About the Dish

2 slice Pullman Bread
6 ounces Eggplant
2 cloves Garlic
4 ounces Zucchini
2 ounces Sweet Peppers
1 1/2 ounces Green Onion
10 ounces Tomato
2 teaspoons Italian Dried Herb Blend
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
3 ounces Spicy Greens
4 sprigs Parsley
Per Serving
Calories 500
Total Fat 28 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1110 mg
Total Carbohydrates 53 g
Dietary Fiber 9 g
Sugar 14 g
Protein 11 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hefeweizen

We’re loving all the late summer dishes in this week’s menu. Ratatouille is a vegetable casserole first and foremost (not a beloved animated culinary adventure of an adorable mouse). We suggest you pair this dish with Hi-Wire Brewing’s Uprisin' Hefeweizen. The sweet wheat and banana flavors should go exceptionally well with this dish.

Hi-Wire Uprisin’ Hefeweizen, Asheville, North Carolina

Tempranillo - Rioja, Spain

Many flavors can be found in ratatouille, but “savory” is a word that comes to my mind when it comes to summarizing its multifaceted flavors. Tempranillos from Riojas are savory reds that have moderate tannins, and soft muted cherry fruits that allow all the different vegetable flavors to shine.

Remelluri Reserva, Rioja, Spain

METHOD

1
MISE EN PLACE Heat oven to 350° F. • Quarter eggplant lengthwise. Slice crosswise. • Quarter zucchini lengthwise. Slice crosswise. • Slice tomato crosswise. Cut 2 center slices into triangles. Coarsely chop remaining slices, reserving juices. • Discard pepper stems and seeds. Chop flesh. • Slice green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley leaves. • Discard any tough greens stems.
2
• Arrange bread on a baking sheet. Drizzle with 1 teaspoon olive oil. • Bake in oven until toasted, 10-12 minutes.
3
• Place a large sauté pan oven medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add eggplant in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute. • Toss well. Add garlic. Cook, stirring, until fragrant, about 1 minute more.
4
Add 1 teaspoon olive oil, zucchini, peppers and onion whites. Cook until onion begins to turn translucent, about 1 minute more.
5
• Add chopped tomato, Italian herb, 1/4 cup water and 1/4 teaspoon kosher salt. • When mixture begins to boil, toss well. Reduce heat. Simmer until vegetables are tender, about 5 minutes.
6
While ratatouille simmers: • In a large bowl, whisk together mustard, honey, 2 teaspoons olive oil and 1/4 teaspoon kosher salt. • Toss in greens and tomato slices.
7
Remove ratatouille from heat. Stir in onion greens, most of parsley and 1/4 teaspoon kosher salt. Taste and adjust seasoning as desired with kosher salt and black pepper.
8
• Divide toast between 2 plates. • Top with ratatouille. Garnish with remaining parsley. • Serve with salad, and enjoy!

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