Potato Ravioli

Let me tell you a story...

Several years ago, my Mom was at a deli in a grocery store. She saw this, and couldn't identify it based on the menu board. And the only thing on the menu board that she could not match with a dish was Potato Ravioli. Potatoes? Yes. Ravioli? No. But she recreated it at home, and a Carr Family staple was born. Who knows what it is really called, but it is SO good.1 tbsp olive oil
1 clove garlic, minced
3 red potatoes, chunked
1 onion, sliced
3 bell peppers (I use one each red, green, and yellow) sliced
1/2 head of cabbage, sliced
1 pkg turkey smoked sausage, halved lengthwise and sliced
1 cup chicken broth

Heat olive oil and garlic. Add potatoes and let cook 5 minutes, stirring frequently. Add the rest of the ingredients. Cover and let cook 20 minutes, stirring often.

Ratatouille

1/2 cup sliced almonds
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/4 cup feta cheese

1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 zucchini, chopped
2 yellow squash, chopped
3 roma tomatoes, chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 tbsp balsamic vinegar

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce...add shrimp to the ratatoiulle and eat with whole wheat noodles!)