Like I’ve mentioned before, the CSSC has a long history of eating well. Not only can we make some mean potluck dishes and serve hundreds on donated food, we feed our leaders family style meals during our summer and winter leadership retreats. For some of us, eating our favorite CSSC meals evokes the community that we miss.
One of the primary ways that the CSSC stays in touch with one another is through conference calls. I think that perhaps we should start a tradition of making and eating the same or similar meals and enjoying them together. A virtual potluck, right?
When we plan these meals, we think of two things: how can we get that food and how are we going to cook it. We take very simple (but incredibly yummy) recipes and make sure that we can scale them up. I like to make stew-y dishes like ratatouille because it is just one huge pot of love. Add the polenta and you are looking at only two pots to clean. For summer retreats ratatouille is perfect; we get to enjoy summer and fall’s best with eggplant, peppers, squash, and tomatoes.
Coincidentally, I had my first bite of ratatouille with CSSC-ers. I did some “urban camping” with a CSSC friend and we rendezvoused at another CSSC’s house in the Portland area. Her mother whipped us up a delicious ratatouille, perfect for the crowd of vegetarians that swarmed her home.
I hope this recipe comes to represent for you what it does for me: the best of late summer and early fall, community, and friendship.
Sauté Together:
Swig of olive oil
4 cloves garlic, minced
1 onion, chopped
1 bay leaf
Cook over medium high heat until the onion is beginning to caramelize.
Then add:
1 medium eggplant, cubed
1 zucchini, cubed
1 bell pepper, in strips
1 14 oz can diced tomatoes or fresh tomatoes, quartered
Cook until eggplant is soft and tender.
Add:
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste.
Serve with Polenta, or top with a poached egg and cheese sauce.
Polenta:
5 cups water
1 ½ cups course cornmeal
½ tsp. salt
pepper to taste.
Bring 4 cups of water to a rolling boil. Mix together the remaining cup of water with the cornmeal and pour into the water. Stir continuously with a whisk to beat out lumps. Boil for about 10 minutes until thick. Add salt and pepper.
Left over polenta can be cut into slices and fried in olive oil for a tasty snack.
Thanks to Rachel for the beautiful cartoons – you’re the bestest!
