Garden Ratatouille
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1/2-inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4-5 cloves garlic, chopped 1-14.5 ounce can
Mexican-Style Black Rice
Mexican-Style Black Rice 1 cup black rice, rinsed 2 cups water 3 tablespoons Chosen Foods avocado oil 1 tablespoon white balsamic vinegar ¼ teaspoon cumin 1/8 teaspoon cayenne pepper 1/4 teaspoon sea salt ¼ teaspoon fresh cracked black pepper 2 Roma tomatoes, diced ½ sweet onion, diced 1 yellow bell pepper,