1. food and drink
2. desserts and baking

Eggplant Gratin by Barefoot Contessa – given 5 stars by several members of ABC
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Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over
medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once,
until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it
splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add
more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8
teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant
slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a
second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of
grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is
browned. Serve warm.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Eggplant Squash Bake by TLCcooking
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1/2 cup chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 cup part-skim ricotta cheese
1 jar (4 ounces) diced pimientos, drained
1/4 cup grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1-1/2 teaspoons dried marjoram
3/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup no-sugar-added meatless spaghetti sauce, divided
1/2 pound eggplant, peeled and cut into thin crosswise slices
2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices
2 medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave
on HIGH 1 minute.
Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of
dish.
Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining
eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti
sauce.
Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender,
rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Roasted Eggplant Pesto by FatFreeVegan.com
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1 large eggplant
1/4 cup whole almonds
2 sun-dried tomatoes (not oil-packed)
2 cloves garlic
2 cups basil leaves, lightly packed
1 tablespoon nutritional yeast
salt to taste
Preheat oven to 400F. Trim off and discard the stem end of
eggplant and cut in half lengthwise. Place cut-side down on a
baking sheet lined with a silicone liner or parchment paper. Pierce
the backs of the eggplant with a fork in a few places. Bake until completely soft and somewhat
collapsed, about 30 minutes. Remove from oven and allow to cool completely. This can be done ahead
of time and stored in the refrigerator until ready to use.
At least 2 hours before using (and up to overnight), place almonds in a bowl and cover completely with
water. Allow to soak at room temperature. Drain water before using.
Just Before Serving: Put the almonds, sun-dried tomatoes, and garlic into food processor and pulse to
chop. Peel the eggplant and add it, the basil, and the nutritional yeast to the processor and process to a
coarse puree. Add salt to taste and pulse to blend. NOTE: Look for sun-dried tomatoes that are not
packed in oil but are still soft and flexible. If they seem overly dried out, you will need to soak them in
hot water before using.
Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little
hot water to it), or use as a spread for bread or a dip for crackers or vegetables. Store in a covered
container. For best color, either press a sheet of plastic wrap onto the exposed surface or spray with a
light film of olive oil.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
White Bean and Roasted Eggplant Hummus by Giada De Laurentis
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1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices
Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt
and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2
teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine
running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to
taste.
Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the
hummus over the cucumber slices and arrange on a serving platter.
Eggplant in Garlic Sauce cooked in water based on recipe by Chinesefooddy
1-2 eggplants, chopped in cubes
1 garlic clove, chopped
1 teaspoon freshly minced ginger
1 tablespoon Hoisin sauce
1-2 scallions, chopped on a diagnol
1 tablespoon organic non-GMO tamari or soy sauce
Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally
and adding more water as needed, until aubergines are softened to your satisfaction, and very little
water remains (about 7 minutes for me).Remove the aubergine to a bowl, then heat another 1cm water
in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding
more water as needed. Add the soy sauce and spring onions to the pan, then add the cooked eggplant
with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine
with the sauce. Serve hot or at room temperature.
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Trenette with Eggplant and Basil Pesto by Giada De Laurentis
Pesto:
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2 packed cups fresh basil leaves
1/4 cup toasted pine nuts (see Cook's Note)
1 clove garlic
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2/3 cup extra-virgin olive oil
1/2 cup (1 1/2 ounces) grated Parmesan
Pasta:
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1 pound trenette or other short-cut pasta
1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and
1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the
mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and
pepper, to taste. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1
cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss
until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt
and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes.
Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are
coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste.
Sprinkle with the remaining cheese and serve.
Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a
preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Mom’s Stuffed Eggplant by Michael Chiarello
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1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its
shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with
salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated
and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool
briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute
pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and
garlic together. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of
the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper,
place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly,
slice widthwise and serve.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Szechwan Eggplant Stir-Fry by Tyler Florence
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5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon non-GMO cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When
you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season
with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same
manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a
minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch
until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another
minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce
is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Rigatoni with Eggplant Puree by Giada De Laurentis
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1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper
flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the
rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl
and reserve 1 1/2 cups of the cooking liquid. Transfer the roasted vegetables to a food processor. Add
the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine,
adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the
top and serve.
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Eggplant Pasta by Alton Brown
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2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly
lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted
with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into
thin strips to resemble pasta.
In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and
toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken
sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as
the eggplant will have residual salt from the purge. Serve immediately.
Eggplant Roll-Ups by Rachael Ray
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1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small
pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped
Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt,
pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each
side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice
of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups
should have a few greens sticking out of both ends.
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Eggplant Fries by The Hungry Mouse
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3 baby eggplants
3/4 cup flour
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley
1 Tbls. kosher salt
1/2 tsp. freshly cracked black pepper
olive oil
Line a sheet pan with paper towels and set aside. Eggplant Fries: Make the seasoned flour: In a large
bowl, combine the flour, garlic powder, oregano, parsley, kosher salt, and black pepper.
Grab your eggplants. Cut them right before you’re going to flour and fry them (remember, it discolors).
Slice off both ends. Cut off the peel, taking off as little flesh as you can. Cut in half lengthwise. Slice each
half into one or two layers then cut into long sticks. Make your "fries" thin or thick.
Dry the eggplant then drop them in the bowl with the seasoned flour. Toss to coat well.
Put about a half an inch of olive oil in a heavy-bottomed pot. Set it on the stove over medium-high heat.
Heat the oil for a few minutes, then test it. Dip the tip of a piece of eggplant into the oil. When it’s hot
enough to fry, bubbles will immediately form around the eggplant. (i.e. It will start to fry right away.)
When the oil is hot enough, add a handful or two of cut eggplant to the oil. Fry them for maybe 2
minutes, pushing them around gently in the oil with a skimmer. Be sure not to overcrowd the pot, which
would drop the temperature of the oil. When they’re nice and golden brown, like this, fish them out of
the oil with a skimmer. Put them on your prepared, paper-towel lined pan. Sprinkle with kosher salt.
Italian Eggplant Salad by AllRecipes
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6 eggplants
1 clove garlic, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a
baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice. In a large
bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the
diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.
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Persian Eggplant Kuku (Kuku-ye bademjan) by EatingOutLoud.com
adapted from New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
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2 large eggplants (about 2 lbs.)
3/4 cup olive oil
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and crushed
4 eggs
4 tablespoons chopped parsley
1/4 teaspoon ground saffron soaked in 1 tablespoon hot water
juice of 1 lime
1 teaspoon baking powder
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
Peel and slice each eggplant lengthwise into 5 slices. Place the slices into a large bowl and sprinkle with
2 tablespoons salt, then cover with cold water. Allow to soak for 20 minutes which will remove any
bitterness from the eggplant. Drain, rinse and pat dry.
Heat a skillet over medium heat
and add 1/4 cup of the olive oil.
Brown the eggplants on both
sides until tender. I opted to toss
the slices in the olive oil and bake
in oven at 375F (190C) for about
30 minutes. My reason? I didn’t
want to splatter grease on my
countertops :-)
Once the eggplant is cooked,
place into a bowl and mash with a
fork.
In the same skillet, lightly brown the onion and garlic in 3 tablespoons oil and then add to the mashed
eggplant.
Preheat the oven to 375F. (I used 190C)
Crack the eggs into a bowl. Add parsley, saffron water, lime juice, baking powder, flour, salt and pepper.
Beat thoroughly and then add to the eggplant mixture. Stir to combine.
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Pour 1/4 cup oil into an 8 inch baking dish and place it in the oven. When the oil becomes hot, carefully
pour in the eggplant mixture and bake uncovered for 30 minutes. As you can see from my photos, I used
an iron skillet instead of a baking dish.
