Eggplant Stew Served Over Parmesan Polenta Grits

 

Eggplant Stew over Corn Polenta Grits

Ingredients for Eggplant Stew:

2 small or 1 large eggplant sliced lengthwise

4 tomatoes chopped into ¼ inch pieces

1/3 yellow onion – chopped

½ shallot - minced

2 garlic gloves – minced

2 ½ tablespoons olive oil

1 tablespoon fresh oregano

salt and pepper to taste

fresh basil and grated parmesan cheese to top when serving

Ingredients for Grits:

1 cup fresh ground polenta grits

4 cups water

1 cup corn (can use fresh, frozen, or canned – I used frozen but I think a fresh roasted corn would taste better!)

½ cup shredded parmesan cheese

Directions for eggplant stew:

Pre-Heat oven to 375.

Sprinkle salt on eggplant slices and place in a colander for 20 minutes.

Spray a large baking dish with cooking spray. Lay eggplant in dish and spray the top with cooking spray. Let roast for 20 minutes.

Remove from over, let cool before handling and cut the slices into ¼ inch pieces.

Heat olive oil in a dutch oven or large pot. Add the onions and cook over medium heat for 4 minutes. Add the shallot and cook for another 2 minutes. Add the garlic and cook for 1 minute.

Add the chopped tomatoes (with their juices) and cook on medium low for 7 minutes. Add the eggplant and the oregano.

Stir and cover pot. Stir occasionally and let cook on low for 25-30 minutes. Add salt and pepper at the end to taste.

Directions for Polenta grits:

Boil 3 cups of water. Add the grits and 1 teaspoon salt. Bring back to boil.

Stir and then cover the pot with a lid. Let simmer for 15-18 minutes. Add the corn and parmesan cheese and remove pan from heat.

Spoon grits onto plate, top with stew, and garnish with parmesan cheese and fresh basil.

Eggplant Pesto Involtini

 

Eggplant Pesto Involtini

Ingredients:

1 medium eggplant (sliced lengthwise 1/3 inch)

2 medium balls of fresh mozzarella cheese – sliced thin

1/3 cup pesto

2 ½ cups marinara sauce

1 tablespoon dried basil

1 tablespoon dried oregano

salt and pepper

Fresh basil and grated parmesan cheese to top

Cooking spray

Directions:

Pre-Heat oven to 350.

Mix eggplant with a small amount of salt and let sit in a colander for 20 minutes.

Spray a baking dish with cooking spray. Lay eggplant out in rows. Spray a light coating of cooking spray on top of the eggplant. Bake the eggplant for 22 minutes. 

Spoon the marinara sauce in a large baking dish.

 

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Remove from oven and place on a cutting board. Spread ½ tablespoon of pesto on each eggplant. Place 2 slices of mozzarella cheese in the middle of each eggplant and roll tightly.  Place eggplant rolls on top of marinara. Sprinkle with dried basil and oregano.

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Bake on 350 for 20 minutes. Remove from oven and serve. Top with fresh basil and parmesan cheese.  

Brussels Sprouts Cranberry Walnut Quinoa

 

Brussels Sprout Cranberry Walnut Quinoa

Ingredients:

2 cups cooked quinoa

2 cups Brussels sprouts (sliced into 4ths)

1 cup chopped eggplant (or any other vegetable you have)

½ cup walnuts, chopped

½ cup dried cranberries

¼ cup chopped green onions (scallions)

½ cup shredded parmesan cheese

4 tablespoons olive oil

1 tablespoons peach balsamic vinaigrette

salt and pepper to taste

Directions:

Pre-Heat oven to 375.

Mix 2 tablespoons olive oil, Brussels sprouts, salt and pepper. Place in a baking dish and roast for 30 minutes. (Add your other veggies you are using accordingly)

Toast chopped walnuts in a small pan over medium low heat for 5 minutes.

Combine vegetables, quinoa, 2 tablespoons olive oil, balsamic vinaigrette, walnuts, cranberries, salt and pepper. Serve and top with Parmesan cheese.

Roasted Vegetable Farro

 

 

Roasted Vegetable Farro

Ingredients:

1/2 eggplant, cut into ½” pieces

1 zucchini, cut into ½” pieces

1 large or 15 baby carrots, chopped

¼ viola sweet onion

2 tablespoon olive oil plus 2 teaspoons for later

2 cups faro

4 cups water

1 tablespoons peach balsamic vinegar

¼ cup crumbled feta cheese

3 tablespoons pine nuts

fresh basil

salt and pepper

Directions:

Pre-Heat oven to 375.

