Eggplants Are Wonderful Things

Baba Ganouj (Eggplant Dip)
1 globe eggplant or 2-3 Japanese eggplant (This is what I use)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste, I find it in the Jewish food section in a sealed can)
1-2 garlic cloves (more or less depending on taste preference)
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley

Cut your eggplant in half, poke the skin with a fork a couple of times through the skin. Oil the eggplant and place it cut side down on a tinfoil lined sheet. Bake at 400o for about 25 minutes for the smaller eggplant or about 40 for the large. Remove and let sit for about 15 min. 

While you wait for the eggplant to cool, add garlic and parsley to the food processor or mince it by had very small creaming the garlic with the knife. Add the tahini, cumin, salt and pepper to the garlic and parsley mixture. 

Scoop the eggplant carefully from the skin and spoon it into the food processor. Discard skins and then pulse the eggplant with all the spices and tahini, adding the lemon and olive oil in to make it smooth and creamy. Spoon out your eggplant dip into a pretty bowl and top with plastic wrap smooshed down onto the mixture so it doesn't create a skin. Chill in the fridge if you like it cold. Me personally, I like it at room temp with an extra drizzle of olive oil a sprinkling of cumin or cayenne. I love to serve this with kalamata olives, picholine olives, pine nuts, bell pepper, snap peas, cauliflower, apricots, cucumber and pita bread/gf bread. 

 

Eggplant Lasagna
1 large eggplant, sliced in 8 slices 
or
2 Japanese eggplants, cut lengthwise into thin strips (You can get about 3 from each one)
1/2 cup wilted spinach
1/2 cup cooked chopped mushrooms
Salt and Pepper
4 Large eggs, beaten
3/4 cup pesto (store bought it fine, but I have a great recipe HERE)
2 1/2 cups seasoned breadcrumbs or GF blend like Ian's panko
6 tbsp lite olive oil
3/4 cup ricotta cheese
1/3 cup Romano or Parmesan cheese
1 cup prepared marinara sauce ( I love bertolli)

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs. 

 
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet. 

 
Chop mushroom and add both spinach and mushroom to a saute plan and cook together till softened. In a small bowl, combine the ricotta, chopped mushroom, spinach and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Place rolls in a baking pan that has tomato sauce on the bottom. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, heat remaining sauce to a simmer if you want. Serve with an arugula salad or some sauteed broccolini. 

Something New & Easy Too!

Curry Veggie Burger
1 1/2 cups white beans (canned, drained + rinsed)
1 1/2 cups chickpeas (canned, drained + rinsed)
pinch of black pepper
1/4 tsp salt
1 Tbsp tahini
1 garlic clove smashed
1/2 lemon squeezed
1/4 cup white onions, minced
1 tsp curry powder
1/2 tsp turmeric 
sprigs of cilantro (about 10)
2 tsp maple syrup
pinch of cayenne (optional)
1 tsp virgin coconut oil (for pan)


Secret Sauce
1 tbsp mayo (vegan)
1/2 tsp sriracha  
1 lime squeezed

Burger Options:
Whole wheat buns or gluten free bun
Avocado
White Onion 
Tomato
Cucumber
Arugula, Romaine or Spinach

In a food processor, pulse your onion, cilantro until it's minced. Add garlic and add your beans and chickpeas. Pulse until they are lightly combined. Once the mixture looks like it's starting to come together but isn't gummy and in all your seasoning, tahini and lemon. Divide mixture into 4 portions and pat them in your hand until it's a thick patty shape. Heat oil in a non stick skillet and lay 4 patties down into the pan gently. Cook on medium heat letting the patties brown on one side before turning them. While the patties are browning, mix your secret sauce and take care of your other burger extras. Be creative! 

Coconut Corn Chowder
1 tablespoon coconut oil, or your oil of choice
1 medium whole leek, thoroughly cleaned, white and light green parts thinly sliced
3 medium carrots, chopped
3 cloves garlic, finely chopped
1/4 teaspoon chili flakes
1 green chile pepper, stemmed and seeded, minced
1 can of northern white beans, drained
2 sweet bell peppers (red and yellow), chopped
1 tsp sea salt, or to taste
1 can of creamed corn + 1/2 can or a 1/2 cup of frozen whole kernel corn
14-ounce can of coconut milk
1 cup water 

In a medium pot, heat the coconut oil on medium-low heat. Add the leek, carrots, garlic, chili flakes and green chile and saute until they have softened, around 5-10 minutes.  