Remove the dish and gently pour the remaining oil over the egg mixture. Put the dish back in the oven
and bake for an additional 20-30 minutes or until golden brown.
The dish is mostly eggplant and onions with eggs used to hold it together and puff it up. It’s like an
eggplant frittata, light and airy, yet rich from the olive oil. The garlic and onions boost up the subtle
eggplant flavor while the saffron gives it a yellowish tint.
Both of us enjoyed the eggplant kuku and it will go on the list of things to make again. We’re trying to
eat fewer meals with meat so this makes for a satisfying and flavorful replacement. We served it with a
bit of white rice but it would be more healthy if paired with a salad.
Indian Eggplant - Bhurtha by AllRecipes.com
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1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place
under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as
needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin.
Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle
for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic;
cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with
turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a
few minutes.
Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture
evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
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Eggplant Parmesan by Simply Recipes
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2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into
1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and
sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander.
Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to
have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in
a food processor. Season with salt and pepper to tasted and set aside.
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay
the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and
breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet
over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant
slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into
hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato
sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle
with one third of the Parmesan and half of the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the
remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining
tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room
temperature for about 10 minutes before serving.
See EatingOutLoud for more Eggplant suggestions: http://tipnut.com/tasty-eggplant/
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Baba Ghannouj by Alton Brown
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1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper
Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat
turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is
about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about
30 minutes.
Remove eggplant from the grill and let cool.
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a
colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley
and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust
the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help.
Research shows that the white variety of plant is sweeter in flavor.
Babaganoush by Eating Well Magazine
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2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish (see Note)
Preheat grill to high.
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning
occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and
tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to
a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and
sprinkle with sumac, if desired.
Tips: the tart berries of a particular variety of sumac bush add a distinctive element to many Middle
Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or
lebaneseproducts.com.
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White Bean and Roasted Eggplant Hummus by Giada De Laurentis
1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices
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Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt
and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2
teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine
running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to
taste.
Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the
hummus over the cucumber slices and arrange on a serving platter.
Hot and Sour Chinese Eggplant by AllRecipes.com
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2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and
let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili
oil. Set the sauce aside. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the
eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir
until the sauce is thick and the eggplant is evenly coated. Serve immediately.
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Layered Eggplant, Zucchini and Tomato Casserole by FoodandWine
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3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced
lengthwise 1/3 inch thick
Salt and freshly ground pepper
1 large shallot, minced
1 pound plum tomatoes, cut into 1/2-inch dice
3 ounces feta cheese, crumbled (3/4 cup)
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs
Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the
zucchini slices on one sheet and the eggplant on the other. Brush
the slices all over with oil and season with salt and pepper. Arrange
the slices on each sheet in a slightly overlapping layer. Bake for 15
minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat
until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and
bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread
one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on
top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top
with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle
over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand
for 5 minutes, then serve hot or warm.
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Lasagna with Eggplant and Chard from SeriousEats.com adapted from Vegetarian Cooking for Everyone
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1 box lasagna noodles
1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
2 tablespoons olive oil, plus extra for the eggplant
2 tablespoons butter
1/2 onion, finely diced
3 garlic cloves, finely chopped
1 bunch green chard, about 1 1/2 pounds, stems removed (note fr ABC: sub Spinach or Kale)
Salt and freshly milled pepper
1/2 cup dry white wine (I usually substitute water unless I happen to have a bottle of wine or
vermouth open)
1 cup ricotta
1 egg
1 cup tomato sauce (your favorite; make sure it is well seasoned)
3/4 cup grated pecorino romano
8 ounces fresh mozzarella, thinly sliced
Boil the lasagna noodles according to package instructions. Unless it is garden fresh, salt the eggplant,
let stand 30 minutes, then blot dry.
Preheat the oven to 400°F. Brush both sides of the eggplant slices lightly with oil. Place the slices on a
sheet pan and bake, turning once, until browned on both sides, about 30 minutes in all. Chop coarsely.
Do not turn off oven.
Heat 2 tablespoons oil and the butter in a large skillet. Add the onion and garlic and cook over medium
heat for about 3 minutes, stirring frequently. Add the chard, sprinkle with 1/2 teaspoon salt, and cook
until wilted, about 5 minutes. Add the wine, cover, and cook until the chard is tender and the pan is dry,
about 10 minutes. Turn the mixture out onto a cutting board and chop finely. In a bowl, mix together
the ricotta, 1/3 cup water, and the egg, then stir in the chard. Taste and season with salt and freshly
ground pepper.
Oil a 9x13 inch baking dish. Spread 1/3 cup tomato sauce over the bottom and cover with a layer of
pasta. Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta
mixture, and mozzarella. Follow with another layer of pasta and repeat for three more layers. End with a
layer of pasta and the remaining sauce. Cover with foil, tenting it above the surface.
Bake in the 400°F oven 20 to 30 minutes or until heated through. Remove the foil and bake 5 to 10
minutes more.
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Eggplant, Zucchini & Tomato Gratin by Wolfgang Puck
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1/2 pound organic tomatoes
Extra-virgin olive oil
1 large onion, cut into small dice
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes, optional
1 tablespoon minced fresh thyme, oregano, or basil leaves
Salt
Freshly ground black pepper
2 teaspoons sugar
3 medium slender Japanese eggplants, trimmed, cut diagonally into slices 1/4 inch thick
3 small organic zucchini, trimmed, cut diagonally into slices 1/4 inch thick
1/4 pound shredded mozzarella or fontina cheese, about 1 cup
1 ounce freshly grated Parmesan cheese, about 1/4 cup
Bring a large saucepan of water to a boil and place a mixing bowl filled ice water nearby. Meanwhile,
with a sharp knife, core the tomatoes and, on the opposite sides, score a shallow X in the skin. With a
slotted spoon, lower the tomatoes into the boiling water. Boil until the skins begin to wrinkle, about 30
seconds, and then immediately lift them out with the slotted spoon and transfer to the ice water to
cool. With your fingertips and, if necessary, the knife, peel off the skins, starting at the X. Cut the
tomatoes in half horizontally, squeeze out the seeds, and chop the flesh into small pieces. Set aside.
In a large saute pan set over medium heat, pour in enough oil to coat the bottom lightly. When the oil is
hot, add the onion and saute, stirring frequently, until translucent but not browned, about 5 minutes.
Add the garlic and, for a little spice, the red pepper flakes; cook, stirring, for 1 minute. Stir in the
tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the herbs and season
with salt and pepper. Stir in the sugar and continue to cook, stirring frequently, until almost no liquid
remains, 10 to 15 minutes. Remove from the heat.
Preheat the oven to 450 degrees F.
Place the eggplant and zucchini slices on a clean work surface, season lightly with salt and pepper, and
drizzle with olive oil.
In another large saute pan set over medium-high heat, add enough olive oil to coat the bottom
generously. When the oil is almost smoking hot, add enough eggplant slices to form 1 layer in and cook
until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and blot with
more paper towels. Cook remaining eggplant the same way, adding more oil as necessary. Then, cook
the zucchini the same way, about 1 minute per side, removing them to a paper towel-lined plate.
In a shallow baking dish, spread half of the tomato sauce. Begin layering the eggplant and zucchini,
overlapping slightly, along the outside of the dish. Continue until the dish is filled with eggplant and
zucchini. Spread the remaining sauce on top. Sprinkle evenly with the cheeses.
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Bring a kettle of water to a boil.
Place the baking dish inside a roasting pan; pull out the oven rack and place the pan on it. Pour hot
water into the pan to come about halfway up the sides of the baking dish. Carefully slide in the shelf,
close the oven, and bake until the cheese is golden brown, about 25 minutes. Carefully remove the pan
from the oven and lift out the baking dish. Let the gratin rest at room temperature for about 5 minutes
before scooping it out with a large serving spoon.
