Hello All,

I am back from the lovely resort… truly you must book a stay there if you want to experience luxurious bliss 🙂

Just wanted to share what I have been eating the past few days because it has been fabulous and very tasty. I rummaged through my kitchen and pantry knowing I wanted to cook up something fast. I found tomato paste, pine nuts, onions, garlic and extra zucchini and goat cheese from the crustless savory pie I made last week (see recipe section). I decided to make Ratatouille….all I needed to pick up at the store was an eggplant. This recipe I am going to share is fast, healthy and so so delicious.

“The least effort for the most pleasure is a french principle to live by…as long as it is healthy.”

Mireille Guiliano, author of

French Women Don’t Get Fat


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My absolute favorite way to eat ratatouille is with a hunk of bread and some goat cheese. It is sort of a deconstructed pizza with very strong and rich flavors.


Of course I always have baguettes on hand…I actually talk the talk and walk the walk people! I make bread on weekends 🙂

You could also serve this as a thick sauce for pasta or as a side to any fish, chicken or meat dish. It is very versatile.

Speaking of fish dishes…the other small tidbit I wanted to share was the delicious halibut I prepared. Sweet and Sour Roasted Halibut…I found this recipe is a new wonderful cookbook called Jerusalem! I am obsessed!

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This dish combines bell peppers, cilantro, coriander seeds, caramelized onions, apple cider vinegar, tomatoes, spices and the list almost stops there….so much flavor.

I have found that the frozen halibut from Whole Foods is pretty good quality when I am in a pinch but still want restaurant worthy meals. I will pull out a portion of fish the night before and let it defrost in the fridge. This is another topic I am really am thinking about a lot…do y’all plan your meals for the week? I have found I am much more organized and I actually look forward to what I am cooking and anticipate the meal when I have planned out what I will be making a day or two in advance! I try my best but also feel like being spontaneous some nights.


Anyways that is all for now…I hope everyone is off to a lovely start to their week! Recipe below…


2 tbsp olive oil

1 eggplant, chopped

2 medium zucchini, chopped

1 yellow onion, chopped

1-2 cloves garlic, minced

1 small can tomato paste

oregano (2 pinches)

1 3/4 tsp salt

1/4 tsp black pepper

1/2 cup pine nuts

Start by heating your olive oil over medium heat and cooking onions and garlic. This should take 10-15 minutes (allow for caramelization). This seriously sets your ratatouille apart from the rest if you allow your onions to get a little brown. Season your onions with a little salt. Now add your eggplant and zucchini. Cook for 5-10 minutes. Then add your tomato paste, salt, pepper, and oregano. Cook for an additional 8 minutes.

Meanwhile toast your pine nuts in a pan over low heat for 5 minutes or until they smell nutty.

Plate your ratatouille and top with toasted pine-nuts and parsley if desired. Enjoy!





5 thoughts on “Ratatouille

  1. Looks yummy krista. The bread also of course. And yes planning meals ahead is the best plan. You know you will always have something delicious in frig. Cooking is therapeutic and fun. Happy holidays sweetheart

    Sent from my iPhone



  2. Hi Krista….always good to know what you are up to! You always inspire me to eat well and with pleasure,


  3. looks yummy Krista… I will have to make this one…and I’m exited to hear you like the new Jerusalem Cookbook… I saw a write-up about it in the Sacto Bee and I was excited about the cookbook but haven’t had a chance to see it .. now I will have to get it because you like it and I like what you like!
    hugs and love and a wink,
    aunt jenny


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