Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!

Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long.