Ratatouille’s Ratatouille as envisioned by Smitten Kitchen by RecipesRecipesRecipes.Wordpress.com
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½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular
ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way.
Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and
season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the
red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow
squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the
inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating
vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and
pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem.
Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about
this.)
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Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly
cooked, but with some structure left so they are not totally limp. They should not be brown at the
edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta,
couscous, or your choice of grain.
Ratatouille by Culinaryarts.about.com
Ratatouille is a traditional French dish made of eggplants, tomatoes and zucchini. It's often served as a
side dish with lamb or other meats or poultry — even fish. It's also a hearty meal served over rice or
couscous. This version uses zucchini, yellow squash and toasted pine nuts.
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2 Tbsp olive oil
2 cloves garlic, finely chopped
1 large red onion, ½-inch dice
½ cup toasted pine nuts
1 medium eggplant, ½-inch dice
2 large, ripe tomatoes (or one 14½ oz. can diced tomatoes)
2 small zucchini, ½-inch dice
2 small yellow squash, ½-inch
½ cup chicken stock or broth (but see variation below)
1 Tbsp chopped fresh oregano leaves, or 1½ tsp. dried oregano
Heat a heavy bottomed sauté pan over medium heat for a minute, then add olive oil. When the oil is
hot, add the onion, garlic and pine nuts and sauté for 3 minutes or until the onion is slightly soft. Add
stock and eggplant and cook, stirring occasionally, for about 10 minutes or until the eggplant is tender.
Add tomatoes, zucchini and yellow squash and cook for about 10 more minutes or until the zucchini and
squash are tender but still firm to the bite and brightly colored. Stir in the minced oregano leaves about
a minute before cooking is finished. Serve garnished with a sprig of fresh oregano.
Grilled Eggplant, Roasted Red Pepper & Tomato Sandwich in Romaine Wrap
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1 Eggplant
½ Red Pepper
Sea Salt
1 ½ teaspoons olive oil
1-2 garlic cloves
1 small handful chopped Italian Parsley
1 ripe slicing Tomato
Provolone Cheese (optional)
Romaine Leaves
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Cut Eggplant in thinner rounds or lengthwise. Sprinkle with sea salt and put on a rack over the drain of
your sink to allow the liquid to be pulled out for at least 15 minutes. Rinse well and dry. Mix oil and
garlic. Brush Eggplant and Red Pepper with olive oil/garlic combination and grill on medium high for 5 10 minutes until done and flip to the other side. This can also be done in the oven broiler or outside grill
or stove top grill. Roll Eggplant and Pepper together. Add cheese on top, if you choose. Add a slice of
tomato. Top with fresh chopped parsley and sea salt and roll in lettuce leaves.
Pasta with Eggplant and Zucchini by SeriousEats.com
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4 tablespoons olive oil
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
4 tablespoons fresh parsley, chopped
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped
into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1inch slices
3/4 pound pasta
Salt and black pepper
Freshly grated Parmesan
Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute
or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a
pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
Pour the rest of the oil into a large skillet set over medium-high heat. Add the eggplant and zucchini, and
a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes.
Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.
Bring a large pot of water to a boil, and cook the pasta according to the instrucitons on the box. Plate
the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.
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Mediterranean Vegetable Mix by Emel.com
A mix of grilled and roasted aubergine, zucchini, mixed peppers, asparagus, cherry tomatoes, spring
onion and garlic, topped with black olive oil and Neapolitan sauce.
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1 small aubergine
1 zucchini
1 red pepper
1 yellow pepper
Rosemary (preferably fresh)
Thyme (preferably fresh)
Olive oil
2 baby asparagus sprigs
5 cherry tomatoes
3 spring onions
1 clove of garlic
1 onion
1 bunch of basil
1 can of Italian plum tomatoes
1/2 cup of black olives, crushed
Salt and pepper
Cut the aubergine and zucchini into approximately 1cm thick slices. Stand each pepper vertically and cut
into four slices, removing insides. Put these cut vegetables into a container with rosemary, thyme, salt
and pepper to taste and enough olive oil to lightly coat all the vegetables. Mix these ingredients and
cover with cling film. Leave on the side to marinate. (to create the Neapolitan sauce)
Roughly dice the onion, clove of garlic, the basil leaves and add all to a saucepan with a little teaspoon of
olive oi Add the plum tomatoes to the saucepan and blend the contents. Turn up the heat and allow to
boil, then simmer for 15 minutes. Finally add salt and pepper to taste.
Take the marinated aubergines and place on an ovenproof tray and under a hot grill for 2 minutes, then
add the peppers and grill for 2 minutes more. Add the zucchini slices and grill for another 3 minutes or
until all vegetables are lightly brown. Turn all the vegetables over to brown the other sides too.
Add a little olive oil to a large frying pan, add the asparagus, spring onions and cherry tomatoes, with
salt and pepper to taste. Stir the contents under medium heat until the contents turn a little brown,
then add the grilled vegetables.
Turn the cooked vegetables carefully into 2 plates, pour on the Neapolitan sauce and garnish lightly with
the crushed black olives
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Zucchini Spirals with Fresh Vegetable Sauce by FatFreeVegan.com
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1 large eggplant
1 onion, diced
2 yellow summer squashes, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3-4 cloves garlic, minced
2 15-ounce cans diced tomatoes (fireroasted preferred)
1 tbsp. tomato paste
1 tsp. salt (or to taste)
1/8 tsp freshly ground pepper, or to
taste
1 1/2 tsp. dried oregano
1/4 cup fresh basil (reserve a little for garnish) OR 1 tbsp. dried
Peel the eggplant and cut it into 1/2-inch slices. Lay the slices in a large colander in a single layer, and
lightly salt them. Turn them over and salt the other side. Set the colander on a plate, and set aside for
about half an hour. This will draw bitterness from the eggplant. (You may skip this step if you don’t find
eggplant bitter.) After half an hour, rinse the eggplant and chop it into 1/2-inch cubes.
Heat a large non-stick saucepan, and add the onion and 2 tablespoons water. Cook, stirring, until the
onion begins to brown, and then add the eggplant and a little more water. Continue to cook, stirring
occasionally, for about 8 minutes, until the eggplant is mostly cooked. Add the squash, bell peppers, and
garlic, and continue to cook and stir for 3 more minutes.
Add the remaining ingredients, except for fresh basil. Cover and cook on low until all the flavors have
blended, about 10 minutes. Add the basil and cook for a couple more minutes. Serve over zucchini
“pasta” or whole wheat rotini.
To make zucchini pasta: I use a handy spiral slicer called a Spirooli, which I was lucky to find at a closeout store for next to nothing. A mandolin slicer with a julienne blade will also produce long strands of
zucchini “noodles,” and if nothing else is available, a sharp knife and a lot of patience also works. I use
about 1 medium raw zucchini per person. After it’s shredded, I simply put the zucchini on a plate and
put the sauce on top. The heat from the sauce warms and softens the zucchini slightly and makes a good
substitute for people limiting their consumption of refined flours. And here’s a mom tip: Kids love these
long strands of zucchini; it’s a great way to get some raw veggies into them.
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Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini,
and Yellow Squash by KalynsKitchen.blogspot.com with
inspiration from Cooking from the Heart: The Hmong
Kitchen in America.
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1 1/2 lbs zucchini, yellow squash, and/or
eggplant, cut into same size pieces (use any
combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little
more if you don't have a non-stick pan)
2 T finely minced garlic (or less)
1 onion, sliced top to bottom in strips about 1/2
inch wide
1/4 tsp. salt
3 T Oyster Sauce (look for it by the Asian foods in any supermarket)
Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from
squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster
sauce, salt, and measuring spoons out and have ready on the counter near the stove.
Put wok or frying pan on the stove and heat 1-2 minutes, until it's too hot to hold your hand over it. (You
should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30
seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.
Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds,
or until vegetables are barely starting to soften.
Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes
more, stirring a few times. Serve hot.
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Stuffed Zucchini & Red Bell Peppers by Giada De Laurentis
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2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup,
garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey.
Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving
1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with
the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking
dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted
into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter
and serve.
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Garbanzo Bean & Zucchini Salad by Giada De Laurentis
Vinaigrette:
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2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
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1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into
1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces
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For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until
combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large
salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan
cheese and serve.
Zucchini Custard Bake by Paula Deen
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4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
Preheat oven to 350 degrees F. In a large saucepan with a tight-fitting lid, combine melted butter and
zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove
from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat
eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2
tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until
blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake
uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking
time.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Mediterranean-Style Roasted Vegetable Salad by SimplyCooking.Wordpress.com
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1 eggplant
1 onion
2 summer squash
1-2 mild chiles
2 T olive oil
salt & black pepper
garlic
lemon
cumin
fresh basil
Preheat the oven to 425 degrees.
Cut 1 eggplant and 2 summer squash/zucchini into fairly large chunks. Add 1 onion, sliced, and 1-2 mild
chiles such as Anaheim, diced. Toss all the vegetables in a roasting pan with 2 tbsp. olive oil, coarse salt
and pepper. Roast until browned at the edges, about 25 minutes.
Whisk together 2 tsp. garlic paste or 2 pressed garlic cloves, 2 tbsp. olive oil, 1 tbsp. lemon juice and 1
tsp. cumin. Toss with the vegetables and add more salt and pepper to taste. Sprinkle over with
shredded basil. Serve hot or at room temperature.
Cheesy Zucchini with Garlic and Parsley by Kalyn's Kitchen Food to Live By
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2-3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or fourths
lengthwise, then slice)
1 T olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 T chopped flat parsley
2 T grated parmesan
1/4 cup grated mozzarella
With stove set to medium, heat the olive oil in a large frying
pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and
stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see
if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini
is tender-crisp and liquid is evaporated.
Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it
melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the
heat. Let sit 1-2 minutes until cheese is melted and serve hot.
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Broiled Zucchini & Potatoes with Parmesan Crust by Giada De Laurentis
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4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch
wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add
the potatoes and cook until just tender, about 8 to 10
minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook
until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes
with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let
them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking
sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden
brown, about 4 minutes. Transfer to a plate and serve.
Zucchini Gratin by Barefoot Contessa
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6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or
until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add
the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk
and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch
baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot
with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Zucchini Parmesan Crisps by Ellie Krieger
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
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Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the
Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture,
coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the
prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove
with spatula. Serve immediately.
Baked Zucchini Fries by TwoPeasAndTheirPod
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3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
1/2 cup whole wheat bread crumbs (we make our own)
2 T grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 425°. Spray a baking sheet with
cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get
coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.
Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half
way through. Serve warm. We like to dip ours in marinara sauce.
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Pan Grilled Zucchini & Red Peppers by
JKMassonRecipes.blogspot.com
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2 zucchini
1 large red pepper
olive oil
salt
herbes de Provence
Rinse and dry the zucchini and red pepper. Cut the ends off the
zucchini. Cut into three sections. Slice each section lengthwise into
fourths.
Cut out the core of the red pepper and remove seeds. Cut into large
pieces. Heat 1 tsp olive oil over high heat in a cast iron skillet. Once
hot, place v cut veggies in the skillet to form one layer. Cook carefully, being sure not to burn them. Flip
over every few minutes to ensure even cooking. Once they begin to soften and blacken, remove from
skillet and season with salt and herbes de Provence. Serve hot.
Zucchini and Red Bell Pepper Pasta by SimpleDailyRecipes.com
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1/4 cup onion, chopped
2 to 3 garlic cloves, minced
1 large zucchini, quartered then cut into 3/4-inch pieces
1 red bell pepper, chopped
salt & fresh ground pepper
1 small wedge Parmesan, freshly shredded
Go ahead and chop the vegetables while you're waiting for the pasta
water to boil. I recommend start sauting the vegetables after the dried
pasta has been added to the boiling pasta water.
For the vegetables: In a medium saute pan over medium heat, heat the olive oil then add the chopped
onions. Cook until they begin to soften. Add the minced garlic, cook 1 to 2 minutes then finally add the
zucchini and red bell pepper. Season with salt & pepper to taste. Quickly toss and coat the vegetables,
cooking 3 to 5 minutes. Sprinkle the vegetables with shredded Parmesan, as much as you care to taste.
Add 1/2 cup of pasta water to the sauted vegetables to prevent cheese from sticking. Cover pan and
turn off heat. Leave in pan until pasta is drained and ready to eat.
After draining the pasta, drizzle it with a little olive oil, top with cooked vegetables then add a little more
Parmesan for garnish.
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Stuffed Zucchini & Red Bell Peppers by Giada De Laurentis
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2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup,
garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey.
Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving
1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with
the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking
dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted
into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter
and serve.
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Zucchini & Bell Pepper Enchiladas by Rookie-Cookie.com
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2 Tbsp olive oil
1/2 onion, halved and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1 tsp kosher salt
2 ears of corn, kernels sliced off (or 1 1/2 cups canned or
frozen corn)
• 2 cups shredded zucchini, about 1 medium zucchini
• 1 Anaheim chile, seeded and minced
• 1 chipotle chile, seeded and minced
• 1/2 tsp cumin
• 1 large tomato, chopped
• 2 garlic cloves, minced
• 10 corn tortillas
• 2 cups shredded cheddar cheese
• 1 14 oz can enchilada sauce or 1 1/2 cups homemade
enchilada sauce
In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the
onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles
and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and
garlic. Cook for 3 more minutes and remove from heat.
Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one
tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup.
Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the
rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for
15-20 minutes, or until cheese is melted. Serve with chopped avocados or guacamole.
Grilled Zucchini & Bell Pepper Couscous by ShazamInTheKitchen.blogspot.com adapted from Gourmet
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4 small zucchini (about 1 pound)
1 small red pepper
1 tsp olive oil
2 small garlic cloves
1/2 tsp salt
1/2 tsp cumin seeds
1/2 cup chicken broth
3/4 cup water
3/4 cup couscous
Chop the zucchini and red pepper into chunks about
1 inch in size. Toss the vegetables in the oil and place
in grill basket. Grill over medium heat until zucchini and red pepper are a little charred, but still crisp
tender.
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Mince garlic and mash to a paste with salt.
In a dry medium saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until
fragrant, about 1 minute. Add broth and water and bring to a boil. Add couscous and immediately cover
pan. Remove pan from heat and let couscous stand 5 minutes. With a fork fluff couscous and in a bowl
toss with vegetables, garlic paste, and salt to taste.
Healthy Bell Pepper & Zucchini Gratin by AMinglingOfTastes.com adapted from this recipe in Cooking
Light magazine
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• Nonstick cooking spray
• 1 to 2 tbs. olive oil, divided
• 1 yellow onion, thinly sliced into half moons
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• Coarse salt and freshly ground black pepper
• Hungarian paprika
• 3 zucchini, halved lengthwise and sliced 1/4-inch thick
1/4 cup (packed) sun-dried tomatoes in olive oil, patted dry with paper towels and thinly sliced
1 tsp. fresh thyme leaves (or 1/4 tsp. dried)
1 1/2 tbs. dried bread crumbs
2 tbs. freshly grated Parmigiano-Reggiano cheese
Substitutions are a natural in a dish like this. I omitted the yellow squash called for in the original recipe
and used all zucchini. Yellow, red or orange bell peppers are all great, but I would stay away from the
green ones if you can. I don’t think they are as sweet. My trick with this recipe is to brown the
vegetables in a skillet to get some caramelization going instead of just tossing them into the oven raw—
it pays off with great flavor.
