Spiced Peppers & Eggplant
Makes 4 servings
Ingredients
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4 garlic cloves
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¾ tsp. coriander seeds, crushed
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¾ tsp. cumin seeds, crushed
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Pinch of saffron threads (optional)
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4 sweet peppers, any color (about 1 lb.), cut into 2” strips
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2 baby eggplants (about ½ lb.), quartered lengthwise, or ½ large eggplant, cut into 2×1” pieces
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Kosher salt and freshly ground black pepper
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2 Tbsp. red wine vinegar
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1 cup torn fresh basil leaves
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1/4 cup olive oil
Instructions
Heat oil in a large skillet over medium-high heat.
Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes.
Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar.
Just before serving, add basil and toss to combine. Enjoy!
Recipe from Bon Appetit
Apple Chips
Makes 2 servings
Ingredients
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1 apple
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1/4 teaspoons ground cinnamon
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A pinch of salt
Instructions
Air Fryer Method
Preheat the air fryer to 350 degrees Fahrenheit.
Slice the apples with a mandolin for thin, even slices. Place slices in a large bowl.
Add the cinnamon and salt and coat the apples well.
Arrange half of the apple slices in the air fryer basket in a single layer.
Cook for 8 to 10 minutes, turning and flattening the apples every 4 minutes.
Transfer the apples onto a wire rack to cool and crisp up, about 10 to 20 minutes.
Repeat the process for the remaining apple slices.
Oven Method
Preheat the oven to 225 degrees Fahrenheit.
Slice the apples with a mandolin for thin, even slices. Place slices in a large bowl.
Add the cinnamon and salt and coat the apples well.
Arrange the apple slices on a metal baking sheet in a single layer.
Bake for 45 to 60 minutes or until the apples are dried, and the edges curled up.
Transfer the apples onto a wire rack to cool and crisp up, about 10 to 20 minutes.
Recipe from Insanely Good Recipes
Caramelized Broccoli with Garlic
Makes 4 servings
Ingredients
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3 tablespoons extra-virgin olive oil
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2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
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1/2 cup water
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3 garlic cloves, thinly sliced
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Pinch of crushed red pepper
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Salt and freshly ground black pepper
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2 tablespoons fresh lemon juice
Instructions
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.
Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.