This is one of our favorite new recipes. We have eaten it over rice and couscous-you could also eat it on pita bread or pasta. We have decided it tastes better after it sits for a while, so you might want to cook it during the day and then reheat it for dinner. YUMMY!

Tuscan Vegetable Ragout

2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 14.5-oz. can diced tomatoes, undrained (I like the basil/garlic kind)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, coarsely chopped
2 Tbs. coarsely chopped Kalamata olives (I omitted these)
1 Tbs. capers, coarsely chopped (found by the pickles)
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Directions

Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
Add olives, capers and half the basil. Season to taste with salt and pepper. Serve sprinkled with remaining basil.

Original recipe found here!

Crunchy Fruity Granola

This blog was in desperate need for a photo. So here's the first!
And here's one of the wonderful recipes we made this week at Princess Pack:

Crunchy Fruity Granola

3 cups rolled oats
2 cups combined seeds and/or chopped nuts (we used pecans)
1/2 tsp. salt
1/3 cup brown sugar
3/4 cup oil
1/2 cup honey
1 tbsp. vanilla
1 cup assorted dried fruit (we made half with and half without)

1. Preheat oven to 325 degrees and spray baking sheet with nonstick spray
2. Combine oats, seeds, nuts, salt, and brown sugar in large bowl.
3. Combine oil, honey, and vanilla in 2 cup liquid measuring cup and pour into dry ingredients.
4. Mix thoroughly and spread on prepared tray.
5. Bake for 30 minutes or until golden. (stir once half way through)
6. Cool for 10 minutes on tray and add fruit.
7. Transfer to bowl while still warm. (this way it won't be hard to break apart later)