Preheat oven to 400 degrees and coat a 9-inch round or 8-inch square baking dish with cooking spray.
Coat a large skillet with half to one tablespoon of the oil and heat to medium-high. Add the bell peppers
and cook for 3 minutes, then add the onions. Season with salt, pepper and paprika to taste. Continue to
cook, stirring often until the vegetables are tender and lightly browned. Remove to a large bowl. Add
another half to one tablespoon of oil to coat the bottom of the skillet. Add the zucchini, stir well, and
season with salt, pepper and paprika. Cook, stirring often until zucchini is lightly browned on both sides.
Add to the bowl with the bell peppers, along with the thyme and sun-dried tomatoes, and toss to
combine.
Meanwhile, combine the breadcrumbs and cheese together in a small bowl. Transfer the vegetables into
the prepared baking dish. Sprinkle the breadcrumb-cheese mixture evenly over the top and bake for 20
minutes. Let the gratin rest for 5 minutes, then serve right away.
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Grilled Zucchini and Bell Pepper Fattoush by BonAppetit.com
On the grill
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3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country
white bread
Olive oil (for grilling)
For the dish
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1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)
* *A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle
Eastern markets and from adrianascaravan.com.
Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle
lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning
often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred
and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread
into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room
temperature.
Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini
lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes,
green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon
juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to
salad; toss to coat. Add feta and gently mix into salad.
Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.
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Zucchini & Red Pepper Salad with Spinach “Pesto” by GreenLiteBites.com
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2 medium zucchini sliced really thin
1 red bell pepper cut into short strips
1 cup baby spinach leaves (~30g)
2-3 cloves of garlic
1 tsp dried basil (I used ½ with 2-3 leaves of fresh aging basil –
I was running out)
1 tsp dried parsley
½ tbsp olive oil (7g)
½ tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp red wine vinegar
Salt & Pepper
½ tbsp parmesan cheese
Blend the spinach leaves, garlic, basil, parsley, oil, lemon juice, vinegars, salt and pepper in a food
processor or blender. Pour over zucchini and peppers. Eat it right away or let zucchini marinate in the
fridge for a bit. When ready to serve top with the parmesan cheese.
Kale, Zucchini, and Pinto Bean Enchilada by DailyUnadventuresInCooking.com
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1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir
for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it
will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove
from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of
enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for
about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square
pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each
enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in
casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with
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the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before
serving.
Zucchini & Kale Frittata based upon a recipe by RecipeZaar
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2 tablespoons oil or butter
1 small onion, finely chopped
1 clove garlic, minced/pressed
½ bunch Kale, stems removed, chopped
1 zucchini, shredded
6 XL eggs or 8 large or smaller eggs
1/8 teaspoon pepper
15oz ricotta cheese
1 cup parmesan cheese, grated
Heat oil in a wide frying pan over medium heat. Add onion, garlic, kale, and zucchini; cook, stirring
occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper. Stir in cheeses and sautéed vegetables. Move pan to preheated oven.
Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room
temperature.
Kale and Zucchini Quiche by TheGastronomic.Wordpress.com
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2 small zucchinis, julienned (.75 oz)
4 stalks kale
1 medium yellow onion
1/2 tsp cumin
5-6 small garlic cloves
1tbsp fresh cilantro, chopped
1tbsp fresh parsely, chopped
4 eggs
1/4 cup skim milk
1/2 cup heavy cream
6 oz grated cheddar cheese
1 store-bought pie crust
Preheat oven to 400 degrees. Wash kale and remove central
stalks. Blanch kale in salted boiling water for 3 minutes.
Squeeze out excess water and chop coarsely. Saute onion with
cumin and garlic cloves (minced) for 5 minutes. Add zucchini,
continue cooking for 10 minutes. Add kale and mix well. Place
pie crust in 10 inch pie pan. Mix eggs, milk, and cream in bowl.
Fill pie crust with vegetable mix. Pour egg on top of vegetables. Top with cheese. Bake at 400 for 40
minutes, or until knife inserted in center comes out clean. Let sit 10 minutes before serving.
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Zucchini Kale Coconut Soup by PtPerformanceTraining.com
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1/4 tsp coconut oil
4 garlic cloves, minced
1 yellow onion, chopped
3 cups vegetable stock (low sodium)
4 cups zucchini, chopped
4 kale leaves, roughly chopped
Juice of 1 lime
1/2 cup coconut milk
1.5 tsp cinnamon
1 tsp madras curry powder
Salt & pepper to taste
Saute the garlic and onion in a pot, using the coconut oil. Once the onion is translucent, add cinnamon
and madras curry powder. Stir well. Add zucchini, stock, salt & pepper and bring to a boil. Once boiled,
stir in the kale until the leaves wilt. This will only take about a minute. Remove the pot from the heat
and blend everything together with a hand blender until the zucchini pieces are pureed. Add coconut
milk and lime juice, then stir for ~5 minutes. Taste and add more salt and/or pepper, if needed
Kale Stuffed With Zucchini And Mixed Rice And Sundried Tomatoes by GroupRecipes.com
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1 Cup Mixed rice
2 Cups of water or chicken stock
2 tablespoons of olive oil
6 Large kale leaves washed and stems trimmed off
1 Small zucchini cubed into ½ inch squares
1 Medium onion diced
6 Sundried tomatoes diced
4 anchovy fillets chopped
1 Cup vegetable broth or chicken stock
4 sage leaves
8 rosemary leaves
½ Cup panko breadcrumbs
½ teaspoon Red hot pepper flakes
1 tablespoon of olive oil for the vegetables
#lemon and lime wedges
*1 tablespoon of nutritional yeast Optional
Preheat the oven to 350F
In a pot add the water and the olive oil then add the rice. Make the rice according ton directions on the
package, set aside to cool. In a fry pan, add the oil the onion and the zucchini and sauté for ten minutes.
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Add the sundried tomato and the breadcrumbs and anchovies and a ¼-cup of broth then heat through
for about five minutes set aside to cool. Combine the rice with the Zucchini.
While the zucchini and onions are, frying steam the kale leaves until wilted but still bright green, let cool.
Fill a Baking dish with an inch of broth and the sage leaves and Rosemary leaves.
To fill the Kale lay one leaf stem side facing you with the vanes toward the inside. Next, take a large
spoon and place a mound near the edge close to you. Start roll the Kale one turn then tuck in the sides.
Roll completely and place into an ovenproof baking dish seam side down in the baking dish filled with
the broth. Bake for 20 minutes and serve two per plate baste with some broth and a squeeze of lemon
Kale is a leafy green and comes in curly and smooth (also called Dino Kale for his prehistoric look)
varieties. Add a leaf to your morning smoothie, juice it, sauté it with garlic in olive oil, add it to stews,
pastas, or chop up and enjoy raw in a salad. Like broccoli, Kale is a cruciferous vegetable and is a
member of the cabbage family. Like any leafy green, pulverize it to hide it stews, soups, anything with
pesto to add some extra vitamins, minerals, and antioxidants to your meals without anyone knowing. It
is one of the milder leafy green vegetables and as such does not need to be cooked a long time.
Kale comes in many varieties: Dino or Lacinato kale is also known as smooth kale. This one is faster
cooking and many of us prefer that type for juicing and cooking. I have had a hard timing getting local
Dino Kale so we’ve only received it occasionally. Curly kale comes in Green and Red. Red offers added
antioxidants. All kale can pretty much be prepared the same way however curly kale is tougher and a
little bitter so is best boiled first for 8-10 minutes before sautéing. Prepare kale by washing it in a sink
full of water, then rip the leaves off the tough stems and chop it up.
Sautéed Kale
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1 bunch kale
1 small onion
1 garlic clove
Olive oil
Sea Salt, Pepper
Red-wine vinegar
Boil kale in salted water for 6-10 minutes until tender. Drain well. Saute onions and garlic. You can add
some hot pepper flakes to spice it up a bit. Add drained kale and sauté 8 minutes. Add salt and pepper.
