Follower Sunday: “Thank You Readership!” Chef Ryan Boudreaux Passes Torch to Guest-Chef Lindsey Pine of Los Angeles

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  Chef Ryan has passed the torch to Lindsey Pine.  It is my pleasure to introduce this week, Lindsey from Los Angeles, California with her  Greek-Style Ratatouille.

Lindsey Pine

A cook by trade, Lindsey is combining her love of food and nutrition by pursuing a Masters degree in Nutritional Science from California State University, Los Angeles. She is also a CDP student working towards Registered Dietitian status in addition to a Sports Nutrition Certificate.  After receiving an A.A. in Culinary Arts from Seattle Central Community College and a B.S. in Hospitality & Tourism Management from San Diego State University, Lindsey decided to dive into the nutrition and fitness field. With experience ranging from restaurant cooking and personal chefing, to an internship at the Los Angeles Times Food section test kitchen, and managing classes at a culinary school for the home cook, Lindsey plans to combine her culinary background with the science of dietetics to show people how to eat flavorful yet healthy food.  She currently resides in Los Angeles, CA where she was born and raised.    Contact info:  LindseyPine777@yahoo.com

©  Greek Style Ratatouille

Recipe reprinted with permission from Chef Lindsey Pine.

 

Greek Inspired Ratatouille

Makes 6 – 1 cup servings

Note:  Since this is a rustic dish, all vegetables should be large dice. Pair with brown rice or quinoa for a satisfying vegetarian main dish. Love it with a dollop of hummus!

Ingredients:

1 TBL olive oil

1-1/2 cups chopped yellow onion

2 tsp finely chopped garlic

1 red bell pepper (about 1 heaping cup chopped)

1 lb. eggplant (about 5 cups chopped)

2 zucchini (about 2-1/2 cups chopped)

1 pint cherry tomatoes (leave whole)

1 TBL tomato paste

½ cup low sodium, fat free chicken broth, vegetable broth, or water

¼ tsp freshly ground black pepper

1 tsp kosher salt

1 tsp fresh lemon juice

¼ cup chopped fresh dill

6 tsp feta cheese, divided

Method:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Give onions and garlic a stir after a couple minutes so they don’t brown or stick to the pan. Add bell pepper and cook for 3 minutes more. Add eggplant, tomatoes, and zucchini. Add tomato paste, give vegetables a good stir and cook for 3 more minutes. Add the broth or water, pepper and salt. Turn heat to low, cover and simmer for 30 minutes or until vegetables are soft. Turn off heat and add lemon juice and dill. Crumble 1 tsp feta cheese over each serving.

 

Contact info:  LindseyPine777@yahoo.com