This recipe is a great side dish. We use it like a salsa and eat it with chips. It would also be delicious in a burrito or wrap as a topping. Highly recommended! We used this recipe.

Ratatouille is a great way to use summer vegetables - especially tomatoes, eggplant, zucchini, and peppers. The Mediterranean spices make it a delicious summer meal to share with company. You can be creative and change the recipe depending on what you have on hand. Here is an example recipe that is casserole-style from eggplantrecipes.com and another stewpot version recipe from foodnetwork.com.

This was an experiment that turned out to be delicious. First, chop the Chinese cabbage, potatoes, onions, and tofu (inch cubes). First lightly saute the cabbage and onions in a pan until slightly carmelized. Then add the tofu and potato chunks and about 1/2 can of coconut milk. Cook the mix until the potatoes are soft, adding coconut milk so it doesn't dry out and to your desired level of creaminess. Salt to taste during the last few minutes of cooking, and add any seasons you want. I added about a tablespoon of red curry paste that give it my desired level of kick! Serve over rice.  A variation is to use sweet potatoes.

Boil 1/4-1/2 lb green beans in water until tender. Remove and rinse in cool water. Chop off stem ends and pointed ends, leaving as much bean as possible. Chop beans into 1/4 inch pieces. Chop up green onion into 1/2 pieces, using greens as well. (Use 1-3 green onions depending on your tastes). Mince one garlic clove. Combine beans, onion, garlic, and pinch of salt in saucepan and sauté in olive oil until onion and garlic and lightly carmelized. Add 2-3 eggs (or more if you want!) and scramble the mix together. Add a few dashes of cumin to taste if your family likes cumin. (Or hot pepper too if desired). Cook until the egg is cooked through. Serve with warm corn or flour tortillas, and be sure to have hot sauce available for those who like it spicy! Serves 2 hungry farmers.