Add some shakes of red wine vinegar before serving.
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Kale-llaloo by Sunny Anderson
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1 tablespoon butter
3 slices bacon, roughly chopped
1/2 cup diced Vidalia onion
1 (1 1/2-pound) bunch kale, chopped
1/2 cup coconut milk
1 cup beef broth
Salt and freshly ground black pepper
In a large saute pan, add butter and bacon and cook over medium heat until bacon begins to crisp and
renders its fat. Add onions and cook until softened, 5 to 8 minutes. Add kale and saute until it wilts and
combines with the onion and bacon. Add coconut milk and broth and continue to cook until kale
softens, another 10 minutes. Season with salt and pepper, to taste.
Spanish-Style White Bean, Kale and Chorizo Soup by Sara Moulton
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1/2 pound dried white beans, such as Great Northern, rinsed and picked over
8 1/2 cups chicken stock, (preferably homemade)
1 bay leaf, preferably Turkish
Kosher salt
Pinch saffron threads
2 tablespoons extra-virgin olive oil
3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice
1 large onion, finely chopped
4 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
Freshly ground black pepper
Sherry vinegar, to taste
Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high
heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered,
stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender,
about 2 hours. Remove and discard the bay leaf.
Soak the saffron in the remaining 1/2 cup chicken stock.
Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until
lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the
heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1
minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the
contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the
kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and
pepper, stir in the vinegar, and serve hot in warmed soup bowls.
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Sauteed Kale by Bobby Flay
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1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not
colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and
pepper to taste and add vinegar.
Kale Indian Spiced Kale & Chickpeas by Eating Well Magazine
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1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala (see Ingredient note)
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30
seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add
broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is
tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2
minutes.
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these
recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to
cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient note: Garam masala, a ground spice mixture traditionally including coriander, cumin,
cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the
specialty-spice section of large supermarkets.
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Basic Sautéed by EatingWell
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see
Tip)
1/2 cup water
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2-3 teaspoons sherry vinegar, or red-wine vinegar
1/4 teaspoon salt
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Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale
and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to
medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale
to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper
in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Creamed Kale with Caramelized Shallots by Bobby Flay
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots, recipe follows
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Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in
the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm
milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready
to use.
Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10
to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld,
about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with
Caramelized Shallots. Caramelized Shallots:
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6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
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Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt
and pepper, and cook until they begin to brown all over, about 10 minutes.
Stir-Fried Kale & Broccoli Florets by AllRecipes.com
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1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes,
stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir
in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.
Broccoli & Kale Stir Fry by VegBox-Recipes.Co.Uk
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100g curly kale (or cabbage, or spinach
200g broccoli or calabrese (full heads or sprouting
150g mushrooms
2 cloves garlic
200g firm tofu (optional
1 tablespoon vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon barley miso paste (optional
1 tablespoon sesame seeds
Wash the kale and the broccoli. Dry well. Slice the kale roughly and chop the broccoli into medium-sized
chunks. Peel & crush the garlic. Wipe any mud off the mushroom and chop it roughly. Heat the oil in a
wok until hot. Add the garlic and the mushrooms. Stir well and cook for 5 minutes, until the mushrooms
are lightly browned and their juice has evaporated.
Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes, stirring
regularly, until it starts to brown. Add the broccoli. Stir and cover for 3 minutes.
Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat. Mix the sesame
seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve
immediately.
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Broccoli Soup by The Neelys
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tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt
and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute,
until the flour reaches a blonde color. Add stock and bring to boil. Simmer uncovered until broccoli is
tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and
pepper, to taste, and then replace the lid back on the pot.
Emeril's Lemony Roasted Broccoli by PlanetGreen
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12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan,
lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top
with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes.
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Broccoli with Caramelized Onions & Pine Nuts by
AshleysNutrition
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3 tablespoons pine nuts or chopped slivered almonds
2 teaspoons extra-virgin olive oil
1 cup chopped onion (about 1 medium)
1/4 teaspoon salt, or to taste
4 cups broccoli florets
2 teaspoons balsamic vinegar
Freshly ground pepper to taste
Toast pine nuts (or almonds) in a medium dry skillet over
medium-low heat, stirring constantly, until lightly browned
and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting
heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just
tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat.
Serve immediately.
Parmesan-Roasted Broccoli by Barefoot Contessa
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4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets,
discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife,
pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet
pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5
tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender
and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon
zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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Oven Roasted Broccoli by Alton Brown
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1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the
broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until
lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to
combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is
tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Broccoli Cheese Pie by Eating Well
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2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups cubed whole-wheat country bread (about 2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
4 slices Canadian bacon, diced (about 2 1/2 ounces) (optional)
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add
breadcrumbs, tilting to coat bottom and sides.
Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the
refrigerator. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well.
Chop coarsely.
Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often,
until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir
in cheese. Pour into the prepared pan, spreading evenly.
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Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.
Sautéed Broccoli and Almonds by Sunny Anderson
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1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds
1 teaspoon salt
1/4 cup slivered almonds
Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of
broccoli into florets. In a large saute pan, toast almonds until golden, about 4 minutes. Remove from
pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks
start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup
water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in
toasted almonds and serve.
Almond Broccoli Stir-Fry by AllRecipes.com
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10 cups broccoli florets
2 tablespoons canola oil
2 cloves garlic cloves, minced
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup chopped almonds, toasted
In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry
for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved.
Sprinkle with lemon juice and almonds.
Broccoli Stir Fry by AllRecipes.com
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3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about
2-3 minutes.
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Lemon Garlic Broccoli by About.com
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3 tablespoon butter
2 cloves garlic, finely minced
3 tablespoons fresh lemon juice
salt, to taste
pepper, to taste, optional
Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet
over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt
and pepper to taste, cooking briefly to combine.
How Garlic is Used in Italian Cuisine by www.italiana.co.uk
The Italians have devised a special role for the garlic bulb, a member of the allium family which also
counts among its ranks the onion and the leek. While a great many Mediterranean recipes seem to take
the presence of garlic as a given, this is not always the case in the Italian peninsula for the simple reason
that its distinctive taste can sometimes detract from more shy and retiring ingredients. Similarly,
whereas the more ballsy Neapolitans may throw it in without a thought, some of their more reserved
Northern compatriots would hold back.
How Much Garlic to Use?
If garlic is to be included, then there is the question of how much. For example, a piece of roast pork or a
whole roast chicken could be accompanied in the oven by one, even two whole bulbs. An hour or two in
the intense heat will effectively pulp the flesh but bestow on it a relatively subtle taste and aroma. It
would then simply be a case of squeezing out the cooked garlic and adding it to the meat juices for a
delicious sauce. When adding garlic to the soffritto for a pasta sauce, only one clove is usually required,
given that its close relative, the onion, will already be contributing to the influence of the alliums.
How to Prepare Garlic: The simplest method for peeling a garlic clove is to give it a gentle strike with the
flat of a knife. This will split the very dry skin which should fall away from the flesh with ease. If,
however, even this simple operation is rather too labour intensive, then pop the clove, or cloves, on a
plate and microwave for 10 seconds (no longer, you don't want the garlic to begin cooking). Once the
skin has been removed, either finely slice the clove with a very sharp knife, place it on the cutting board
and chop into tiny dice by placing the free hand on top of the knife blade and the other to rock the
handle up and down against the board, or pulp by chopping, adding a little ground salt, and crushing
with the flat of the knife blade against the cutting surface.
