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This Week’s Recipes : April 14th-17th, 2021

Apr 17, 2021 | Recipes of the week


 


 

Grilled Sweet Corn & Eggplant Salad

  • 5 tablespoons extra-virgin olive oil
  • 1 3/4 teaspoon berbere or harissa spice blend
  • 1/4 cup lemon juice
  • 1 medium eggplant, cut lengthwise into 3/4-inch-thick planks
  • 3 ears sweet corn, husked
  1. Prepare a grill for medium heat cooking. In a small bowl, whisk together oil, lemon juice and berbere.
  2. Brush eggplants and corn generously with mixture. Set remaining mixture aside.
  3. Grill eggplants and corn, flipping eggplants and turning corn occasionally, until both are nicely browned and softened, about 8 minutes total. Let cool.
  4. Remove kernels from corn by standing each cob up on a cutting board and slicing down the cob with a sharp knife.
  5. Transfer kernels to a large bowl. Cut eggplant into bite-size pieces and add to the bowl. Add reserved oil mixture and toss gently.
  6. Serve immediately, or transfer to an airtight container and refrigerate for up to 2 days.

 

Zucchini & Grape Tomato Saute

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 pound zucchini (2-3 medium), cut into 1/2-inch chunks
  • 1 pint grape tomatoes, halved 
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, plus more for garnish if desired
  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce.
  3. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

 

Rosemary Smashed Potatoes

  • 1 portion mixed purple & yellow potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • salt and pepper to taste

 

  1. Wash potatoes and boil on high for 12-15 minutes or just until slightly tender. Drain and cool slightly. Preheat oven to 450˚F
  2. Smash to ½” thickness using the heel of your hand or a glass. (You can store smashed potatoes covered in the fridge for up to 2 days… and continue with the recipe prior to serving).
  3. Line a pan with foil. Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt and pepper.
  4. Roast potatoes in the oven 30-40 minutes, flipping after 20 minutes or until browned and crispy.
  5. Serve with toppings as desired. Goes great with sour cream, chives, cheese or bacon bits

 

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