Stuffed Baby Eggplant
Makes 4 servings
4 baby eggplant (about 600 grams or 1.3 lbs)
1 small onion finely diced
1 garlic clove finely minced
1/2 cup tomato passata (or fresh finely diced tomato)
1 cup fresh breadcrumbs from day old bread
1 cup cubed mozzarella cheese
2 tbsp grated Pecorino Romano cheese plus extra for sprinkling on top
1/4 cup parsley chopped
1 large egg
2 tbsp olive oil plus extra for greasing pan and drizzling on top
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees F and grease a baking sheet.
Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.
Recipe from Mangia Bedda
Marinated Summer Squash
Makes 4 servings
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3 medium summer squash, cut in half lengthwise
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1½ tsp. kosher salt, plus more
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¼ cup blanched hazelnuts
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6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
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1 small bunch mint, divided
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1 small garlic clove, finely grated
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2 Tbsp. white wine vinegar
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¾ tsp. sugar
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½ tsp. crushed red pepper flakes
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Freshly ground black pepper
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½ lemon
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½ cup fresh ricotta
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Flaky sea salt
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Toasted country-style bread (for serving)
Instructions
Preheat oven to 300°F. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
Recipe from Bon Appetit
Quinoa Power Bowls
Makes 4 servings
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14 to 16 oz. Brussels sprouts, trimmed and halved
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2 Tbsp. extra-virgin olive oil, divided (sub avocado oil)
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1 Tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
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1 Tbsp. maple syrup
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1 tsp. kosher salt, divided
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3 cups peeled and cubed butternut squash (from 1 small squash)
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1 tsp. smoked paprika
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1 tsp. garlic powder
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1 cup dry quinoa
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2 cups lower-sodium vegetable or chicken broth
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2 to 3 handfuls of chopped kale
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Sliced avocado for topping (optional)
Honey-Dijon Dressing -
1/4 cup extra-virgin olive oil
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1 Tbsp. apple cider vinegar
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1 Tbsp. honey (sub maple syrup)
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2 tsp. Dijon mustard
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1/4 tsp. kosher salt
Instructions
Preheat oven to 425°F.
Arrange Brussels sprouts on a baking sheet and toss with 1 Tbsp. oil, adobo sauce, maple syrup, and 1/2 tsp. salt. On a separate baking sheet, toss butternut squash with remaining 1 Tbsp. oil, smoked paprika, garlic powder, and 1/2 tsp. salt. Place both baking sheets in the oven, and roast for ~25 minutes, stirring once halfway through, until tender.
Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Uncover, and stir in kale, letting residual heat wilt down the leaves.
Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk.
Assemble bowls by dividing quinoa and kale mixture evenly into each of 4 bowls. Divide roasted vegetables over top, and drizzle with dressing. Garnish with sliced avocado and/or toppings of choice.
Recipe from Dishing out Health