Help, Batman! I'm Drowning in Vegetables!

Like Batman, I received a distress message
and was summoned to Brooklyn. 

Clara Mae James had bought a beautiful summer veggie 

basket from Llama Mamma Good Farm and was having 

trouble coming up with meals incorporating  

all of her green goodies. 

Once I arrived and laid eyes on the bright yellow squash, 

fresh fragrant thyme, and green zucchini,
I knew exactly what I wanted to make. 

"Ratatouille!"

"I love ratatouille!"

"Then we shall make ratatouille, Robin!"

"Huh?"

"Let's get started!"

Perplexed 

Pop! Bam! Pow! Punches of color!

Clara Mae James gracefully checking the cupboards for spices

 Maple Syrup screams pork dish.

At the Market to get odds and ends

Clara Mae James checking out the sales
in my bat mobile 

We are incapable of shopping like normal people.

The plan of attack?
Mix the sweetness of maple syrup with the savory flavors of Asia!  

Would you like some wine with your pork?

Presentation is one of the key
 ingredients of Ratatouille!

So, make it pretty!

Time to get saucy!

Collard Green wrapped Maple Soy Pork Tenderloins
p.s. I absolutely LOVE this plate.

Ratatouille with
Garlic Tomato Sauce 

serves 4

I wasn't crazy about the collards as a wrapping for the pork. It was a little too tough for this recipe. Being a southern gal, I like my collards nice and tender. Next time, I will use a green that requires less time to cook, like spinach.  When I revisit this dish, I will make sure to post! 

2 zucchini, thinly sliced

2 yellow squash

2 tablespoons of crushed thyme

1/2 cup of parmesan cheese, shredded 

1/2 cup of olive oil

salt and pepper to taste

1 can of crushed tomatoes

1/2 head of garlic, minced

1/2 yellow onion diced

1 tablespoons of crushed thyme

1 tablespoon of red pepper flakes 

salt and pepper to taste

1. Preheat oven 350 degrees.  Arrange 1 layer of zucchini and squash in baking dish.

2. Drizzle with olive oil.  Sprinkle with salt, pepper, thyme and cheese. 

3. Add another layer of squash and zucchini.  Drizzle with more oil and sprinkle with salt, pepper, thyme, and cheese. 

4. Insert tray into oven and allow to cook for approximately 40 minutes.  

5. In a medium size saucepan over med/high heat, drizzle olive oil and add garlic and diced onion.  

6. Once fragrant, add thyme, red pepper flakes, salt and pepper.  Saute. 

7. Add crushed tomatoes and liquid.  Cover and allow to simmer for ten minutes. Serve with Ratatouille.