Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
This is one of two variations on this seasonal dish (hence Jess labeled this one “Ratatouille 2015”). It’s a recipe we love due to it’s generous use of many late summer veggies, flexibility of ingredients, and, of course, tastiness. Enjoy as a side dish, as a main dish on top of some pasta, or use your imagination!
Follow Springdellian Jennifer S. turned us on to this recipe, it’s a great way to use all kinds of greens! Just add breadcrumbs, garlic, onion and oil
I chose carrot tops and basil as my main greens in this pic, and they were great! They are even better the next day. I’ll be making these again for sure! The ebelskiver pan was a nice way to really round them while using very little oil, but it’s definitely not a necessity. Have fun making this recipe your own!
Feta is great with this veggie combo, as well as shredded mozzarella on top. That being said, you can really be flexible with what veggies, cheese and herbs wind up in your pepper. Have fun with it, it’s a colorful rainbow of deliciousness!
