A dinner of artichokes and ratatouille from my garden

My ratatouille recipe (inspired by what’s available in the garden):

Saute sliced onion in olive oil for 10 minutes
Add cubes of eggplant and handful of crushed garlic, saute for another 15 minutes
Toss in chunks of bell pepper, minced jalapeno, cubes of zucchini (or other squash)
Sprinkle with oregano, salt and cumin, then simmer for 20 minutes
Stir in halved cherry tomatoes and simmer another 10 minutes
Garnish with cilantro

And of course, a side of greens, edible flowers and berries from the garden!

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Hi, I’m Beverly

I’m passionate about inspiring women to think outside the box, unearth their inner vibrancy, and surround themselves with colors that make them feel alive and hopeful!

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