Smoky Eggplant Dip

INGREDIENTS:

• 2 medium globe eggplants

• 1 garlic clove, finely grated

• 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

• 1/2 cup finely chopped mint, plus torn leaves for serving

• 1/2 teaspoon crushed red pepper flakes

• 2 tablespoons olive oil, plus more for drizzling

• Kosher salt

Special Equipment:

• Hardwood or lump charcoal

PREPARATION:

1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.

Spicy Eggplant Parmesan with Ricotta

INGREDIENTS:

• Olive oil cooking spray

• 3 large cloves garlic

• 1/4 tsp red pepper flakes

• 1 24-oz jar unsalted puréed strained tomatoes or unsalted crushed tomatoes

• 1 tbsp white balsamic vinegar

• 2 tsp raw honey

• 1/2 tsp plus 1/8 tsp dried oregano, divided

• 3/4 tsp sea salt, divided

• 1/4 tsp fresh ground black pepper, divided

• 1 small eggplant, cut into 1/4-inch-thick slices and patted dry

• 1/2 cup white whole-wheat flour

• 3 large egg whites, divided

• 1 cup plain whole-wheat bread crumbs

• 2 tbsp grated Parmesan cheese, divided

• 1 1/2 cups whole-milk ricotta cheese

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Preheat oven to 375°F. Mist a medium saucepan with cooking spray and heat on medium. Add garlic and pepper

2. flakes; sauté for 1 minute, stirring constantly. Add tomato purée, vinegar, honey, ½ tsp oregano, ¼ tsp salt and 1/8 tsp pepper. Bring to a boil on medium-high, then reduce heat to low, cover and simmer until reduced to 2 cups, about 20 minutes. Remove and discard garlic.

3. Meanwhile, using paper towels, pat eggplant dry. Season with 1/4 tsp plus 1/8 tsp salt. Line up 3 shallow bowls. To first bowl, add flour. To second bowl, add 2 egg whites and whisk in 2 tbsp water. To third bowl, add bread crumbs, 1 tbsp Parmesan and remaining 1/8 tsp each oregano and black pepper.

4. Dredge each eggplant slice in flour, then in egg mixture and finish in bread crumb mixture, turning to coat evenly and shaking off excess. Arrange eggplant in a single layer on a large parchment-lined baking sheet. Mist slices on both sides with cooking spray. Bake until tender, about 25 minutes total, turning halfway.

5. In a small bowl, combine ricotta, remaining 1 egg white and remaining 1/8 tsp salt.

6. Mist an 8 x 8-inch baking dish with cooking spray. Spread 1 cup tomato sauce on bottom of dish. Top with half of eggplant. Using half of ricotta mixture, spoon a dollop onto each slice of eggplant. Pour remaining tomato sauce over ricotta layer and top with remaining eggplant. Press eggplant down to partially submerge in sauce. Dollop remaining ricotta mixture onto eggplant slices. Sprinkle remaining 1 tbsp Parmesan over top. Bake until ricotta melts and sauce bubbles at edges, about 30 minutes. Let rest for 20 minutes before serving.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

INGREDIENTS:

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

• ½ cup chopped cilantro ( one small bunch)

• Half of a jalapeno -minced

• 1/4 cup chopped scallion

• Orange zest from one orange, and juice

• Lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil

• ¼ cup fresh orange juice ( juice form one orange)

• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste

• 1/4 cup honey ( or agave syrup)

• 1/2 tsp kosher salt

• 1 tablespoon rice wine vinegar

PREPARATION:

1. Trim and peel kohlrabi. (You may have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

2. Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

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.

Japanese Quick Pickles

INGREDIENTS:

• 2 thinly sliced Persian cucumber

• 1 teaspoon kosher salt

• 3 scallions, sliced

• 2 teaspoons rice vinegar

• 1 teaspoon granulated sugar

• 1 teaspoon soy sauce (or Tamari for gluten free)

• ½ teaspoon black sesame seeds

PREPARATION:

1. Toss together cucumber slices and salt in a small bowl; let stand 5 minutes. Drain and rinse.

2. Toss together cucumbers, scallions, vinegar, sugar, soy sauce, and sesame seeds in a medium bowl.