Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

• 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

• 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

• 1 bell pepper, chopped into 1 1/2 inch pieces

• 1 pint cherry tomatoes

• 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried rosemary

• 1/4 cup red wine

• 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Kale and Chickpea Mini Frattatas

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

• 12 large egg whites

• 1/2 teaspoon salt

• 1 15-ounce can chickpeas

• 4 leaves kale, chopped finely

• 1 large tomato, chopped

• 1/4 cup chopped fresh parsley

• 1 teaspoon dried thyme

Preparation

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl, reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

• Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

• Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.