Eggplant & Sausage Linguine

INGREDIENTS:

• Olive oil cooking spray

• 1 1/4 lb eggplant, cut into 3/4-inch cubes

• Fresh ground black pepper, to taste

• 8 oz whole-wheat linguine

• 1/2 onion, chopped

• 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes

• 2 cloves garlic, chopped

• 1 1/2 cups chopped tomatoes

• 1/4 cup unsweetened golden raisins

• 1 tbsp capers, rinsed and drained

• 2 tbsp red wine vinegar

• 1/3 packed cup parsley, chopped

• Sea salt, to taste, optional

• 1/2 cup low-fat ricotta cheese

PREPARATION:

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

2. Meanwhile, cook linguine according to package directions. Drain and set aside.

3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Crisp Cucumber Salsa

INGREDIENTS:

• 2 cups finely chopped cucumber, peeled and seeded

• 1/2 cup finely chopped seeded tomato

• 1/4 cup chopped red onion

• 2 tablespoons minced fresh parsley

• 1 jalapeno pepper, seeded and chopped

• 4-1/2 teaspoons minced fresh cilantro

• 1 garlic clove, minced

• 1/4 cup reduced-fat sour cream

• 1-1/2 teaspoons lemon juice

• 1-1/2 teaspoons lime juice

• 1/4 teaspoon ground cumin

• 1/4 teaspoon seasoned salt

• Tortilla chips

PREPARATION:

1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Tuscan Bean Salad with a Walnut Sage Vinaigrette

INGREDIENTS:

• 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)

• 1/2 cup finely diced red onion

• 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes

• 1/3 cup olive oil

• Juice of one lemon

• 4 tablespoons torn sage leaves

• 1 clove rough chopped garlic

• 1 tablespoon walnut oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/3 cup water

• 1/2 cup chopped Italian parsley

• Salt and pepper to re season if desired

PREPARATION:

1. Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.

2. Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.

Pan-Seared Eggplant with Buttermilk Dressing

INGREDIENTS:

• 8 tablespoons olive oil, divided

• 1 medium shallot, chopped, divided

• 2 tablespoons buttermilk, plain yogurt, or crème fraîche

• 2 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 4 tablespoons finely chopped chives, divided

• 12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal 1/4-inch thick

• 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

• 1/4 cup parsley leaves with tender stems

• 2 tablespoons fresh lemon juice

• 1 avocado, cut into 1/2-inch pieces

PREPARATION:

1. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.

2. Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.

3. Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.

4. Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.

5. Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.

Beet Risotto

INGREDIENTS:

• 4 cups low-sodium chicken or vegetable broth

• 3 medium beets (about 1 pound)

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 1/2 teaspoons kosher salt, divided

• 1 1/4 teaspoons freshly ground black pepper, divided

• 1 1/2 cups arborio or carnaroli rice

• 4 teaspoons white wine or Champagne vinegar, divided, plus more

• 3 tablespoons heavy cream

• 4 tablespoons coarsely chopped parsley, divided

• 2 ounces fresh goat cheese, crumbled (optional)

PREPARATION:

1. Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.

2. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.

3. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.

4. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

5. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.