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Week of February 3, 2014
Affordable Organics - Recipes
Romanesco Cauliflower aka Roman Cauliflower is also known as Romanesco Broccoli and
Romanesco Cabbage in Europe. Talk about an identity crisis! It looks like cauliflower but
tastes more like broccoli! Anyway, the main attraction about this vegetable is its looks. It is
almost too pretty to eat
Romanesco & Parmesan
Junoandjules.com
Serves 4
A side dish from Lazio that celebrates the unique and delicious Romanesco Cauliflower. We
never cease to be amazed at the shape of these and the flavour is delicious and enhanced
by the simple additions.
1 head of Romanesco broccoli
6-8 tbsp extra virgin olive oil
2 tbsp chopped flat-leaf parsley
a few shavings of Parmesan or Pecorino Romano
You should cook the Romanesco in really salty water which
will season it as it cooks and preserve the delicate flavour.
Snap off any large or bruised leaves from the outside of the broccoli, but leave any small
ones attached. Trim off the end of the stem, to where the leaves start. Cut a cross in the
base of the stem.
Boil the whole broccoli head until completely tender, about 12 minutes. Lift it out of the
water and let it steam dry for a few minutes, then put it in a large dish, break into florets, and
douse with olive oil.
Season with pepper (you shouldn’t need salt if you’ve used enough salt in the cooking
water), scatter with parsley and cheese, and serve.
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Page 1
Sauteed Broccoli Romanesco with Garlic
cookography.com
Ingredients
1 head of Broccoli Romanesco, cut into bite size
pieces
1 tbs olive oil
1 good pinch of salt
2 cloves of garlic, pressed and mixed with 1 tbs water
Directions
Bring some well-salted water to a boil. Cook the broccoli pieces until just tender, about 3 or
4 minutes. Drain the broccoli pieces and run under cold water until they are cool.
Heat the oil in a sauté pan until it is a hot and begins to shimmer. Add the garlic and sauté
for 30 seconds. It should start to smell good and garlicky. Now add the romanesco i and a
pinch of salt and sauté for 2-3 minutes. Serve and enjoy!
Capellini with Romanesco, Fennel, and Capers
oggi-icandothat.blogspot.com
6 cups water
1 tablespoon salt
¼ cup extra virgin olive oil
1 fennel bulb with some fronds
1 medium onion
1 romanesco, separated into florets
¼ cup capers, drained
sea salt to taste
1 pound angel hair pasta
In a large pot heat salt and water and bring to a boil. When water comes to a boil, add the
romanesco florets. Cook no more than 2 minutes to retain its color and crunch. Remove with
a skimmer and set aside. Keep the water boiling.
Thinly slice the fennel and onion and sautée in 3 tablespoons olive oil in a large saucepan
until caramelized. Push the caramelized onion and fennel to the side of the pan, turn the
heat to high, and add another tablespoon of olive oil. Add drained capers into the olive oil
and fry until almost crackly.
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Cook the pasta in the pot of boiling water and cook for 4 minutes. While pasta is boiling, toss
the drained florets into the sauce pan of onions, fennel, and capers and cook until heated
through. Turn the heat off.
Set aside 1 cup of pasta water, drain the pasta then add to the skillet and toss gently,
adding some of the reserved water if it appears too dry. Transfer into a serving platter and
serve while hot (I also like it at room temperature).
Braised Romanesco Cauiflower with Onions and Olives
laurieconstantino.com
Serves 4
In the Lucania region of southern Italy, whole cauliflower is slow-cooked in lard with onions,
olives, and a little red pepper. This dish is called cavolfiore seduto (“sitting” cauliflower); the
cauliflower “sits” down in the sauce as it cooks and softens.. Cooked this way, Romanesque’s
soft, creamy nuttiness is perfectly complemented by sweet, spicy onions and punctuated by
deep-flavored olives. It’s easy to make, looks terrific, and tastes even better.
