Tabbouleh (Cracked Wheat Salad)

I adore this fresh, bright, earthy salad! It is very light but yet adequately filling as a meal itself. I often eat it for lunch with the addition of some good tuna, a warm piece of pita if I have it & a sparkling water! At dinner I would make kebabs & rice or maybe…

Cast-Iron Ratatouille

The history of ratatouille has it’s origins in France  (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden.  It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…