Read on for delicious recipes!
from Cooking Melangery
1 large eggplant or 2 medium (about 1½ pounds), firm and shiny, ends trimmed, cut into ¾-inch chunks
1 sm. onion, chopped
1 cup peas
1 cup fresh mushrooms, sliced
1 tablespoon kosher salt
pepper to taste
2 tablespoons oil
1 teaspoon ground cumin
2 tablespoons parsley, minced
2 medium cloves garlic, minced or pressed through a garlic press
1 fried egg
- Heat olive oil in a pan over medium heat, and saute the eggplants with onions and mushrooms for about 10 minutes, stir often, until vegetables are browned and soft.
- Add peas and simmer for 5- 10 more minutes. Add the garlic, cumin, salt and pepper to the pan and stir. Let it simmer with the eggplants for about a minute or two.
- To serve, top with parsley and fried egg.
Grilled Eggplant with Goat Cheese Stacks
from Fat Girl Trapped in a Skinny Body
1 eggplant, sliced into 1/2 inch thick slices
1 large tomato (My CSA box had a MASSIVE tomato, but 2 small ones would be fine)
2 ounces goat cheese (or more, ya, add more, more goat cheese is ALWAYS better)
handful fresh chopped basil
- Lay the sliced eggplant on a paper towel. Sprinkle with salt and let them sit for about 20 minutes. Wipe off the ‘sweat’ that forms on the top of the slices, flip them, and salt the other side. Let them rest again for 20 minutes. Wipe the sweat. Now they are ready for grilling.
- Preheat your grill.
- Brush the eggplant with just a thin layer of olive oil, or even just spray some olive oil them. PLace them on the grill and brush the other side with olive oil, then sprinkle with lemon pepper. Grill the first side until dark grill marks form. Do not keep lifting it to check. It will take a good 5-7 minutes, maybe 10, depending on how hot your grill it.
- Flip the eggplant and grill for another 5-7 minutes
- Remove from the grill and start stacking your salad. Enjoy right away.
From Molly Herman, Tastebud Tart Catering
1 lb. tomatoes, cored and chopped
1/2 c. sugar
2 Tbsp. fresh lime juice
1 tsp. cumin
2 tsp. smoked paprika
- In a large pot over medium heat, combine all ingredients and bring to a boil. Turn heat to low and simmer uncovered until thickened to jam consistency, about 45 minutes.
- Cool to room temperature, cover, and chill. Can be stored in refrigerator for up to 2 weeks, or canned for shelf stability.
Broccoli Salad with Avocado and Tomato
from 5 & Spice
2-3 Tbs. finely chopped red onion
3 Tbs. freshly squeezed lemon juice
1 large head of broccoli, cut into bite sized florets
2 medium tomatoes, chopped into 1-inch pieces
1 avocado, cut into 1/2-3/4 inch cubes
3 Tbs. olive oil
2 Tbs. creme fraiche or sour cream (or Greek style yogurt would work too)
2 Tbs. chopped cilantro (or parsley or basil)
1/4 cup chopped toasted pumpkin seeds (pepitas)
salt and pepper
- In a medium-small bowl, combine the onion, lemon juice, and a generous pinch of salt. Set aside and allow the onion to sit for at least 15 minutes.
- Put the broccoli florets in a pot, add a couple of inches of water. Put over high heat, cover, bring to a boil and cook until the broccoli is bright green and just getting tender, just a few minutes. Drain and set aside to cool briefly.
- Put the tomato pieces in a large bowl. When the broccoli is slightly cooled, add it and the cilantro. Whisk the olive oil and creme fraiche into the onion and lemon juice mixture.
- Toss the broccoli and tomato mixture with this dressing. Then, add the avocado pieces and carefully stir to mix them in without totally smashing them. Taste and add salt and pepper to your liking. Before serving, sprinkle with the pepitas.
Broccoli Rabe and Sweet Potato Pizza
from Top of the Apple
1 small ball fresh mozzarella cheese
1 bunch broccoli rabe
3 teaspoons olive oil, divided
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, divided
1 pound raw pizza dough, at room temperature for at least 20 minutes
1/2 sweet potato, thinly sliced
3 tablespoons grated pecorino cheese
- Preheat oven to 425 degrees or whatever your pizza dough requires. Oil a rimless baking sheet; set aside. Slice mozzarella cheese into 1/2-inch thick slices; drain on paper towels until ready to use. I failed to do this and my cheese released a lot of water and created puddles while in the oven. Not a huge deal, but I think we can prevent this.
- Trim about 1-inch off the broccoli rabe stems. Coarsely chop remaining leaves and florets to make 3 cups. If you have more than 3 cups, dispose of the thicker stems. In a large skillet, heat 2 teaspoons of the olive oil until hot. Add garlic and red pepper; cook and stir until fragrant, about 2 minutes. Add broccoli rabe and 1/4 teaspoon of the salt; cook and stir until bright green and stems are fork tender, about 5 minutes. Remove from heat and set aside.
