Peachy Keen Green

 Our kitchen was overflowing with zucchini and tomatoes from our and Elsa's garden. Larry fondly recalled ratatouille, so Cyndy and I gave it a try during her visit. We decided on this roasted vegetable version. Really good! And the fresh tomatoes added a lot. Ingredients 2 pounds ripe red tomatoes (6 medium or 4 large) 1 medium eggplant (1 pound), diced into ½-inch cubes 1 large bell pepper, cut into ¾-inch squares 2 medium or 1 large zucchini, diced into ½-inch cubes 1 large yellow squash (or second zucchini), diced into ½-inch cubes 4 cloves garlic, minced 1/4 C chopped basil 1/4 T red pepper flakes (or dice a hot pepper) olive oil salt fresh pepper Instructions Preheat the oven to 425 degrees. Line two large, rimmed baking sheets with silicon sheets or parchment paper. Chop tomatoes and puree in a blender/food processor. Dice eggplant, zucchini/squash, and pepper.  On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrang...

 Cyndy made this salad for us during a visit. It has a great mix of sweetness, heartiness, and crunch. Beautiful and delicious! Ingredients 1 can drained chickpeas 1 C fresh spinach, chopped into ribbons 1/2 C dried cranberries 1/2 C walnuts, finely chopped 1/2 C red onion, very thinly sliced Vinaigrette: 1/4 C olive oil 1/3 C orange juice 1 1/2 T maple syrup pepper to taste Instructions Put all but vinaigrette in bowl. Mix vinaigrette, and then mix everything together. Let sit in the fridge or on the counter for at least 15 minutes before serving.