Sautéing Garlic: When sautéing, ensure that the butter and/or oil is sufficiently hot in order that the
garlic begins cooking as soon as it hits the pan. It should then be allowed to sizzle for around 30 seconds
before the cooking liquor is added. At all costs, avoid overcooking because as the garlic browns it begins
to exude a bitter aroma that will be a portent of its contribution to the final flavour of the dish. Medieval
superstition had it that garlic was a potent weapon in fighting off the unwanted attentions of the local
vampire. Overcooking it will ensure that mere mortals will think twice before darkening your kitchen
door too
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Classic to Italian cuisine, Rapini adds flavor, a slightly bitter nutty
flavor, and nutrition to your Italian feast. Also called Broccoli Raab or
Rabe, it is not broccoli at all. Instead it is actually part of the turnip or
mustard family and is called Broccoli Raab because the flowers
resemble broccoli a little. It is a loved favorite of many of us and is
super easy to prepare like any green.
Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan by
Recipe.com
The depth of the wok allows you to simultaneously saute and steam
the broccoli raab while preserving its beautiful green color. To make
the dish vegan, garnish with toasted breadcrumbs instead of Parmesan cheese.
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3 tablespoons olive oil, divided
2 cloves garlic, minced (2 teaspoons)
2 12-ounce bunches broccoli raab, trimmed and coarsely chopped
1 teaspoon red pepper flakes
1 pint grape tomatoes
1 14-ounce can white beans, rinsed and drained
1/4 cup grated Parmesan cheese, for garnish
Heat 2 tablespoons oil in wok over medium-high heat. Saute garlic until it sizzles,
then add broccoli raab and red pepper flakes. Season with salt, and saute 5 to 7 minutes, or until
broccoli raab is wilted. Transfer broccoli raab from wok to serving plate.
Add remaining 1 tablespoon oil to wok. Add tomatoes, and cook 5 to 7 minutes, or until skins brown and
tomatoes begin to split, stirring occasionally. Stir in white beans, and cook 2 to 3 minutes, or until
heated through. Spoon tomato-bean mixture on top of broccoli raab, and garnish with Parmesan.
Sauteed Broccoli Rabe with Garlic and Lemon Zest by Tyler Florence
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2 pounds broccoli rabe
Extra-virgin olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until
tender and bright green. Drain well in a colander and set aside. In a large saute pan heat a 2 count of
extra-virgin olive oil over medium heat. Add the garlic and pepper flakes then toss in the broccoli rabe.
Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the
lemon zest and toss to combine. The broccoli rabe should be tender and fragrant with lemon when
done. Give it 1 final taste and season, if necessary. Serve immediately.
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Pasta With Walnut Sauce and Broccoli Raab by NYTimes
This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with
greens.
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1 garlic clove, cut in half, green shoot removed
3/4 cup shelled walnuts
1 tablespoon bread crumbs
1/3 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus
additional for sprinkling (Pecorino can be
substituted for some of the Parmesan)
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets (stems set
aside for another purpose)
1 pound orecchiette, farfalle or other pasta
About 1/2 cup pasta cooking water (more as needed
1. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and
adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread
crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until
well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add
salt as desired. Transfer to a wide pasta bowl.
2. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt
generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright.
Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be
chopped). Set aside.
3. Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the
package but checking a minute or two before the indicated cooking time. Before draining the pasta, add
1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should
have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta,
add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with
the sauce, and serve, passing Parmesan or Pecorino on the side.
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Halibut Poached in Olive Oil with Broccoli Rabe Pesto by Giada de Laurentis
Broccoli Rabe Pesto:
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8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Olive Oil Poached Halibut:
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4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper
For the Broccoli Rabe Pesto:
Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender,
about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake
off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper
process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the
pesto to a small bowl and stir in the Parmesan. Cover and set aside.
For the Halibut:
In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry
thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F
temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is
submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.
To Serve:
Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for
the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving
plate, placing the fish on top of the bed of pesto. Serve immediately.
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Rapini & Garbanzo Pita Pizzas adapted from Gourmet by Mariquita.com
2 large garlic cloves, sliced thin
1/4 cup extra-virgin olive oil
a 19-ounce can garbanzos, rinsed and drained
1/2 cup water
1 pound rapini tips, rinsed and roughly chopped, eat the leaves and tender stems!
1/2 teaspoon dried hot red pepper flakes
three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale
golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt
and pepper to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook
rapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until
the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange pita pizzas
on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.
Fresh Fettuccine with Roasted Chicken and Broccoli Rabe by Giada De Laurentis
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1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes.
Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli
rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about
2 minutes. Drain, reserving 1/2 cup of cooking liquid.
Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil
until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through,
about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of
Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking
liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta
into bowls and serve. Sprinkle with the remaining Parmesan and serve.
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Broccoli Rabe with Orechetti Pasta and Sausage by Mariquita.com
1 bunch Broccoli Rabe
1 Lb or so of your favorite sausage (no casings, or remove from casings), I use hot Italian
4 cloves garlic, or more if you wish
Orechetti Pasta (Italian for little ears) Penne and Farfalle work well too if you can not find.
1/4 to 1/2 cup chicken stock
Brown sausage in large skillet (best in bite size crumbles). While sausage is browning, clean Broccoli
Rabe and remove only the thick tougher ends of stalks. Chop rabe into bite sized pieces. Drain sausage
and set aside. Start your water for the pasta and cook according to directions for aldente pasta. In same
large skillet as sausage sauté chopped garlic cloves in a bit of olive oil for a couple of minutes (do not
clean pan as remaining fat from sausage will add more flavor). Add Broccoli Rabe and some chicken
broth to pan and cook until greens have wilted. Add sausage and heat through. Toss with cooked pasta
and enjoy. Watch the salt on this as some sausages will have a lot of it and could potentially make this
dish to salty if more salt is added. Keep the salt added to pasta water to a minimum.
This dish also works well with vegetarian substitutions for a yummy vegan alternative, make sure to
increase the olive oil accordingly… Yummy!
After trying several ways of blanching the greens, she decided the best was boiling 1 bunch of rapini in 3
quarts of salted water. Here's the official recipe:
Blanched Rapini (Broccoli Raab) adapted from Cook's Illustrated by Mariquita.com
1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and
tender, about 2 1/2 minutes. Drain and set aside. Using a salad spinner makes easy work of drying the
cooled blanched rapini.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and
submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of
the following recipes.
Rapini with garlic and red pepper flakes by Mariquita.com
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle,
about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to
coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.
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Sauteed Broccoli Rabe by Giada De Laurentis
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4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about
2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about
1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute
until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to
coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and
the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine
nuts, serve immediately.
Braised Broccoli Rabe (Rapini) by Emeril Lagasse
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Salt
2 bunches broccoli rabe, stems trimmed and washed
4 tablespoons olive oil
4 ounces pancetta or mortadella, finely chopped
6 garlic cloves, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup chicken stock
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain and set
aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add garlic and
crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not allow the garlic to
brown. Add the broccoli rabe and chicken stock, partially cover the pan and cook until the greens are
tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if necessary. Serve hot or warm,
with some of the cooking liquid ladled over the top.
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PENNE WITH BROCCOLI RAAB, PINE NUTS, AND CURRANTS from The Greens Cookbook and posted by
Mariquita.com
1 lg. bunch
1/2 lb.
3 tbsp.
4 lg. cloves
1/3 cup
1/3 cup
broccoli raab
penne
olive oil
garlic, minced
currants, soaked in warm water until plump and drained
pine nuts, lightly toasted (or walnuts)
red pepper flakes (optional)
salt
freshly grated Parmesan cheese
Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a
boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves
and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens
water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat.
Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is
cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from
the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to
the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the
greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6
BROCCOLI RAAB PASTA by Chez Panisse Vegetables, Alice Waters and posted by Mariquita.com
1 lg.
6 cloves
1 bunch
1/2 lb.
onion, thinly sliced
garlic, minced
broccoli raab
olive oil
romano cheese
red pepper flakes
salt
penne
red wine vinegar
Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When
onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the
raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook
pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of
vinegar. Toss with the drained pasta and top with romano cheese.
