Inspired by that movie about a rodent with culinary skills to spare…

My four year old has patience in the kitchen. He often says, “Mommy, maybe I’ll grow up to be chef.” And, all the while I’m thinking, I hope he’ll at least cook for me! He’s been asking to make ratatouille so I concocted this recipe. I chopped. He sprinkled, he stirred, he watched. Then, he set the table for what I called our French Dinner Party. Did I mention he’s four? Ah, yes, the lure of an old neon-orange 1980’s beret and dinner music complements of Tahiti 80. Oui! Oui! And, of course, we watched said movie after having warm baths and cozying up in soft flannel pj’s.

Ratatouille

• 1 Tbsp. Olive Oil
• 2 shallots, chopped
• 3 small cloves garlic, minced
• 1 zucchini, chopped
• 1 roasted red pepper, chopped
• 1 roasted yellow pepper , chopped
• 1 28 oz. can diced petite tomatoes
• 1 cup escarole, finely chopped
• 1 Tbsp. fresh basil, chiffonade
• 1 heaping tsp. dried thyme
• sea salt and black pepper to taste

Heat oil in sauce pot on Med heat. Saute shallot and garlic until they begin to become translucent. Add herbs allowing a minute or two. Next zucchini and peppers; Escarole; Tomatoes. Simmer 20 minutes. Taste. Add S&P. Simmer on low low heat for 15 more minutes.

Chic Cakes

• 1 shallot, minced
• 1 carrot, minced
• 1 celery stalk, minced
• 1 roasted pepper, minced
• 1 can chic peas, drained
• 2 oz. soft tofu
• 1 tsp. flax oil
• 1 1/2 tsp. old bay seasoning
• 1/3 cup wheat germ
• 1/2 cup garlic seasoned bread crumbs
• 1 tsp. whole wheat flour

Saute first three ingredients in a cast-iron skillet until soft. Pulse chic peas in a blender; just a few pulses enough to break them up. Place in large bowl. Blend oil and tofu in blender with sauteed veggies and blend until well combined but not smooth. Add to chic peas in large bowl. In a small bowl, whisk dry ingredients. Add to wet. Mix with hands until thoroughly combined. Measure 1 Tbsp and form into cake. Place on a lined baking sheet and brush both sides with olive oil. Bake at 375 for 15 minutes. Flip cakes and bake second side for 10 to 15 minutes longer. Serve with cocktail sauce.

Salad Crudite’

Chopped romaine, carrots, celery, radishes, and olives tossed with flax oil, olive oil, white wine vinegar, sea salt and pepper. Crumbled Bleu cheese on the side.

Rye Pesto Croutons

Cut four slices of rye bread into long narrow strips. Brush with pesto. Bake at 375 for 10 minutes (during second bake of chic cakes.)

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