Pasta Salad w/ Eggplant, Tomatoes & Basil
2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil &...
Read MoreZucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
Read MoreSpaghetti w/ Zucchini & Olive Oil
8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, & serve....
Read MoreSundried-Tomato Pesto
3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...
Read MoreChunky Sweet Potato Fries
Version 1 2 large sweet potatoes, peeled & cut into big, chunky fries 2 TBSP melted coconut oil (or oil of preference) 1 or 2 tsps dried rosemary 1 tsp dried red pepper flakes Preheat oven to 400. Toss everything to coat in a large bowl. Spread in single layer on parchment covered baking pan(s) (cookie sheet or pyrex). Cook for about 40 mins, or until they look good to you, tossing once half way through if you think of it. Version 2 1/4 cup coconut oil 1/2 tsp chili powder 1/2 tsp cinnamon 1/4 tsp garlic powder 1/4 tsp cayenne pepper light sprinkle of salt & pepper (optional) 2...
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