Butter Lettuce with Apples, Walnuts & Pomegranate Seeds
Makes 4 servings
Ingredients
Vinaigrette
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2 tablespoons cider vinegar
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1 tablespoon honey
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1 tablespoon finely chopped shallot
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1 1/2 teaspoons Dijon mustard
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1/3 cup vegetable oil
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Kosher salt and freshly ground black pepper
Salad
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2 heads of butter lettuce leaves, gently torn
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1 1/2 cups store-bought glazed walnuts
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1 apple, quartered, cored, thinly sliced
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Kosher salt and freshly ground black pepper
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1 cup pomegranate seeds
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1/4 cup tarragon leaves
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1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)
Instructions
Vinaigrette:
Step 1
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
Recipe from Epicurious
Roasted Eggplant & Zucchini Lasagna
Makes 9 slices
Ingredients
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1 large eggplant, cut into 1/4 inch thick slices (lengthwise or into round slices)
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2-3 large zucchinis, cut into 1/4 inch thick slices (lengthwise or into round slices)
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32 oz tomato sauce about 2 cups
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8 oz mozzarella cheese
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2/3 cup parmesan cheese
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1/4 cup fresh basil, chopped
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1-2 tablespoons fresh oregano, chopped
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1-2 teaspoons olive oil
Instructions
Preheat oven to 425F.
Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces – either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!
Recipe from A Simple Palate
Honey Garlic Glazed Roasted Brussels Sprouts
Makes 4 servings
Ingredients
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1.5 lb brussel sprouts
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1 avocado oil
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2 large cloves of garlic minced
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1/4 tsp Sea salt + more to taste
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1 tbsp honey
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2 tbsp balsamic vinegar
Instructions
Preheat the oven to 400 F.
Rinse and dry brussel sprouts, and split each sprout in half trimming off the stems. In a small bowl, stir the oil and garlic. In a large bowl, toss the brussels with oil and garlic mixture.
Arrange the Brussels Sprouts along the perimeter of the baking sheet, flat side down. Sprinkle with sea salt. Transfer the baking sheet to the oven.
While Brussels Sprouts are roasting, use the same small bowl of the garlic/oil, and whisk together the balsamic and honey.
Remove from the Brussels from the oven at the 15 minute mark. Gently brush each sprout with the honey/balsamic mixture and give it a quick toss. Transfer back to the oven.
Roast for another 10 minutes, or until browned and crispy.
Sprinkle with additional sea salt and serve hot!