Julia Child’s Eggplant Pizzas (Tranches d’aubergine á  l’italienne)
(Makes 3-4 servings or 6-8 appetizer servings)

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Source & Instructions

Summer Rolls with Spicy Peanut Sauce

Stuffed Zucchini Flowers

4 ounces whole-wheat bread, crusts removed

1/2 cup low-fat milk (more as needed; you may need more if the bread is stale)

2 tablespoons extra virgin olive oil

1 small onion, very finely chopped

1 small zucchini, very finely chopped

2 garlic cloves, minced

2 to 4 tablespoons chopped fresh herbs, like parsley, thyme, sage, rosemary

2 eggs

12 zucchini flowers or 6 medium tomatoes

 

1. Toss the bread and milk together in a bowl and leave for 15 minutes or longer, until the bread has absorbed all the milk. Squeeze out excess milk and mash the bread with a whisk, fork or wooden spoon.

2. Preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate the flowers or tomatoes. If using zucchini flowers, very gently open them out and pull out the stamens. If using tomatoes, cut them in half along the equator, gently squeeze out the seeds, and scoop out the flesh. Set it aside for another purpose. Set the tomato shells upside down on a rack set over a sheet pan to drain.

3. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it is tender, 3 to 5 minutes, and add a generous pinch of salt, the garlic and the zucchini. Cook, stirring often, until the zucchini is tender and the mixture very fragrant, about 8 minutes. Remove from the heat.

4. Beat the eggs in a large bowl. Beat in the bread, onion and zucchini mixture, and the fresh herbs. Season to taste with salt and pepper. To fill zucchini blossoms, carefully pull apart the petals and fill the cavity inside, then let the petals close up around the stuffing. Lay the flowers on their side in the baking dish. Or spoon the filling into the hollowed-out tomatoes and place in the baking dish.

5. Drizzle the remaining tablespoon of oil over the vegetables and place in the oven. Bake 30 to 40 minutes, until the top is lightly browned. Serve hot or warm.

Yield: 6 servings.

Advance preparation: You can make the filling through Step 3 up to a day ahead and keep in the refrigerator.

Nutritional information per serving (6 servings): 134 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 63 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 126 milligrams sodium (does not include salt to taste); 6 grams protein

Source

Beetroot Insalata Caprese:

• 1 (225g) can of sliced beetroot
• 1 (200g) tub of buffalo mozzarella or bocconcini cheese
• 2 tbsp basil pesto
• 1 tsp chopped pine nuts
• pepper to taste

Source & Instructions

Roasted Eggplant with Ricotta and Mint

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.

1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Source & Instructions

prettybalanced:

Sweet Potato and Goats Cheese Swirls

Two Potato Swirls w/ Goat Cheese and Sweet Garlic

Ingredients:
1 medium sweet potatoes, peeled and cut into 2 inch pieces
5-6 medium russet or golden potatoes, peeled and cut into 2 inch pieces
6 medium cloves garlic
3 ounces goat cheese
1-2 teaspoons sea salt, to taste
½ cup shredded Parmesan cheese
2 tablespoons butter
½-1 cup milk
1 tablespoon melted butter
sweet paprika
finely sliced fresh chives or finely chopped fresh rosemary, for garnish, if desired

Warm Beet and Sweet Potato Stacks

Serves 4-6

For the Stacks

4 large beets with their greens
2 good-sized, uniformly shaped sweet potatoes
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon salt, plus more for seasoning
1 cup walnuts
1 large onion
2 tablespoons cider vinegar
8 oz goat cheese

For the Vinaigrette

1/4 cup orange juice from one orange
2 tablespoons cider vinegar
4 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
salt and pepper

Source & Instructions

Thanks, lovely! I’ll look into it. :)