Once the leeks have softened, stir in the chickpeas, salt, red and yellow peppers, corn, coconut milk, and water.
 
Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately.

 
 
I was looking through all of my beautiful recipe books and found this amazing raw veggie lasagna recipe. I thought it would be boring and tasteless, but boy was I wrong. This is the best thing I've made lately. I love BareRootGirl who came up with this recipe for all of us. I loved how she dissected each layer so make it easy. Please tell me what you think. 

Veggie Lasagna
1 zucchini
1 yellow squash
1/2 c. fresh spinach
1/4 c. fresh basil leaves
Extra virgin olive oil for drizzling
salt and pepper

Cut zucchini and yellow squash lengthwise, about 1/4" thickness.  Tear spinach and basil into manageable pieces, matching the lengths of zucchini and squash.  Set aside.

For the sauce:
2 lbs cherry tomatoes, you for better flavor use 1 cup sun-dried tomatoes
1 shallot
1 small clove garlic
1/2 c. basil leaves
2 tbsp extra virgin olive oil
juice of 1 small lemon
splash of red wine vinegar
1 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
shake of hot pepper flakes (optional)

Put all ingredients into a food processor and pulse until it's combined. You want it to be chunky, but well mixed. Taste and adjust seasoning. 

Pine Nut 'Ricotta"

1/2 c. pine nuts, soaked 15 minutes and drained

zest and juice of 1 lemon
1/4 tsp. salt
1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Walnut Sage Pesto 
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
2 tbsp. olive oil
splash red wine vinegar
1/4 tsp. salt

1/8 tsp. pepper

Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Layer it on up and enjoy with a hunk of crusty bread

Heating Up!

Cuban Lime Shrimp with Black Beans & Rice 

Beans and Rice:
1 15oz can Black Beans drained and rinsed
1/2 onion chopped
1 cup of bell pepper, I used yellow, red and green mix
2 garlic cloves crushed
1 T olive oil
1/2 tsp fennel seeds crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp oregano
1/2 cup chicken or veg stock
1/2 tbsp red wine vinegar
1 small can of diced tomatoes with green chilies

In a slow cooker, either the night before or in a stock pot. Saute onion and bell pepper in oil until slightly softened. Add garlic, fennel, coriander, cumin and salt and pepper and cook for about 5 min. Add tomatoes, stock, red wine vinegar, oregano and beans and cook for about 30 minutes. OR you could just add all ingredients to a slow cooker and cook on low for 3 hours. 

5 cups cooked rice seasoned with salt and pepper

For the Shrimp:
1 1/2 pounds peeled and de-veined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to the pan, then add shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Add garlic and continue cooking until shrimp are opaque. Remove and squeeze lime over the shrimp and fresh cilantro. 

Peas Peas Peas

1 tbsp. minced shallot
1 tbsp. sherry vinegar
1 tbsp. sour cream or crème fraîche ( I bought mine at The Store back in the meat dept)
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
1/2 lb. sugar snap peas
1/2 lb. snow peas
1 10-ounce box frozen baby peas

Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar, and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.
Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper, and toss to coat. 



This next recipe came from a website I love. The prouditaliancook.com The best way to make this slaw is to have one of those fun veggie strip slicers. They have many uses, go get one. This makes great use of veggies at the end of the summer. Simply pack this slaw into jars and take them to neighbors, they'll love them.

Summer Veggie Slaw
Small strips of parmesan cheese
3 tbsp olive oil, salt and pepper and celery salt to taste
Yellow squash
Zucchini
Red pepper strips
Match stick carrots
Radish, sliced and cut into strips
Green onions sliced diagonally
Red onion strips
Very fresh shucked corn or precooked
Fresh picked basil and parsley
Torn spinach leaves
Simply toss everything together in a big bowl and serve chilled. 