Heat olive oil over medium heat in a medium sized pot. Add onions and sauté for 5-6 minutes. Add farro and cook for another minute. Add the water and bring to a boil. Once boiling, turn to simmer and cover the pot with a lid for 30 minutes. Remove the lid and continue cooking on low for 5 minutes. Then remove from heat and allow all the water to become absorbed.

Spray a large baking dish with cooking spray. Add eggplant and spray with cooking spray. Roast in oven for 9 minutes.  Add the carrots, spray with cooking spray and lightly coat eggplant and carrots with salt and pepper. Return to oven and let cook for another 12 minutes. Add the zucchini. Continue to roast for 5 minutes. Remove from oven.

Lightly toast pine nuts in small pan on stovetop for 4 minutes.

Mix Farro, balsamic vinegar, 2 teaspoons olive oil, roasted vegetables, salt and pepper, and pine nuts. Serve and top with fresh basil and crumbed feta cheese. Enjoy!!

Deconstructed Eggplant Parmesan Pasta

 

Deconstructed Eggplant Parmesan Pasta

Ingredients:

½ large eggplant, cut into ½” size pieces

2 roma tomatoes – chopped and seeded

½ viola sweet onion – diced

2 gloves garlic – diced

¼ teaspoon crushed red pepper flakes

2 cups marinara sauce

¾ cup water

3 tablespoons olive oil

salt and pepper

fresh basil

fresh mozzarella balls (cut into small bite size pieces)

½ cup panko breadcrumbs

cooking spray

parmesan cheese – grated for topping

2 cups noodles

Directions:

 Heat olive oil over medium high heat in a large pan. Add the eggplant, onion, and one teaspoon salt. Sauté for about 10 minutes. (Make sure your heat isn’t too high or it will burn the onions.) Add the red pepper flakes and garlic and let cook for 2 minutes.

Add the tomatoes, tomato sauce, and water. Let simmer for 20 minutes. Add salt and pepper to taste.

Cook pasta according to directions, drain and rinse.

Heat small skillet over medium heat. Spray with cooking spray and add panko breadcrumbs. Cook and stir for about 4 minutes until the crumbs become crispy. Remove from heat.

Mix the mozzarella cheese into the eggplant mixture. Serve over noodles and top with fresh basil, panko breadcrumbs and parmesan cheese. Enjoy!

White Bean, Kale, and Ciabatta Soup

 

White Bean, Kale, and Ciabatta Soup

Ingredients:

2 cups dried white beans

2 cups frozen kale

¼ loaf day old Ciabatta bread (tear in ½ inch chunks)

3 cups vegetable broth

fresh sage – about 10 pieces

4 garlic cloves (crushed)

1 bay leaf

2 cups water

½ tbsp kosher salt

pepper

Parmesan cheese

Olive oil

Directions:

Soak beans in water over night. Drain and Rinse. In a large pot bring beans, water, and broth to a boil. Reduce heat to simmer and add sage, garlic, and bay leaf.  Simmer beans for an hour. Add salt and cook for another 20 minutes.

Add the Kale to the beans and cook on medium low for 10 minutes. Turn off heat and add Ciabatta bread. Cover pot with lid and let sit for 20 minutes.  Season with salt and pepper.

Serve and top with a drizzle of olive oil and shaved parmesan cheese.  

Lentil and Spinach Salad

 

 

Lentil and Spinach Salad

Ingredients:

1 ½ cup dried green lentils

1 bay leaf

2 cloves garlic - crushed

2 cups water

2 cups vegetable broth

2 cups spinach (washed dried and chopped)

1 large carrot – peeled and chopped

I zucchini cut into small pieces

½ cup dried cranberries

¼ cup walnuts – roughly chopped

2 tbsp fig vinegar (found in bulk section at whole foods or can use any other kind of balsamic vinegar)

1 tbsp extra virgin olive oil

salt and pepper to taste        

parmesan cheese to top

Directions:

Soak lentils for 4-6 hours. Rinse and drain. In a large pot, place lentils, water, vegetable broth, garlic, and bay leaf. Bring to boil and then cover and simmer for 40 minutes.  Remove the bay leaf.

Spray a large pan with cooking spray. Add the carrots and cook for 4 minutes over medium heat. Then add the zucchini and cook for another 3 minutes. Remove the carrots and zucchini and place in a large bowl. Then add the spinach to the pan. Cook the spinach on low heat and cover pan with lid. The spinach should only take about 3-4 minutes to wilt.

While spinach is cooking, toast the walnuts in a small pan over low heat, stirring occasionally. Toast for 6 minutes.

Combine the lentils, spinach, carrots and zucchini, dried cranberries, walnuts, vinegar, and olive oil. Season with salt and pepper and top with grated parmesan cheese.