog and then we looked at each other and agreed, "Summer Fruits and Veggies!" So, as Jess described in our profile, we thought we would start with a new one I just found on Pinterest and an original! Both are yummy, and you ABSOLUTELY must use fresh summer ingredients! Check out the pics and recipes that follow, first, for this awesome Fruit Salsa with Cinnamon Chips from www.allrecipes.com and second, Jessica's version of Ratatouille!

Fruit Salsa with Baked Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.


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Skillet Ratatouille (the French staple, not the movie) 
Serves 2-4...Depending upon how hungry you and your guests are!


**Disclaimer** : This is not the traditional recipe, this is my own 15-20 minute version of the dish ;)


So I posted this pic last summer and several friends facebooked me for the recipe. It is to die for and so simple to make. This is also served over lightly pan fried french bread once it's finished! Way to kill any and all nutritional value. Ha! But it is a delicious treat and a wonderful dish when entertaining guests every now and again. Oh! And for my gluten free brothers and sisters out there, it is fantastic over rice or by itself! :) 

Ingredients:


1 Diced Medium Onion
1 Chopped Eggplant-Med. Cubes work best.
1 large or two medium tomatoes diced.
3 Chopped Zucchini 
1 chopped red bell pepper...These are optional if you aren't a fan :)


2tbsp butter
4tbsp olive oil
1 tsp minced garlic
2tsp fresh minced thyme
2tsp fresh minced rosemary
1tsp salt
1/2 tsp pepper
1 loaf of french bread cut into 1-2 inch slices


Now to get down to business!


Add together your 2tbsp of butter and 4tbsp of olive oil in your skillet.  Once that has melted together and started to simmer, add the chopped onion and garlic and reduce over a medium heat until the onions are mostly clear.
Next, add the chopped red pepper and the zucchini.  Give these another 5 minutes or so to soften up.  Then you add the eggplant, tomatoes, thyme, rosemary, salt and pepper.  Stir, cover and cook again for about seven minutes or until the eggplant is fork tender.


...and then, for those of us who like a bit of a buttery crisp on the edges of our veggies...


In the last minute or so, turn up the heat and stir occasionally to get a lovely sear on the eggplant and tomatoes :) Once the vegetables are done you will remove them from the heat to stay warm in a covered dish. 


And Finally:


You will take another couple of tbsp's of butter and melt them in the pan and on both sides, fry your slices of french bread. After they have gotten golden/crispy serve the ratatouille over the bread and enjoy the fantastically fresh goodness! Oh! and I almost forgot to mention that this dish goes beautifully with a chilled glass of white wine or a really good beer :)


This has been a favorite of mine for a while now and I hope you enjoy it as much as our family has! Happy eats!!! - Jessica