- Place pizza dough on oiled baking sheet. Flatten the dough with the palm of your hand. Using a rolling pin, roll from the center of the dough outward in all directions until the dough is a 10-12 inch circle or as thin as you prefer. Remember, the dough will puff in the oven so it can never be too thin. With a pastry brush, brush on the remaining teaspoon of olive oil. Arrange cheese slices on dough, leaving about a 1-inch border. Cover cheese with sweet potato slices and broccoli rabe; season with remaining 1/4 teaspoon of salt and pecorino cheese. Bake until crust is golden and cheese is melted and bubbling, about 9-12 minutes.
Broccoli Rabe with Garlic
from Elana’s Pantry
1 bunch broccoli rabe, trim off tough stems on bottom
2 tablespoons olive oil
10 garlic cloves
¼ teaspoon celtic sea salt
¼ teaspoon black pepper
- Heat oil in a large skillet
- Add garlic to skillet and cook over medium heat until lightly browned, a few minutes
- Add broccoli rabe to skillet, and cook until wilted
- Sprinkle with salt and pepper
- Transfer to a bowl and serve
Cashew Kale and Chickpeas
from Cara’s Craving
2oz raw cashews
1/2 cup hot water
1 cup reduced sodium vegetable broth
1 clove garlic
1 large onion, thinly sliced
1 medium bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced, or a 10oz package of chopped kale
1 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 to 4 tablespoons fresh basil, minced
- Soak the cashews for an hour in the hot water (or, soak overnight in room temperature water.) Drain the cashews and place in high speed blender or food processor with the broth and garlic. Blend until completely smooth, and set aside.
- Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and pepper for 5-7 minutes, until softened. Add the garlic and cook for 1 more minute. Stir in the chickpeas. Increase heat to high, and add the kale and 2-3 tablespoons of water, stirring to combine everything. Cover and cook for 5 minutes, or until kale is tender.
- Stir in the reserved cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. Garnish with basil before serving.
Fully Loaded Kale Salad
from Lunch Box Bunch
1 large bunch of kale (any variety) – remove thick stems/shred leaves by hand
2-3 Tbsp hemp seeds
2-3 Tbsp raw sunflower seeds
1/2 cup apple, sliced
1/2 avocado, diced/tossed in lemon juice
handful of cherry tomatoes, diced
1/2 cup juice-packed mandarin oranges
1 small sweet onion, thinly sliced
fine black pepper
2 1/2 Tbsp tahini
3 Tbsp seasoned rice vinegar
2 tsp apple cider vinegar
1-2 tsp healthy oil (I used macadamia nut oil – grape seed oil also nice)
1 tsp grade B maple syrup (optional – if you need extra sweetness to balance the bitterness of tahini)
- Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
- Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I’m craving a very zesty salad.
- Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
- Fold in the hemp seeds and sunflower seeds.
- Add the remaining toppings in a lovely pattern on top.
This salad will also do well in the fridge for a few hours – or even set out at a party or potluck. If not eating right away I’d use a tad less dressing – or add another 1/2 bunch of kale.
Sweet Pepper Pineapple Juice
3 cups (handfuls) fresh spinach
3 small sweet peppers
2 baby cucumbers
1 large piece (1 cup?) fresh pineapple
- Juice pineapple, cucumbers and peppers – add to blender with spinach.
Sweet Pepper Chicken with 5 Spice
from Taste and Tell
1 1/2 cups rice, cooked to package directions
2 tablespoons high temperature cooking oil, such as peanut or canola
1 1/2 pounds boneless, skinless chicken, cut into bite sized chunks
salt and pepper
2 sweet bell peppers, seeded and cubed into bite sized pieces
1 onion or 2 large shallots, sliced
1 inch ginger root, grated or minced
3-4 cloves garlic, finely chopped
1 1/2 teaspoons 5 spice powder
3 tablespoons dry sherry
2 tablespoons honey
1/4 cup Tamari
3/4 cup chicken stock
1 rounded tablespoon cornstarch
- Start rice and when it’s about mid-way through cooking time, start the chicken.
- Heat about 1 tablespoon of oil over high heat in nonstick skillet and add chicken seasoned with a little salt and lots of black pepper. Stir-fry chicken until browned and remove to a plate.
- Add another tablespoon of oil and allow to heat until it ripples and begins to smoke. Then add peppers, onions or shallot and stir fry 2 minutes. Add ginger, garlic and 5 spice powder and season vegetables with a little more black pepper. Add sherry and shake pan for 30 seconds, then add honey or agave, Tamari and stock. Stir corn starch into a little water to dissolve, then add to sauce and thicken 1 minute. Slide chicken back in heat through a minute more.
- Serve chicken with rice.