Summer Salads

I'm really into grilled style salads. Anything that can be prepared and cooked easily and without much mess or heating up the kitchen is a win win for me. I adapted this recipe from the Randall Beans website. I chose to use canned northern white beans because it was easier for me. This salad has a great grilled and fresh flavor all in one. You'll love it, try it this weekend.

Grilled Ribeye with Northern White Beans & Potatoes
4 rib-eye steaks, sliced thin *use whatever tender steak you want
1 tsp steak seasoning mix          
    combine and store in sealed container
       1/4 cup Paprika
       1/4 cup Kosher Salt
       1/4 cup Sugar
       1/4 cup Cumin
       1/4 cup Granulated Garlic
       1/4 cup Chili Powder
       2 tablespoons Mustard Powder
       2 tablespoons Ground Black Pepper
       1-2 tablespoons Cayenne Pepper          
2 lbs baby yellow potatoes
1/4 red onion, sliced thin
1/4 tsp course salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
4 tbsp butter/ I used hemp butter
2 cans northern white beans, drained and rinsed
2 tbsp fresh lemon juice
1 tsp dried dill
1 5-oz package spring greens mix
2 tbsp olive oil or coconut oil
2 tbsp lemon juice
1 tsp salt
1/4 tsp black pepper


Light the grill and let it heat up while you prepare the meal.
Season the rib-eye steaks with seasoning and set aside.
Make a foil packet to hold the potatoes and onions. Toss them with the salt, garlic powder, onion powder, paprika, black pepper and butter. Pour into the foil packet and seal. Grill for 20-30 minutes or until fork tender.
While the potatoes are cooking, make a foil packet for the great northern beans. Toss beans with 2 tablespoons of lemon juice and the dill. Pour into the foil packet and seal.
Grill the steaks for 8 minutes when the potatoes are close to being ready. Put the beans on the grill for the last 3 minutes of cooking. Let the steaks rest for 5 minutes before cutting into strips.
Grab a large bowl and toss in the spring greens. Add the potatoes and onions, 2 tbsp olive oil, 2 tablespoons lemon juice, salt and black pepper and stir, incorporating the dressing onto all parts of the potatoes and greens. Add the grilled great northern beans and stir lightly as to not mash the beans.
Plate the salad and top with the steak strips and serve.




Sick of the traditional heavy mayo based potato salad? Here is a lighter and flavorful option.

2 lbs small potatoes (purple, red, fingerling, and/or baby dutch)
1/3 cup red wine vinegar
2/3 cup olive oil
2 tablespoons dijon mustard
1 1/2 teaspoons kosher salt
freshly ground pepper
1/2 lb green beans, stems removed and cut in 1 inch pieces
1 bunch garlic scapes (about 8-10 scapes), stems removed and cut in 1 inch pieces
7 ounces of tuna in oil (or two 4 oz cans)
1 cup cherry tomatoes, halved
1/2 cup scallions, chopped
2 tablespoons parsley, chopped
1/4 cup pitted or unpitted nicoise olives
5 hard boiled eggs, peeled and quartered
Bring a large pot of water to a boil. Meanwhile halve or quarter potatoes. Salt the water and add the potatoes. Boil 20-30 minutes or until tender. Drain.
While potatoes cool, make the vinaigrette. Whisk together vinegar, oil, mustard, salt, and pepper until emulsified. Pour about half the vinaigrette over warm potatoes and toss to combine. Chill potatoes.
Bring another large pot of water to a boil. Add salt, green beans, and garlic scapes. Boil for about 5 minutes until just barely tender. Drain and chill.
In a large bow, combine cooked potatoes, green beans, garlic scapes, tuna, tomatoes, scallion, parsely, and Nicoise olives. Dress with remaining vinaigrette. Season with salt and pepper. Toss to combine.
Serve with hard boiled egg slices.
- See more at: http://impeckableeats.com/2014/09/salad-nicoise-twist/#sthash.NxVCuv8L.dpuf

Garlic-Roasted Potatoes

2 pounds mixed fingerling potatoes, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
1/4 cup white wine or stock
2 teaspoons coarse sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves
1 clove garlic, finely minced 

