Week of March 25th

Dill Green Beans

• 1 pound green beans, trimmed
• 4 teaspoons chopped fresh dill
• 1 tablespoon minced shallot
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Baked Broccoli and Spinach

• 2 large heads broccoli, chopped
• 1/2 lb fresh, chopped spinach
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 4 large eggs, lightly beaten 
• 1 large sweet onion, diced 
• 2 cups (8 oz.) shredded sharp Cheddar cheese 
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 36 round buttery crackers, crushed
• 1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
• 2. Bake at 350° for 40 to 45 minutes or until set.

Ratatouille

1. • 1/3 cup olive oil
   • 2 medium onions, chopped
   • 4 cloves garlic, minced
   • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
   • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
   • Coarse salt and ground pepper
   • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
   • 1 can (28 ounces) diced tomatoes
   • 1 teaspoon dried thyme
   • 1/2 cup chopped fresh basil
   1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
   2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
   3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)