We’re very proud of one of our Clark Residential teens who competed in the San Diego County Young Master Chef Competition! They placed 2nd out of 30 competitors with their delicious dish!
Enjoy their spinach fettuccine with ratatouille recipe…
Ingredients: 2 tablespoons olive oil, spinach fettuccine (cooked according to package instructions), 4 cloves garlic (minced), 1 leaf red chard (julienne), a dash of red pepper flakes, 3 sprigs of fresh thyme, 2 sprigs of fresh oregano, 1 sprig of fennel, ½ juice of 1 navel orange, ½ pint of baby heirloom tomatoes (cut in half lengthwise), ¼ cup freshly grated Parmesan cheese, salt and pepper to taste, and dice the following vegetables of ¼ white onion, ½ Japanese eggplant, ½ yellow zucchini, ½ green zucchini, ½ orange bell pepper, and ½ red bell pepper.
Directions: In a sauté pan over a medium flame, add olive oil. Add garlic, onion, eggplant, zucchinis, bell peppers and cook for approximately 2 minutes. Add tomatoes, red chard, pepper flakes, thyme, oregano, fennel, orange juice and salt and pepper. Stir for another minute or until ingredients are soft. Remove from heat and reserve. Pour over cooked fettuccine and drizzle with olive oil. Sprinkle freshly grated Parmesan cheese over the top if desired.