Chilly Watermelon Soup
from The Healthy Foodie
the flesh of ½ a medium (7-8 lbs) seedless watermelon
½ cup plain Greek yogurt
1 tsp grated fresh ginger
Juice from ½ lemon
Pinch of sea salt
Dash of ground nutmeg
5-6 mint leaves, chopped
Dollop of plain yogurt
Fresh basil or mint leaves
Drizzle of honey
- Add all ingredients to blender or food processor and blend until well combined.
- Refrigerate until well chilled, preferably overnight.
- Garnish as desired
from Kitchen Parade
1/4 of a ripe well-washed cantaloupe and/or watermelon, peeled and cut into bite-size pieces
Fresh basil, cut into thin ribbons
1-1/2 ounces feta, crumbled
1 tablespoon good olive oil
Kosher salt to taste, optional
- Combine all ingredients in a bowl and serve immediately.
Garlicy Brown Lentils with Fresh Parsley
from al dente Gourmet
1 1/2 C. Brown Lentils
2 1/2 C. Water
4 Garlic cloves, finely chopped
1 C. Cooked Peas
Parsley leaves, chopped –as much as you like
Olive oil to drizzle
Sea Salt to taste
Pepper to taste, optional
- Rinse lentils in cold water. In a sauce pan add water and lentils and bring to boil. Then simmer for 30-35 minutes. If you like the lentils more tender leave for an extra 5 minutes. Strain the lentils add peas, olive oil, garlic, parsley and salt. Serve with toasted french bread.
Artichokes stuffed with Parsley Pesto Crumb
from Drizzle and Dip
2 cups of bread crumbs (use ciabatta, sourdough or another tasty bread). I tore a sourdough into pieces and toasted the chunks slightly to make the grinding up in the food processor to a crumb much easier
3 Tbs (slightly heaped) parsley pesto, or use: freshly chopped parsley, 2 crushed garlic cloves, olive oil and about a Tbs of grated Parmesan cheese
about 3 Tbs of EV olive oil
salt and pepper
a small handful of chopped toasted pine kernels (optional)
- pre heat the oven to 18o C
- in a bowl mix all the ingredients so that it is still loose but all combined and starting to clump
- cut the stalks to the base so that the artichokes stand up
- cut the tops off, and then ply open the leaves with your hands
- press the crumb mixture between the leaves and press down and fill as much as you can
- place the artichokes standing up in a deep sided oven proof dish and fill the base of the dish with boiling water (just to reach the bottom of the artichoke)
- cover the whole dish tightly with tin foil, and bake for 45 minutes
- turn on the grill, take off the foil and then drizzle some more olive oil over the artichokes and toast for about 4 minutes until they are golden brown
- serve with lemon wedges to squeeze over (optional)
Fresh Fig, Gruyere and Arugula Sandwich
from Plain Gourmet
brown turkey figs
- Preheat oven to 400 degrees.
- Slice figs and gruyere ¼ inch thick.
- Layer arugula, gruyere and figs on sliced french bread. Place on cookie sheet and bake for 3-5 minutes.
from The Talking Kitchen
1/2 lb. whole wheat spaghetti, cooked
1 can anchovies in oil
1 head garlic or 6-8 cloves garlic, sliced
~6 c. arugula
pinch red pepper flakes
2 Tbsp extra virgin olive oil
freshly ground black pepper
- You want the pasta and the sauce to be done around the same time, if the pasta takes a little longer, just keep the sauce on low to be sure the garlic does not burn.
- Bring water to boil for the pasta and then start chopping the garlic. Heat oil in a large pan over med-low heat. Add garlic, anchovies, red pepper flakes and pepper to the pan. Let it simmer over med-low to low heat. Crush up the anchovies with a wooden spoon once they are tender. Add the cooked pasta to the pan, toss to combine. Add pan ingredients to serving bowl and add in arugula. Toss well to combine.
Sweet Corn and Radish Saute
from Eating Clean
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped (1 cup)
1 medium green or red bell pepper, chopped (1 cup)
1 jalapeno chile pepper, seeded and finely chopped
8 large radishes, halved and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs
Fine sea salt
Freshly ground black pepper
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)
- Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.
Roasted Radishes and Carrots with Dill
from In Sock Monkey Slippers
1 bunch of carrots (8 to 10 carrots)
1 bunch of radishes (7 to 10 radishes)
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp freshly cracked pepper
2 Tbs fresh dill, chopped
- Preheat oven to 425°F. Chop the tops of the carrots off and peel.
- Trim the radishes and slice in half.
- Place the carrots and the radishes in a large bowl. Add olive oil, salt and pepper. Toss vegetables to evenly coat.
- Place the carrots and radishes on a baking sheet. Place the baking sheet in the oven and roast for 20 to 30 minutes until the vegetables are tender.
- Remove from oven and sprinkle fresh dill over the carrots and radishes.
- Plate and serve. Supper simple and addictive.