1 large head Romanesco Cauliflower, about 1 1/2 lb
2 Tbsp. olive oil
3 cups sliced yellow onions, 1/4″ slices
Salt
Freshly ground black pepper
1/2 tsp. Aleppo pepper, or 1/4 tsp. crushed red pepper
1/2 cup pitted Kalamata olives, quartered
1 cup water
Break leaves off and cut stem even with bottom. Turn
cauliflower upside down (stem end up) and, with small knife, cut an “X” deep into heart of
the stem.
Sauté onions, with liberal seasoning of black pepper and light seasoning of salt (remember,
olives add salt), in olive oil until onions soften and start to turn golden. Stir in Aleppo pepper,
olives, and water. Set cauliflower on top of onion mixture. Bring liquid to a boil, cover,
reduce heat to low, and simmer for 30-45 minutes or until tender . When cauifower is done,
carefully remove it from pan, making sure to keep it whole. If sauce is too thin, turn heat up,
bring it to a boil, and cook, stirring regularly to make sure onions don’t burn, until it’s no
longer watery.
Spread onion-olive mixture on serving plate, top with cauifower and deliver to the table with
a dramatic flourish. To serve, cut in quarters and top with onion-olive mixture.
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Page 3
Pasta with Romanesco Cauliflower
mycsajournal.wordpress.com
Serves 4 as a entrée or 6-8 as a side dish.
1 Head of Broccoli Romanesco
3 cups of medium pasta shells, measure uncooked (whole wheat preferred)
5 Tbsp. of olive oil
2 cloves of garlic, chopped
1 tsp. crushed red pepper flakes (or to taste)
1/2 cup dry white wine or vermouth
1/2 cup sun-dried tomatoes, julienne (a 3 oz bag
works well, not packed in oil)
1 cup fresh cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
2 Tbsp. capers, rinsed
2 Tbsp. oregano, fresh and chopped
Cut the Romanesco into individual florets and blanch for 3 minutes – immediately place in
an ice water bath to stop the cooking. Set aside. Cook the pasta shells in salted water
according to directions for al dente. RESERVE 1/2 cup of the pasta water. Heat olive oil and
saute garlic until soft but not browned. Add crushed red pepper. The garlic and red pepper
should be fragrant, add the wine or vermouth and simmer for about 1 minute. Add the
remaining ingredients and simmer for another 2 minutes. Add pasta and Romanesco and a
little 1/4 cup of the pasta water, simmer and allow some of the liquid to be absorbed. Add
the remaining pasta water and allow the dish to simmer for 2-3 more minutes to absorb the
liquid and thicken the dish. Serve!
Miso Almond Romanesco
gothamist.com
2 medium heads romanesco
1/8 C white miso
1 tsp Korean anchovy sauce
1 tsp Korean red pepper flakes
1 tbsp Vietnamese caramel sauce
1/4 C sliced almonds
3 cloves garlic, thinly sliced
4 tbsp unsalted butter
Cut the romanesco into individual florets, cutting the larger florets in half. Discard the stem
and leaves.
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Page 4
Stir together the miso, anchovy sauce, red pepper flakes, caramel, and 1/8 C water until
smooth.
In a wok, heat 2 tbsp butter on high until it melts and sizzles. Add the romanesco and saute
until browned all over. Let it sear a bit; that will only make it taste better. Stir in the water and
garlic and simmer until the water is nearly gone. Stir in the almonds and cook a minute more.
Stir in the sauce and serve.
With a typical home wok, it is best to do this in two batches so your romanesco actually sears
instead of merely steaming when you cook it.
Roasted Warm Romanesco Cauliflower and Chickpea Salad
margotskitchen.com
Serves 4
This salad is a great combination of protein and dietary fiber.
Ingredients
1 Romanesco cauliflower
250g chickpeas
2 lemons
2-3 tbsp olive oil
3 tbsp black olives, stoned
2 lemons
1 clove of garlic - crushed
1 small onion, chopped finely
3 tbsp roasted pinenuts (optional)
15 leaves of fresh mint, chopped
Directions
Preheat the oven to 200°C. Cut the cauliflower into florets, rinse them but don’t let them dry.