 
Buttermilk Dressing
1/2 cup buttermilk
1/4 cup plain nonfat Greek yogurt (I used thick fage)
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

2 lbs small potatoes (purple, red, fingerling, and/or baby dutch)
1/3 cup red wine vinegar
2/3 cup olive oil
2 tablespoons dijon mustard
1 1/2 teaspoons kosher salt
freshly ground pepper
1/2 lb green beans, stems removed and cut in 1 inch pieces
1 bunch garlic scapes (about 8-10 scapes), stems removed and cut in 1 inch pieces
7 ounces of tuna in oil (or two 4 oz cans)
1 cup cherry tomatoes, halved
1/2 cup scallions, chopped
2 tablespoons parsley, chopped
1/4 cup pitted or unpitted nicoise olives
5 hard boiled eggs, peeled and quartered
Bring a large pot of water to a boil. Meanwhile halve or quarter potatoes. Salt the water and add the potatoes. Boil 20-30 minutes or until tender. Drain.
While potatoes cool, make the vinaigrette. Whisk together vinegar, oil, mustard, salt, and pepper until emulsified. Pour about half the vinaigrette over warm potatoes and toss to combine. Chill potatoes.
Bring another large pot of water to a boil. Add salt, green beans, and garlic scapes. Boil for about 5 minutes until just barely tender. Drain and chill.
In a large bow, combine cooked potatoes, green beans, garlic scapes, tuna, tomatoes, scallion, parsely, and Nicoise olives. Dress with remaining vinaigrette. Season with salt and pepper. Toss to combine.
Serve with hard boiled egg slices.
- See more at: http://impeckableeats.com/2014/09/salad-nicoise-twist/#sthash.NxVCuv8L.dpuf

I like to start my fingerling potatoes in an oven proof heavy bottom pan on the stove. If you don't want the hassle, place potatoes mixed with oil and seasoning, stock onto a baking sheet and bake at 400o until golden...usually about 20 minutes. 
If you choose to use the stoptop to oven method, heat oil and drop your seasoned -garlic potatoes in the hot pan with the cut side down and roast for about 10 minutes no moving the potatoes. Once you've peeked on them and they're browned, roll them over, shake the pan, add garlic and stock and then transfer to the oven for 10 more minutes. Make sure you don't burn the garlic. 

Combine all dressing ingredients and then pour over your hot potatoes and serve. 

 
I don't know about you, but I'm a pretty big fan of marinated mushrooms. They are earthy and add such a yummy bite to any bbq outing or picnic. 

Mushroom Salad
1/2 cup extra-virgin olive oil, divided
2 pounds white mushrooms, trimmed
Salt and pepper
1 to 2 large shallots, sliced thin
3 garlic cloves, crushed and minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3/4 cup red wine vinegar
1/2 cup water
1 generous Tablespoon Dijon mustard
2 Tablespoons fresh parsley

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until the mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, about 5 minutes.
To the pan, add the shallot, garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute. Stir in the vinegar and water and bring to a boil. Cook until liquid reduces by half, about 5 minutes.
In a medium bowl, whisk together the remaining 6 tablespoons oil, Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
Add the mushroom mixture to this bowl and stir to combine. Let cool completely. Stir in parsley.
Cover mushrooms and refrigerate until chilled, about 1 hour. Season with salt and pepper to taste before serving.
Mushrooms can be refrigerated up to 3 days.


Tori Avey had this great purple cabbage recipe on her blog today. I'm going to make it this weekend. Yum!

Purple Cabbage Salad
1 head of red cabbage (about 2 lbs), shredded
2 red apples (I recommend fuji), sliced thin or chopped small
6 dates, chopped
1/2 cup green onion, chopped
1/2 cup fresh mint, torn into small pieces
1/2 cup walnuts, chopped and toasted
3/4 cup blue cheese crumbles
Salt and freshly ground black pepper to taste
 
Dressing:
1/4 cup olive oil
2 tbsp mayonnaise
1 1/2 tbsp red wine vinegar
1 1/2 tbsp dijon mustard
1 1/2 tbsp honey
1/4 tsp salt

In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined.
Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste-- you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. Serve.