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Ratatouille and Rosemary Biscuits

INGREDIENTS (Ratatouille) ~

  • 1 organic onion, chopped
  • 5 organic garlic cloves, minced
  • 3 organic Summer squash or zucchini, chopped
  • 1 jar organic peeled plum tomatoes with basil
  • 1-2 cups French green beans
  • 1 tbsp Selina Naturally® Organic Coconut Oil
  • 1 tsp chili flakes
  • 1 cup organic button mushrooms sliced thick
  • 1 tsp Organic Celery Seasoned Celtic Sea Salt®, or more to taste
  • 1 tsp Organic Rosemary Seasoned Celtic Sea Salt®, or more to taste
  • 2 tsp fresh cracked black pepper
  • 1 organic lemon, juiced
  • ¼ cup dry red table wine

 


STEPS (Ratatouille) ~

  1. In a large oven-safe pan, heat coconut oil on medium.
  2. Add onions & sauté for 5 minutes.
  3. Add the Celery Celtic Sea Salt®, pepper, & chili flakes.
  4. Sauté for another 5 minutes.
  5. Add minced garlic & lemon juice and allow to simmer up to 2 minutes until the garlic & onions brown slightly.
  6. Add red wine, then mushrooms and sauté for 5 more minutes.
  7. Next, add green beans, squash and tomatoes, stir and simmer covered for 10 minutes.
  8. Preheat oven to 375° and position rack in center.

 



INGREDIENTS (Biscuits) ~

  • 1 ⅓ cups all purpose flour
  • 1 ¾ baking powder
  • ½ tsp Rosemary Celtic Sea Salt®
  • 1 tsp dried oregano
  • 6 tbsp cold unsalted butter, cut into 5 pieces
  • ½ tsp finely grated fresh lemon zest
  • 7 tbsp heavy cream

 


STEPS (Biscuits) ~

  1. In a food processor, combine the flour, baking powder, & Rosemary Celtic Sea Salt®. Pulse briefly to blend.
  2. Add butter, and lemon zest and pulse briefly to combine.
  3. Pour cream over mixture and pulse until crumbs are moist, about 8 pulses.
  4. Flour the counter and knead dough until formed.
  5. Flatten dough to 1" thick and cut into 7 squares.
  6. Store the dough in the refrigerator until ready to bake.