Spring Spelt Ratatouille With Roasted Tomato Sauce

March 31st, 2011 § 0 comments § permalink

Serves 8


Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each of the following fresh herbs : parsley, cilantro, mint and tarragon, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of white wine (the wine you choose for the pairing)
2 tablespoon lemon juice
3 cups spelt pasta, spirals, twists or shells, cooked
Roasted Tomato Herb Sauce (recipe follows)


In a heavy bottom stew pan over medium heat add olive oil. Cook garlic, onions and lemon zest for about a minute or two until slightly translucent. Add the carrots and sauté another minute or two. Add the fennel, snap peas, favas and asparagus spears and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add the wine and mix well, turn down heat to low, lemon juice and let simmer stirring occasionally for about 5-7 minutes. Add the remaining herbs and take off heat and toss together with spelt pasta and roasted tomato sauce, sprinkle in the remaining herbs just before serving.

Roasted Tomato Herb Sauce

Makes about 2 cups of sauce


8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh herbs of your choice, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
Cracked black pepper
½ cup Kalamata olives or green olives, pits removed and halved
¼ cup olive oil


Preheat oven to 275°F. In a large bowl combine all ingredients and mix well. Place in a pre-oiled shallow baking dish and drizzle with more olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot.

Half-the-Pasta Lasagna

March 31st, 2011 § 0 comments § permalink

Makes 4 servings


1 small Italian eggplant
½ package of lasagna noodles (whole wheat if available)
1 egg
1 cup skim ricotta
1 cup kalamata olives, chopped
2 cloves garlic
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, leaves chopped
Salt & pepper
6 ounces fresh mozzarella, sliced
¼ cup parmesan cheese
2 cups tomato sauce
2 tablespoons olive oil


Preheat oven at 375ËšF. Slice eggplant lengthwise and brush with olive oil, salt & pepper. Bake for 15-20 minutes or until browned. Remove from oven and allow to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles for 4-5 minutes. Noodles should be undercooked. Drain and rinse with cold water to shock.

In a medium sized bowl, beat egg and add in ricotta, kalamata olives, garlic, chopped basil, parsley and thyme. Season with salt and pepper and combine.

Take a loaf pan and line with parchment paper. Layer lasagna as follows: A spoonful of sauce followed by one layer of noodles, ricotta mixture, eggplant slices, mozzarella slices, and a spoonful of tomato
Repeat until finished and top with parmesan cheese and a drizzle of olive oil.

Cover loaf pan with foil and bake for 30 minutes. Take out of oven, remove foil and continue to bake for 5-10 or until browned on top.

Remove from pan by lifting parchment. Slice into 4 equal slices and serve over a spoonful of sauce.

Tip: Use sauce sparingly, otherwise lasagna can become watery.

Recipe courtesy of Robin Simpson

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