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Eggplant Pastitsio with Feta, Tomatoes, Peppers and Mint

9/25/2018

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Picture
​Serves: 2 to 3
 
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
 
  1. Preheat grill or broiler.
  2. Spray the eggplant slices lightly with olive oil.  Grill or broil the eggplant slices until cooked through and lightly toasted.
  3. Preheat oven to 350°
  4. Spread a heaping tablespoon of the diced tomatoes on the bottom of an oblong or rectangular casserole dish. 
  5. Place a slice of the eggplant on top of the diced tomatoes. 
  6. Spread a tablespoon of the pureed pepper along the top. 
  7. Add tomato slices across the surface. 
  8. Sprinkle generously with the feta cheese. 
  9. Sprinkle the stack with the shredded mint. 
  10. Add a spoonful of the diced tomato. 
  11. Repeat the layer until ingredients are used.
  12. Place the casserole dish in the oven for about twenty minutes.
  13. Serve with an additional sprinkle of mint.
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Roasted Green Beans and Tomato Pasta

9/19/2018

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Picture
Serves: 4
1½ pounds green beans, washed and trimmed
1 cup grape tomatoes, sliced in half
1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving
4 cloves of garlic, finely minced
¾ teaspoon kosher salt
freshly ground black pepper
¼ cup Parmesan cheese
¾ lb. penne or rigatoni pasta
  1. Preheat oven to 425º.
  2. ​Bring 1 gallon of salted water to a boil in a large pot.
  3. Place green beans and tomatoes in a large bowl and add grapeseed oil, garlic, salt and pepper, and Parmesan cheese; toss to coat beans.
  4. Spread out green beans on rimmed baking sheet and bake for 12-17 minutes or until cheese melts and green beans are slightly golden brown.
  5. While the beans and tomatoes are roasting, cook the pasta. Drain it and set aside.
  6. When the vegetables are roasted, toss them and any liquid in the pan with the pasta and serve.
Notes:
You may substitute olive oil if desired.

*Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving
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Watermelon Latino

9/12/2018

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Picture
Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
 Juice of one lime
4 cups seeded cubed watermelon
  1. In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
  2. ​Place the cubed watermelon in a serving bowl.
  3. Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.
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Chilled Corn Soup with Green Chilies

9/5/2018

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Picture
Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

  1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
  2. Add onion and sauté until soft, about 4 minutes.
  3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
  4. Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
  5. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
  6. Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.​
NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.
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  • Home
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