We’re featuring a brand new Meez Meals for Good recipe on our menu this week (more on this below) and it got us thinking about some of our favorite past Meez Meals for Good recipes. Topping our list: Chef Stephanie Izard’s Summer Squash Ratatouille.
We fell in love with the fresh flavors and crisp ingredients from the genius chef/owner of Girl and The Goat/ Little Goat. It’s a quick and easy dinner we featured on the Meez Menu last year, and we’re delighted to share the recipe this week so you can cook it again and again.
Meez Meals for Good
We’ve partnered with the charity Common Threads to teach children the joy and benefits of cooking delicious and healthy food from scratch. Chicago’s top chefs are donating a favorite recipe, and we deliver the ingredients prepped and ready to go, with the proceeds benefiting Common Threads.
This week we’re delivering all the ingredients for the Tomato & Corn Chowder recipe from Top Chef and The Chew’s Chef Carla Hall. With vine ripe tomatoes, crisp corn and salty tortilla chips, this chowder captures all the flavors of summer in a bowl. (See all the details and order here.)
Summer Squash Ratatouille Ingredients
olive oil1 cup zucchini, chopped
1 1/2 cups red onion, diced
1/2 cup fennel bulb, diced
6 oz cannellini beans
1 cup poblano peppers, diced
3/4 green bell peppers, diced
1/4 cup green onions, chopped
2 Tbsp white balsamic vinegar
2 Tbsp + 1 tsp white wine vinegar
2 tsp harissa (can be found in Middle Eastern markets)
2 tsp brown sugar
2 tsp fresh mint, chopped
We love this recipe on crostini, with grilled fish or chicken, or tossed with couscous. Look in your pantry or fridge for a little inspiration and let us know where you take this meal.
Putting It All Together
Put the white balsamic vinegar, white wine vinegar, harissa and brown sugar into a mixing bowl and whisk. This is will be the harissa vinaigrette. Set aside.
Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the summer squash and cook until just tender, about 7 to 10 minutes. Add a splash of the harissa vinaigrette, then remove the squash from the pan and set aside in a large mixing bowl.
Reheat the skillet and add the beans, fennel, and onion. Cook until the fennel and onion are lightly golden brown, about 7 to 10 minutes. Add another splash of vinaigrette, and add to the squash.
Reheat the skillet and add all of your peppers. Cook until tender, about 5 minutes. Add another splash of vinaigrette, then add to the summer squash and beans.
Mix all the veggies together and add the mint. Taste and add more of the vinaigrette, salt, and pepper if you’d like. Serve hot or cold. Enjoy!
Serves 2
Hungry For More?
Break out of your dinnertime routine with creative recipes you won’t find anywhere else. Like this week’s Chile Relleno Burrito (above), Artichoke Frittata, Chicken Tikka Masala and Kung Pao Steak Tacos. And, of course, Chef Carla Hall’s Chowder. With recipes that are this fun and easy, dinnertime is suddenly about so much more than the food. Creative recipes. Local footprint. Healthy meals in a heartbeat. That’s the magic of Meez.
Order (here) at www.meezmeals.com
Leave a Comment