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BROCCOLI RABE AND CHICK-PEA PITA PIZZAS Gourmet, December 1994 by Mariquita.com
2 lg. cloves
1/4 cup
1 can
1/2 cup
1 lg. bunch
1/2 tsp.
3 loaves
1/2 cup
garlic, sliced thin
extra-virgin olive oil
(19-oz.) can chick-peas, rinsed and drained
water
broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)
dried hot red pepper flakes
6-inch pita, halved horizontally to form 6 rounds
freshly grated Parmesan cheese (about 2 ounces)
Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale
golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt
and pepper to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe,
turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered
partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita
pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves
6 as an entre or 10 to 12 as an hors d'oeuvre.
Broccoli Raab James Peterson, Vegetables by Mariquita.com
2 pounds broccoli raab
1 tablespoon salt
1 tablespoon white or brown pale miso
1/4 cup mirin or 6 tsp sugar dissolved in 3 Tbsp hot water
1 teaspoon Asian dark sesame oil
2 teaspoons white sesame seeds
Cut the broccoli raab flowers and leaves away from the larger stems. Discard the stems. Rinse and drain
the leaves and flowers in a colander. Bring about 4 quarts of water to a rapid boil with the salt. Boil the
broccoli raab for five minutes, uncovered, over high heat, and drain in a colander. Immediately rinse the
broccoli with cold water and pat it dry in towels or spin it in a lettuce spinner to get rid of excess water.
In a mixing bowl large enough to hold the broccoli raab, work the miso, mirin and, and the sesame oil to
a paste with a whisk. Just before serving, tossed the broccoli raab with the the paste. Arrange the
broccoli on one large plate and sprinkle with the sesame seeds or arrange it on individual plates and
sprinkle each serving within the sesame seeds.
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Bitter Greens with Shallots, Garlic and Broth Reduction by Macrobiotic.About.com
Particularly good in the spring when young greens can be found in abundance, this quick broth-sauté is
cleansing for the lymph system and liver. It is blood building and a great overall tonic for the digestive
system as well.
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1 tablespoon sesame oil
1 large shallot, sliced
2 cloves garlic, finely chopped
½ pound young greens, cut into 1-inch strips (broccoli rabe)
½ cup vegetable stock
2 teaspoons tamari
Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, for
1 minute. Add greens, and toss gently to begin wilting them. Add stock and tamari. Continue cooking
until broth has reduced by about half and greens are tender, another 4 minutes. Serve with remaining
liquid drizzled over greens.
Charred Rapini by Roger Mooking
Chile Honey
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3 tablespoons honey
1 teaspoon chile flakes
1 tablespoon white wine
Charred Rapini
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1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely
chopped
2 cups cipollini onions, cooked in boiling water until tender and peeled
2 cloves garlic, finely chopped
3 tablespoons olive oil
1/2 cup walnuts, toasted
Chile Honey
For the chile honey:
Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes,
stir and remove from the heat. Add the white wine and set aside.
For the charred rapini (broccoli rabe):
Preheat a grill.
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In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and
onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish,
garnish with toasted walnuts and drizzle chile honey.
Broccoli and Rapini with Lemon and Shallots by Epicurious.com
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1/2 cup (1 stick) butter, divided
1 cup chopped shallots, divided
3 teaspoons grated lemon peel, divided
1 1/2 pounds broccoli crowns, cut into florets
1/4 cup water
1 1/2 pounds rapini (broccoli rabe), cut into 1/2-inch piece
Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over
medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook
until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to
keep warm.
Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat;
sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes.
Braised Broccoli Rabe in the Style of Puglia: Broccoli Rabe Pugliese by Mario Batali
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1/4 cup extra-virgin olive oil
1 clove garlic, crushed
1 teaspoon red pepper flakes
3 anchovy fillets, rinsed and patted dry
3 bunches broccoli rabe, trimmed
Salt and pepper
1/4 cup very small black olives, pitted and coarsely chopped
In a deep saucepan large enough to hold all of the broccoli rabe, heat the olive oil over medium heat.
Chop the garlic coarsely and add it to the pan, along with the pepper flakes and anchovies. Cook 3 to 5
minutes, until the garlic begins to soften.
While the garlic is cooking, wash the broccoli rabe thoroughly. Add it to the saucepan with the water still
clinging to its leaves. Cover the pan tightly and cook the broccoli rabe for 20 to 30 minutes, until it is
very tender and just a few spoonfuls of water remain. When the broccoli is tender, add to the sauce
with a little salt and the olives. Toss and serve hot.
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Zucchini Bread by Simply Recipes
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2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the
grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in.
Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried
cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness
at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10
minutes. Turn out onto wire racks to cool thoroughly.
Chocolate Zucchini Muffins by AllRecipes
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3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper
liners.
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In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. Stir
in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just
moist. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175
degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Strawberry-Blueberry Magic Cobbler inspired by Grandma Mary’s Magic Cobbler and Southern Peach
Cobbler
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1/3 cup butter
1 1/2 cups flour
1 1/2 cups granulated sugar
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 cups chopped fruit
1/3 cup pecans
1/3 cup brown sugar
Preheat oven to 375F (190C). Add
butter to a 9×13″ baking pan and place in oven to melt. I placed it in the oven while it preheated, just
remember to keep an eye on it.
In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt. Whisk
together until a thin batter forms and is without any lumps.
In the baking pan with melted butter, pour in the batter. Do not stir – the butter will ooze up around the
batter and may pool on the top. It’s ok.
Sprinkle berries evenly over batter, then sprinkle with nuts and brown sugar. Bake for 45-60 minutes or
until it tests done. The top will be a beautiful golden color.
Serve warm with ice cream or whipped cream.
Baking Notes
I used a mix of 3 cups fresh whole strawberries and 2 cups fresh blueberries. The ratio of fruit to cake
will be nearly 1:1, which I like. I’ve made the recipe a second time using 2 cups each of flour, milk, and
sugar but found that it yielded more cake than I preferred. Also, during the baking process – somewhere
around the 45 minute mark, you may look at it and think it’s not going to turn out. The berries begin to
burst and their juices puddle on top. It looks as though it’s going to be a watery mess, but the juices
absorb into the cake by the end of baking.
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Two Berry Crisp by SouthernFood.com
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1 pint blueberries
1 pint strawberries, hulled, sliced
2 cups granola
1 tablespoon honey
2 tablespoons vegetable oil
Preheat oven to 375°. Toss prepared berries in an 8-inch square glass baking dish.
Combine granola, oil, and honey in small bowl. Sprinkle over the berries. Cover baking dish with foil and
bake for 30 minutes. Remove foil and bake another 10 minutes, until topping is browned. Serve warm
or at room temperature, with ice cream or whipped topping.
Blueberry and Strawberry Buttermilk Cake by PinchMySalt adapted from Gourmet
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1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup buttermilk
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
heaping tablespoon of raw sugar
Preheat oven to 400 degrees, butter and flour a 9-inch
round cake pan (or spray with Baker’s Joy or equivalent).
In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside. In a separate
bowl, beat butter and sugar with an electric mixer until pale and fluffy, about two minutes. Add vanilla
and egg and beat well. With the mixer set to low speed, beat in 1/3 of the flour mixture. Add half the
buttermilk and continue beating on low speed until incorporated. Scraping down sides of bowl as
necessary, beat in another 1/3 of flour mixture then remaining buttermilk. Finally beat in the last 1/3 of
the flour mixture until just combined.
Scrape batter into the cake pan, smoothing the top with a spatula. Scatter blueberries and strawberries
evenly over the top of the cake batter then sprinkle with raw sugar. Bake until cake is golden and a
toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for ten minutes,
then turn out onto a wire rack to cool until warm. Invert onto a plate. Serve with whipped cream and
fresh berries on the side.
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