For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
We used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.
Did I tell you I was on a recipe kick with these Andes Peppermint candy? I’m pretty sure I did. If you haven’t heard, I’m sort of crazy for the candy and
Enjoy this espresso drink during the holidays or all year round! With just the right amount of spice, it tastes just like the popular version found at gourmet coffee shops.
