Have any of you made ratatouille? I THINK I spelled that correctly! It never appealed to me before this year: then I watched my favorite celebrity chef, Jacques Pepin, prepare it, and it inspired me. The results were really great! I made up a batch on Sunday early and let it cool: you eat it either cold or room temperature. You can serve it plain, or on top of pasta, or put a dollop of plain greek yogurt over it, as I did this morning, and my brown bag lunch was so satisfying and energizing. Here is a link to Jacque's recipe. http://www.kqed.org/w/morefastfoodmyway/pdf/225-recipe.pdf I highly recommend the herbes de provence as seasoning for this dish.

One of our members posted some links for recipes. thanks, Alwilda!

Freezing basil

http://www.thebittenword.com/thebittenword/2011/09/freezing-fresh-basil-and-other-herbs.html

http://www.kalynskitchen.com/2006/06/how-to-freeze-fresh-basil-weekend-herb.html

 Broccoli stems: http://www.thekitchn.com/conscientious-cook-good-uses-f-74591

Broccoli stem slaw: http://abcnews.go.com/GMA/recipe?id=13894657

Chard: http://www.simplyrecipes.com/recipes/swiss_chard/

http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0708/Meatless-Monday-Tostadas-with-chard-slaw