Eggplant Curry

INGREDIENTS:

• 2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)

• ¼ teaspoon ground pepper

• 3 tablespoons olive oil, divided

• 1 ½ teaspoons kosher salt, divided

• 2 cups chopped white onion

• 1 tablespoon red curry paste

• 3 medium cloves garlic, grated

• 1 (1/2 inch) piece fresh ginger, peeled and grated

• 3 medium plum tomatoes, diced (about 2 cups)

• 1 (15 ounce) can no-salt-added chickpeas, rinsed

• 1 (15 ounce) can light coconut milk, well shaken

• 4 cups cooked brown rice

• Fresh cilantro and lime wedges for serving

PREPARATION:

1. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.

3. Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.

Burst Cherry Tomato Pasta

INGREDIENTS:

• ½ cup extra-virgin olive oil, plus more for drizzling

• 6 garlic cloves, smashed

• 2½ lb. cherry tomatoes (about 4 pints)

• 2 large sprigs basil, plus 1 cup basil leaves, torn if large

• ¾ tsp. crushed red pepper flakes

• 1½ tsp. kosher salt, plus more

• Pinch of sugar (optional)

• 12 oz. casarecce or other medium-size pasta

• 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving

PREPARATION:

1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.

2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.

5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.

Greek Kale Salad with Lemon Olive Oil Dressing

INGREDIENTS:

GREEK SALAD INGREDIENTS

• 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

• 1 pint cherry or grape tomatoes halved

• 1 cucumber seeded and diced

• 1/2 red onion thinly sliced

• 1/2 cup crumbled feta cheese

LEMON DRESSING INGREDIENTS

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice

• 1 garlic clove minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

PREPARATION:

1. TO MAKE THE DRESSING: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

2. TO MAKE THE SALAD: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. 

3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.

Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes

INGREDIENTS:

• 8 ounces of cream cheese (you can substitute ricotta if you like)

• 1/4 cup finely diced garlic scapes

• 1 teaspoon sweet basil chopped as finely as possible

• Salt and pepper to taste

• 1 baguette

• 2 to 4 small tomatoes sliced thinly (you can substitute cherry tomatoes if you like)

PREPARATION:

1. Preheat the grill to a low heat.

2. Slice baguette thinly.

3. Chop the garlic scapes and basil by hand, or use a food processor.

4. Toss the cream cheese in a mixer or food processor, toss in garlic scapes and basil, pulse first, then mix until combined.

5. Spread the cream cheese mixture over top of the bread slices. Place each one on a rimmed cookie sheet. You could also use a pizza or grilling stone for this recipe

6. Top with tomatoes.

7. Place the cookie sheet on the grill, place the lid down and allow to cook for about 2 to 4 minutes. You just want to toast the bread, and slightly melt the cheese.

8. Alternately you could grill the bread first then top after. Personally I like the cheese a bit melted.

9. Remove from grill and plate.

10. Serve immediately.

Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano

INGREDIENTS:

• 1 green bell pepper, seeds removed and cut into thin strips

• olive oil, for brushing baking pan (or use nonstick spray)

• 1/2 tsp. dried oregano (optional, but good)

• 1 cup cherry tomatoes, sliced in half

• 1 cup crumbled Feta cheese (more or less to taste)

• 10 eggs

• salt and fresh ground black pepper for seasoning eggs

PREPARATION:

1. Preheat oven or toaster oven to 375F/190C.

2. Brush 9″ x 13″ (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.

3. Cut out seeds from green pepper, then cut into short thin slices.

4. Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.

5. While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined.

6. Season eggs with salt, and fresh ground black pepper.

7. After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine.

8. Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly cooked.

9. Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.)

10. Return pan to oven and cook for about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time.

11. It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.)

12. Serve hot.

13. This is good served with a dollop of low-fat sour cream or plain yogurt.

14. This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.