PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes

Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.

Be healthy!

Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin

Add:
1 bay leaf
salt & pepper

Cover the pot and cook for 10 to 12 minutes then add:

2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes

Break up the tomatoes and simmer until warmed through.

To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped

Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese

Divide the polenta in 6 shallow bowls and spoon the stew on top.

Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.

Fresh Ingredients

• 1/2  white onion, chopped
• 1 clove garlic minced
• 1 pobalano green pepper, chopped
• 1 medium eggplant, cubed
• 1 Cup tofu crumbles (like ground beef) – optional
• Shredded Mozarella cheese – optional

PantryFare

• 1 can chopped tomatoes
• 1 can Bush’s Chili Beans

Spices and Oils

• 1-2 T olive oil
• 1/2 tsp salt
• pepper to taste

In a large pan, saute the onion, garlic and peppers in olive oil.  I partially pare the eggplant and then cube it into bite-sized pieces.  Add eggplant and tofu to pan followed by tomatoes and beans.  Cook until eggplant is soft.  Serve with a sprinkle of mozarella cheese on top.