In a small bowl, mix the juice of one lemon with the squeezed garlic, olive oil, salt and
pepper. In a roasting tray, place the cauliflower and pour the juice all over the vegetable,
and mix well. Cut the other lemon in quarters and scatter them in the roasting tray. Roast for
25 min or until the florets look caramelised at the edges. Turn them once.
In the meantime, sautée the onion until it becomes translucid, add the chickpeas and cook
for 1 minute. Add the olives, mix and turn off the heat.
When the cauliflower is done, place it in a bowl, squeeze the juice from the lemon over it,
add the chickpeas, the chopped mint, and mix gently. Scatter some pinenuts. Enjoy!
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Spaghetti with Romanesco Broccoli and Black Olives
cookstr.com
Serves 4
Ingredients
6 tablespoons extra virgin olive oil
½ medium onion, finely diced
2 small heads Romanesco broccoli, or white cauliflower
Sea salt
12 oil-cured black olives, pitted and coarsely chopped
1 pound imported thick or regular spaghetti
Freshly ground black pepper
¼ cup freshly grated pecorino Romano cheese, plus extra for serving
Ricotta salata, shaved paper-thin
Directions
Heat the olive oil in a large sauté pan and add the onion. Cook over low heat until soft and
translucent, about 8 minutes.
Core the cauliflowers and cut into bite-size florets. Add the cauliflower, ¾ cup water, and a
touch of salt to the onion; cook at a simmer until the florets are tender but hold their shape.
Stir in the olives and simmer until hot.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Drain.
Toss the pasta with the sauce. Season with pepper to taste. Sprinkle about ¼ cup pecorino
over the pasta and gently toss. Top with shavings of ricotta salata. Serve with additional
grated pecorino at the table.
Roasted Romanesco
nofearentertaining.blogspot.co
Romanesco, trimmed and cleaned as you would cauliflower
Olive oil
salt and pepper
sliced garlic
parmesan
Preheat oven to 400. In a bowl toss all of the ingredients and roast on a baking sheet for
about 20 minutes or until just tender
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Page 6
Romanesco Broccoli and Cannellini Bean Salad
myrecipes.com
Serves 4
The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its
beautiful pale green color.
Ingredients
2 heads Romanesco broccoli, broken into medium florets
1 tablespoon white wine vinegar
5 tablespoons extra-virgin olive oil
2 teaspoons orange zest
1 tablespoon orange juice
2 teaspoons finely chopped capers
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup roughly chopped flat-leaf parsley
1 can (15.5 oz.) cannellini beans, drained and rinsed
Preparation
Put Romanesco florets in a steamer basket and set in a large pot filled with 1/2 in. water.
Steam over medium-high heat until tender-crisp, 8 to 10 minutes. Transfer to a colander and
rinse with cold water.
Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl. Add
remaining ingredients and stir to coat.
Romanesco with Green Olives and Capers Recipe
chow.com
Ingredients
1 large or 2 medium heads romanesco or cauliflower
(about 2 pounds)
3/4 cup brine-cured green olives, pitted
2 tablespoons capers
4 tablespoons fresh Italian parsley leaves
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher or sea salt
1 tablespoon lemon juice
4 large cloves garlic, peeled
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Instructions
Cut the romanesco into small florets and soak in ice water to cover for 20 minutes.
Meanwhile, chop together the olives, capers, 3 tablespoons of the parsley, and the lemon
zest. In a small pot, heat the oil and red pepper flakes over medium-low heat until hot.
Remove from the heat and stir in the olive mixture, 1/2 teaspoon salt, and the lemon juice.
Set aside.
Bring a large pot of salted water to a boil. Drain the romanesco, drop it into the boiling water
with the garlic cloves, and cook the florets until just tender, 3 to 5 minutes. Drain well. Chop
the cooked garlic with the remaining 1 tablespoon parsley, place in a large bowl, add the
florets and olive-caper dressing, and toss well. Taste and adjust with salt, red pepper flakes,
and lemon juice. If serving at room temperature, adjust seasoning again before serving.
