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Roast Leg of Lamb with Oven Roasted Ratatouille

Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains.

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Black-Eyed Pea Jambalaya with Broiled Shrimp and Andouille Sausage

Black-eyed pea Jambalaya is an easy flavorful dish to prepare and is made even more delicious when some luscious shrimp and andouille sausage are broiled and added in just before serving. This recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor.