The famous vegetable stew of Provence, ratatouille, redolent of fresh herbs and plenty of garlic, serves as an ideal topping for pasta. Pretty here over penne pasta, this ratatouille sauce can also be layered with cooked lasagna noodles, sprinkled with cheese, and baked.
Instead of serving the same old one-note vegetable dishes with dinner, try this medley of potatoes, peppers, carrots, green beans, and garlic. Each vegetable contributes its own nutritional assets, and the flavors add up nicely, too.
The slight bitterness of broccoli rabe is tempered here by the sweetness of raisins. If you prefer, substitute milder broccolini for the broccoli rabe. All of the broccoli rabe is edible, though it’s best to trim off the very ends, which may be tough.
You can prepare the cranberry mixture (step 1) for this smoothie ahead of time. Let it cool to room temperature, then chill until ready to use. To make one smoothie at a time, use 1/2 cup of the cranberry mixture, 2/3 cup yogurt, 1/3 cup frozen blueberries, 2 ice cubes and 1/2 teaspoon vanilla. This smoothie is on the tart side (the way we like it), so add more honey if you like things sweet.
Fresh-squeezed or bottled pomegranate juice makes a delicious, sweet-tart salad dressing. If you are making this recipe in pomegranate season, use some of the fruit's colorful seeds to garnish the salad. Sprinkle 1/4 to 1/2 cup over the salad after tossing the other ingredients together.