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Ratatouille with crunchy, meaty crumbs! (Or as I like to think of them: munchy, greedy crumbs ) Slightly adapted from a recipe by Melissa Clark, who has cult status in my house for her amazing recipes

Not sure why the first photo uploaded sideways.

Turkish salad of watermelon, feta, mint, parsley and a drizzle of pomegranate molasses as a starter, followed by spaghetti aglio olio.

@acpgee This is the recipe as I make it. (Slightly altered from Melissa Clark's original.) I highlighted the meaty crumbs part for you.

6 Tbsp olive oil
1 lb ground lamb
1 cup chopped almonds
1 tsp Morton's Lite Salt (50/50 potassium/sodium)
4 garlic cloves, crushed
2 tsp finely chopped rosemary leaves
black pepper

1 medium onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 lb eggplant, cut into 1-inch chunks
1 lb zucchini, cut into 1-inch chunks
2 tsp finely chopped thyme leaves
2-1/2 cups cherry tomatoes, halved or quartered if large
1/2 cup chopped basil leaves, plus more for serving

IN A 12-INCH SKILLET, HEAT 2 Tbsp olive oil over medium heat. Add the lamb and cook, breaking up the meat as much as possible, until it is uniformly golden brown. Add the almonds and cook until they turn crunchy. Add 1 tsp salt, half the garlic, half the rosemary, and black pepper to taste. Cook for another minute and spread on a plate to cool.

RETURN SKILLET TO HEAT. Add 1 Tbsp olive oil, onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender.

ADD 1/4 TSP SALT and some black pepper. Scrape the mixture into a bowl. Return skillet to heat. Add the remaining 3 Tbsp olive oil, eggplant, and zucchini. Cook, stirring frequently, until almost tender (about 10 minutes).

SEASON WITH THE REMAINING 1/2 tsp salt and black pepper to taste. Return the bell pepper mixtures to the skillet. Add the remaining garlic, rosemary, and thyme. Cook for
1 minute. Add the tomatoes and basil, stir, and partially cover the skillet. Reduce heat to medium and cook until the vegetables are completely tender and falling apart, 15-25 minutes.

TO SERVE: sprinkle ratatouille with crunchy meaty crumbs, drizzle with olive oil, and top with chopped basil.

Store leftovers separately. To serve, heat the ratatouille and top with cold meaty crumbs, or reheat the meaty crumbs in a pan so they don't lose their crunch. I also like the leftovers cold when it's hot out.

Salade Nicoise.

Cat0703a wrote: »

I wish I could like this 1000 times!

acpgee wrote: »

Turkish salad of watermelon, feta, mint, parsley and a drizzle of pomegranate molasses as a starter, followed by spaghetti aglio olio.

I'm going to make that salad for lunch today, it looks really good. I don't have molasses, but I guess a bit of honey and lemon juice will also do.