Too busy to cook? The Red Apron is a brilliant business that offers a fresh meal service for delivery or pick-up, plus a retail store well stocked with a selection of fresh and frozen prepared meals, fresh bread, local preserves and sweet treats. And here’s the big bonus – they cook all of their meals from ‘scratch’! Their philosophy is to give clients an opportunity to rediscover the taste of good food that takes time to prepare, and to get people ‘back to the table’ around fresh, wholesome meals made with local and seasonal ingredients. The Red Apron cooks with local, hormone and antibiotic free meat, organic dried goods (beans, pasta, rice, flour, sugar), and fresh produce from local growers. You can check them out at www.redapron.ca, or at their retail shop at 571 Gladstone Avenue.
Jennifer and Jo-Ann, the lovely ladies at the Red Apron, have shared with us a simple seasonal recipe for Ratatouille Strudel. Here’s the recipe, and read on below for my wine picks!
This is a recipe we developed to make use of all those beautiful local vegetables which are at their peak in September. We have often modified this recipe by adding either White or Black Beans, and substituting Aged Cheddar or diced Brie for the Mozzarella. This Strudel makes a wonderful Vegetarian Main Course, or can be an elegant appetizer to start off a fall feast!
½ cup extra-virgin olive oil
1 medium eggplant, cut into cubes
1 large onion medium diced
1 bell peppers (green, red, or yellow), cut into 1/2-inch pieces
2 medium zucchini quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
Serves 4-6 people as a main course or 8-12 people as a side dish or appetizer.
Stacey’s wine picks … this recipe makes the most of the bounty of the harvest, and with such gorgeous local produce to cook with, it’s only natural to pair a local wine with this dish. The provençal-inspired combination of vegetables screams rosé, but if you’re ready to move on to more autumnal flavours, I’ve recommended a red as well.
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