Friday, January 06, 2006

Tomato-Fennel-Zucchini Ragout




I have been tinkering with a Tomato-Zucchini-Fennel Ragout recently. I made a large batch of this sauce several weeks back and froze a portion. Yesterday, wondering what to make for dinner, I pulled out the frozen ragout and made a casserole layering this sauce with brown rice grand shells from Tinkyada, chickpeas and navy beans, capers, and sliced kalamata olives.

After baking, I drizzled the casserole with a touch of extra-virgin olive oil, and served with a salad topped with Roasty-Toasty Sunflower Seeds from Vive le Vegan!, and garlic bread spread with a prepared black olive tapenade.

I was surprised that both my daughters loved the sunflower seeds. Sometimes children are picky with nuts and seeds, and my 14-month old has just started small amounts of seeds/seed butters (no nuts yet at this age). These sunflower seeds are roasted with toasted sesame oil, balsamic vinegar, and salt, and the girls loved the flavors!

6 comments:

julie hasson said...

Yum! Will you share this recipe Dreena?

Julie

Dreena said...

Hi Julie and Madelyn!

Ok, ok, just because you two asked, I will post the recipe! :)

I need to finalize the actual ragout recipe, and then I also have to set up my recipe page... so give me a week or so and I should have it set up!

julie hasson said...

No problem Dreena. I'll wait patiently, as it looks delicious!

Thanks!!

Anonymous said...

Looks good. Just purchased Vive le Vegan recently, and I love it. I made the Pumpkin Seed-Crusted Lentil Patties, the Balsamic Flax Oil, and the Banana Oat Bundles. All delicious!

Dreena said...

Thanks anonymous... glad you are enjoying my book! E-mail or post if you ever have questions. :)
-D

Harmonia said...

This looks amazing!!!