top of page

Cooking with Kids

I had a great trip to NY. My niece likes to help out in the kitchen & it was fun helping her with her knife skills. Sean jumped in and helped too. Melissa has a quick and easy version of ratatouille. See recipe below.


2 teaspoons olive oil, 1 large white onion, 3 cloves garlic, peeled,1 bunch fresh thyme, 1 28oz can whole tomatoes, 1 tsp of salt (plus more to taste), 1 medium zucchini, 1 medium yellow squash, 1 medium eggplant, Pinch of crushed red pepper flakes.


In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine. Dice the onion and add it to the pot, let it cook for 5 minutes. Mince the garlic and add it to the pot, cooking for another 3 minutes. Add the tomatoes and bundle of thyme. Let is cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes. Chop the eggplant, zucchini and squash into 1/2” pieces and add them to the pot, cooking for 20 minutes, or until they’ve softened. Season with salt and pepper. Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.


66 views0 comments


bottom of page