- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh oregano leaves
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups halved Cherry Tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- 2 to 3 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
- 1 English or Hot House Cucumber, sliced thin
- 10 Radishes, sliced thin
- 1 clove garlic, minced
- 1/4 small onion, sliced thin
- 1/4 cup Greek Yogurt
- 1 Tblsp Olive Oil
- 2 tsp fresh Dill, Chopped
- Salt and Pepper to taste
Mix yogurt, olive oil, dill, garlic, salt and pepper in a bowl. Mix in cucumber, radish and onion. Refrigerate 15-20 minutes.
Makes 4 servings:
- 4 large red bell peppers
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 potato, peeled and chopped
- 3 tablespoons coarsely chopped fresh parsley
- 1 tablespoon ground cumin
- 1 bay leaf
- 3 cups chicken or vegetable broth
- salt and pepper to taste
- 1/4 cup heavy cream
Place rack in the upper third of the oven and preheat oven to 400 degree F. Place whole red bell peppers in a 9×13-inch dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil. Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.
Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes. Uncover and let the peppers rest until cool enough to handle. When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.
To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes. Add the potato and parsley. Cook for 3 minutes more. Add the cumin and bay leaf. Stir to combine. Add the roasted peppers. Add the stock, turn the heat to low and simmer for 20 minutes or until the potato is softened.
Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. You can also blend the soup in three batches in a blender. Keep the lid on tight. Stir in heavy cream and season with salt and pepper to taste. Garnish with chopped parsley
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved from 1 can
- 1/2 teaspoon kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons lemon juice (2 lemons)
- 2 tablespoons liquid from the chickpeas
- 3 tablespoons roasted rep peppers
- 8-10 dashes hot sauce
- 2 tablespoons butter or margarine
- 1 cup chopped onion
- 3 cloves garlic minced
- 1/2 tablespoon chopped fresh sage
- 1/2 cup shredded carrots or chopped mushrooms
- 20 ounce package lean ground turkey
- 1/2 cup fresh breadcrumbs
- 1/4 cup egg substitute or 1 egg
- 3/4 cup ketchup, divided
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
Heat oven to 350ºF. Melt butter in a small skillet over medium-high heat. Add onion, carrot and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5 minutes.
Add ground turkey, breadcrumbs, egg, ¼ cup ketchup, Worcestershire sauce, sage, pepper and salt to turkey mixture; mix well. Press into 8 x 4-inch loaf pan. Spread remaining ½ cup ketchup over top.
Bake 1 hour. Let stand at room temperature 5 minutes before slicing.
Recipe Source slightly modified from: http://www.jennieo.com/recipes/223-Best-Ever-Turkey-Meatloaf#sthash.Qa33vGpz.dpuf
Makes 4-6 Servings
- 1 (5 to 6-pound) roasting chicken
- 1 large bunch fresh rosemary
- 2 lemons
- 1 head garlic, cut in 1/2 crosswise
- salt and pepper
- olive oil
Preheat the oven to 425 degrees F.
Rinse the chicken inside and out. Remove excess fat. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, 1 lemon, halved, and garlic. Brush the outside of the chicken with the olive oil then salt and pepper. Tuck the wing tips under the body of the chicken. Slice the other lemon and tuck under wings and legs and place a few slices on top of the chicken.
Roast the chicken for 1 and1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest for 15 minutes. Cut the wings, legs and thighs off and place on serving platter. Cut chicken breast down the middle on either side of the breast bone as far as you can, then slice the breast horizontally near the bottom of the chicken. Slice breast into smaller pieces so everyone can have a piece and place on serving platter with rest of chicken.
Garnish with lemon and rosemary sprigs.