About the Dish

3/4 cup Farro
1 small Onion
7 ounces Eggplant
14 ounces Summer Squash
5 ounces Sweet Peppers
4 cloves Garlic
1 teaspoon Herbes de Provence
6 ounces Salad Tomatoes
3 sprigs Basil
Per Serving
Calories 500
Total Fat 21 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 500 mg
Total Carbohydrates 85 g
Dietary Fiber 16 g
Sugar 15 g
Protein 15 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Herb-Flavored Beer

Beer flavored with herbs is actually very common. We are not suggesting hops are an herb, but rather referring to more common herbs like basil. For this dish of ratatouille, we are going to recommend Westbrook Brewings White Thai, a beer featuring lemongrass and basil, that’s just meant to pair with food.

Westbrook White Thai, Mount Pleasant, South Carolina

Rosé Blend of Grenache and Rolle - Provence, France

Rosés are a specialty of Provence, France. Why not pay homage to this dish that’s native to Provence, with a delicate, floral rose from the same region? The strawberry and herbs de Provence note bounces off the fresh basil quite well.

Chateau d’Esclan, ‘Rock Angel,’ Cotes de Provence, France

METHOD

1
• Place a saucepan over high heat. Add farro, 2 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-high. Boil until farro is tender, 15-20 minutes. • Drain farro. Keep warm.
2
MISE EN PLACE • Peel and chop onion. • Dice eggplant. • Dice squash. • Discard pepper stems and seeds. Dice flesh. • Peel and chop garlic. • Halve tomatoes lengthwise. • Pick and thinly slice basil leaves.
3
Place a sauté pan over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, add onion. Cook, stirring, until onion begins to become tender, about 2 minutes.
4
• Add eggplant. Cook, stirring occasionally, until eggplant browns in spots, 2-3 minutes. • Add squash, peppers, garlic and herb blend. Cook, stirring, until vegetables are just tender, 2-3 minutes.
5
Fold in tomatoes, half of basil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until tomatoes are warmed through, about 1 minute.
6
• Divide farro and ratatouille between 2 bowls. • Drizzle each with 1 teaspoon olive oil. Garnish with remaining basil, and enjoy!

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