Veggie Day - Asian Ratatouille

Every day should be a Veggie Day but considering today's the National Holiday I thought I'd share a recipe which makes vegetables the star! Ratatouille is a great dish which is so easy to make but can look so elegant. You can make it with ingredients you have on hand and can substitute in whichever veggies you prefer.

ASIAN RATATOUILLE

• 1 pound mixed grilled vegetables (cucumbers, peppers, onions, zucchini, and eggplant)
• 3 tablespoons Chinese marinade
• 1 clove garlic
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil
• Salt and freshly ground pepper to taste
• 2 packages of Wasabi rice crackers or any other rice cracker

1. Mince all the vegetables fine or combine ingredients and pulse a few times in a food processor; do not over process.  You want to mince the vegetables and puree them.
2. Spoon a small teaspoon per rice cracker or serve in bite size portions on spoons.

*Variation:

Asian Ratatouille Dip:

Prepare as above adding a cup of sour cream or Mediterranean yogurt; taste and adjust seasoning, adding a little lemon juice if necessary.  Cover and refrigerate until ready to use.  (You may prepare this recipe in advance; refrigerate, well wrapped or in a covered container for up to a day before serving.)  Serve with vegetables or crackers.

SUGAR CRUSTED RASPBERRY MUFFINS

Happy Father's Day to all the marvelous fathers out there! This recipe is dedicated to all of you but most of all, my dad. When I was little I had memories of him stashing some of mother's muffins away in the freezer. Then when it was time for afternoon tea, he'd take a couple out, cut them in half, butter them, and toast them. They were just as good a couple days later. It used to always make me laugh but was so clever. He was a man with many tricks up his sleeve. Here's to you dad! ----------------------------------------------------------------------------

SUGAR CRUSTED RASPBERRY MUFFINS

• 1 3/4 cups All Purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 TABLESPOON CINNAMON
•  (1 stick) melted butter
• 1cup milk
• 1 large egg
• 1teaspoon vanilla
• 1 1/2cups fresh raspberries
• 1`cup flour
• 1cup sugar PLUS 1 TEASPOON OF CINNAMON (topping)

1. Preheat oven to 400-degrees.  Line a 12 cup muffin tin with paper liners or coat with cooking spray or butter.
2. In a medium bowl combine dry ingredients, slowly adding melted butter.
3. Gradually add milk, egg and vanilla and fold into batter until combined.  Mixture will be lumpy.
4. Carefully fold in raspberries to mixture.
5. Bake for 17-20 minutes or 10-12 minutes if you’re making mini-muffins.  Set aside and cool for 10 minutes.
6. Dust sugar on top of muffins

Variations:       Substitute other berries such as blueberries, blackberries or strawberries.  Or combine all for mixed berry muffins