Soupe au Pistou Ingredients: Preparation: For the soup: Heat olive oil in pot and sautee onion, carrot, celery, and leeks until 1 cup white beans softened and translucent. Add green beans, zucchini, and/or other 1 cup diced onion vegetables and cook. Add broth and ensure the vegetables are 1/2 cup diced carrot completely covered with either the broth or water. 1/2 cup diced celery Wrap thyme, some stems of parsley, and bay leaf in green leek and 1 leek, white parts tie together for bouquet garni. Add to broth. Add a splash of vinegar diced, green stems or lemon juice to brighten the flavor, if desired. Season with salt and reserved 2 cups green beans, pepper. cut to 1 in. Pieces Cook until vegetables are soft and the soup reaches desired flavor. 1 cup zucchini, diced While the soup cooks, make the pistou: Add the ingredients to (Other vegetables as blender and pulse until smooth. desired) Bouquet garni – sprig thyme, parsley, bay leaf Parmesan rind 1 qt vegetable broth 1 cup small pasta Olive oil For the pistou: 2 cups fresh basil 1 garlic clove 1/2 cup olive oil 1/2 cup grated or shredded parmesan Mushroom ravioli Ingredients: Preparation: For the pasta: For the pasta: 1 cup flour 1 egg Season flour with salt 1 egg yolk Pour flour on counter or mixing bowl and make a well in the 1 shot glass filled with 1/2 water and 1/2 olive oil center of the flour. pinch salt Add egg, egg yolk, and liquids to the center of the well. Incorporate liquid to dry ingredients to form dough. For the filling: Refrigerate 30 minutes. 2 cups minced crimini Roll into desired pasta style mushrooms 2 cups minced shiitake For the filling: mushrooms 1 cup minced shallot Sautee mushrooms and shallots in butter. Allow the mixture 1 cup dry white wine to brown and deglaze with wine as necessary. The mixture 1 tbsp butter should reduce to nearly a paste consistency. Ratatouille (Six servings) Ingredients: Preparation: 6 garlic cloves Wash and scrub all the vegetables. Remove the parsley leaves 3 medium zucchini 3 Yellow squash from their stems. Dice the red bell pepper, tomatoes, eggplant, 5 sprigs of Italian yellow squash and onion. Quarter the zucchini lengthwise then parsley slice into 1/4-in. (1/2 cm) segments. Chop the parsley. 4 sprigs of thyme Start cooking by heating olive oil in a large pot over medium 1 medium onion heat. Add the diced onion and sauté them until they turn 3 tomatoes translucent, about 4 more minutes. Then, add the eggplant and 2 cups Vegetable stock pour in vegetable stock and stir until the broth begins to simmer. 3 medium red bell Using your spatula or utensil, scrub the bottom of the pan to pepper release any browned bits of eggplant and onion. 1 large eggplant (about 1 Add the minced garlic, zucchini, bell peppers, and yellow pound or 450 g) squash. Stir to combine thoroughly and cook for 10 to 12 minutes, stirring every couple minutes to promote even heating. The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process. The eggplant will mostly be falling apart at this point, but the zucchini and bell peppers should be tender but not yet mushy. Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting. Stir in the chopped parsley and basil. Add salt and pepper to taste. Fruit tart Ingredients: Preparation: For the dough: For the dough: 1 cup flour 1/2 cup cold butter, Combine dry ingredients in mixing bowl. Add butter and blend cubed until the butter is in pea•sized bits in the flour. 1/4 cup cold water 1 tbsp Add water and stir just until dough forms. Wrap in plastic and sugar pinch salt refridgerate for an hour. For the pastry cream: For the pastry cream Heat milk with vanilla to infuse. filling: Combine corn starch and vanilla in a mixing bowl and whisk in 1 cup milk the egg yolks. 1 tsp vanilla Temper the hot milk into the egg mixture. Strain that mixture 1 tbsp corn starch 1/2 cup sugar back into the saucepan and heat, whisking until thickened and 1 egg yolks smooth. Place plastic wrap directly to the surface of the pastry cream to prevent a skin forming and allow to chill until ready to use. .