Ratatouille

Ingredients:

• 2 medium eggplant, diced into 1/2" pieces
• kosher salt
• 2 tbsp. extra-virgin olive oil, divided
• Freshly ground black pepper
• 1 large onion, chopped
• 2 bell peppers, cut into 1/4" spears
• 1 bay leaf
• 1 tbsp. tomato paste
• 1/2 c. dry white wine
• 2 zucchinis, sliced into 1/4 " coins
• 3 cloves garlic
• 2 c. halved cherry tomatoes
• 1 tsp. dried oregano
• pinch of crushed red pepper flakes
• Bunch of fresh basil
• Crusty baguette (for serving)

Instructions:

1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

https://www.delish.com/cooking

Moroccan Carrot and Chick Pea Salad

Ingredients:

• For the Dressing:

• 1/4 cup extra virgin olive oil
• 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
• 1/4 cup freshly squeezed orange juice, from one large orange
• 1-1/2 tablespoons honey
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper

• For the Salad:

• 1 pound carrots, peeled and coarsely grated
• 1/3 cup currants
• 1/2 cup slivered almonds, toasted (see note below)
• 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 tablespoons finely minced shallots, from one large shallot
• 1 garlic clove, minced

Instructions:

1. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
2. To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
3. Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

https://www.onceuponachef.com

Stuffed Leeks with Blue Cheese, Raisins and Almonds

Ingredients

• 4 large leeks, rinsed (3 1⁄4 lb.)
• 1 tbsp. plus 1 tsp. kosher salt
• 1⁄2 cup olive oil
• 1⁄2 stick unsalted butter, melted
• 1⁄3 cup raisins, chopped
• 1⁄4 cup crumbled blue cheese
• 1⁄4 cup dill, chopped
• 2 tbsp. red wine vinegar
• 1⁄2 tbsp. hot sauce
• 1 1⁄2 tsp. Worcestershire sauce
• 1 tsp. freshly ground black pepper
• 24 almonds, coarsely chopped
• 2 anchovy fillets, chopped (optional)

Instructions:

1. Prepare a woodburning or indoor oven to 425°. Line a large rimmed baking sheet or cake pan with a 15x34-inch piece of parchment paper (half the sheet will be hanging off), or use two 13x17-inch pieces.
2. Cut the dark green parts off of the leeks, then finely chop them until you have 1 cup; reserve. Starting 1⁄4 inch from the roots of the leeks, cut the leeks lengthwise down the center, leaving the bottommost layer intact. Run the leeks under cold running water, gently separating the leaves to release any dirt, then pat dry.
3. Transfer the leeks to the prepared baking sheet. Sprinkle 1⁄4 tsp. salt over each leek.
4. In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar, hot sauce, Worcestershire sauce, pepper, almonds, anchovies (if using), remaining salt, and reserved chopped leek greens. Spoon a scant 1⁄2 cup of the mixture down the center of each leek.
5. Fold the hanging edge of the parchment paper over the leeks, or place a second piece of parchment on top, to cover. Tuck the edges under and fold, creating a sealed pouch.
6. Roast for 30 minutes. Then remove and discard the top layer of parchment paper. If cooking with wood fire, shift the pan closer to the heat source. For an indoor oven, preheat to broil.
7. Roast or broil the leeks until the leeks and filling are slightly charred in places, 2–3 minutes. Carefully cut each in half crosswise using kitchen shears or a sharp knive, and serve.

https://www.saveur.com/stuffed-leeks-with-blue-cheese-raisins-and-almonds-recipe