Spirali Pasta with Romanesco and Peas
vegalicious.org
Serves 4
Ingredients
4 ounces spirali pasta
1 cup peas (fresh or frozen)
2-3 cups romanesco broccoli florets
1/2 cup fresh basil,chopped
For the sauce
2 tablespoons miso
1/2 cup white wine
1/2 cup ground almonds
pinch red pepper flakes (optional)
Garnish - 1-2 ounces soy cheese grated as garnish and handful toasted almonds
Directions
Steam the romanesco florets al dente. Cook the pasta according to the recommendations
of the package. Prepare the peas – frozen can be thawed with boiling water, fresh should
be cooked al dente.
Prepare the sauce - Place the miso in a small saucepan. Add the white wine and stir to
evenly dissolve the miso. Add the ground almond and pepper flakes if using. Lightly warm
the sauce. Season to taste as desired.
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Toast the almonds in a dry frying pan. Grate the soy cheese.
When the pasta is cooked, drain off the water and return to the pot Add 1/4 - 1/3 of the
miso sauce and mix well. Add 3/4 of the chopped basil, the peas and mix. Add the
romanesco and lightly mix in.
Serve the meal in a large serving bow, or on individual serving plates. Garnish with a few
more basil leaves, some toasted almonds, and the grated soy cheese.
The rest of the miso dressing can be served in a bowl for people to help themselves if they
want more.
Whole Baked Romanesco With Tomatoes And Olives.
myrecipeproject.blogspot.com
1 onion, finely chopped
3 cloves garlic, minced
300 ml. tomato paste
100 ml. water
1 tbsp. capers, chopped
3 tbsp. black olives, pitted and chopped
1 sprig rosemary
4-5 sprigs thyme
1 whole romanesco cauliflower/broccoli (which is it, anyway?),
stalk trimmed
olive oil
salt and pepper
In a large casserole with a lid, heat your olive oil and fry off your onion and garlic until soft,
about five minutes.
Stir in your passata, water, capers, and olives, then bring to a simmer.
Add your herbs then season to taste. 4. Rest your romanesco in the sauce, season a bit more
and drizzle with oil. Cover and leave to 'bake' on the stove for about an hour over mediumlow heat. You might like to spoon some sauce over it as it cooks - up to you.
Serve by spooning off segments of the romanesco, covered in the sauce.
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Page 9
Romanesco Broccoli And Orange Salad
dajana-bakerscorner.blogspot.com
1 Romanesco broccoli
2 oranges
3 TBspoons Extra Virgin Olive oil
salt
Wash and drain the Romanesco broccoli, cut off the leaves. Cut off the florets and put
them in a pot with cold water. Add the juice of half an orange and some skin. Bring to boil
and cook for 10 minutes. Drain and let cool.
Peel the second orange with a knife and cut it into 1/2 cm thick slices. Arrange them on
the bottom of a salad bowl or a plate. Put the broccoli florets over the orange slices.
Prepare the dressing: in a small glass jar, put 1 TBL spoon orange juice (you still have half an
orange left), 3 TBL spoons oil and salt. Close and shake well. Pour over the salad and serve.
If you like, you can add some red pepper flakes, anchovies or capers to this salad.
Spicy Roasted Romanesco Cauliflower
lethallydelicious.blogspot.com
Ingredients
One head Romanesco cauliflower, core removed and cauliflower broken up into florets
2-4 tablespoons chili oil
1/2 teaspoon flaky sea salt (smoked sea salt is especially delicious here)
Freshly ground black pepper
1/2 lemon
Directions
Preheat the oven to 425 degrees F.
On a baking sheet, toss the cauliflower florets, chili oil
and salt together. Add several grinds of black pepper.
Roast in the oven for 20 - 30 minutes, or until the
cauliflower is softened and is brown in places.
Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.
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Raw Romanesco Salad Recipe
examiner.com
Serves 6 as a side salad
For the Salad
2 cups thinly sliced Romanesco florets
1 cup green beans, bias cut to 1 inch in length
¾ cup sliced cherry tomatoes
½ cup chopped scallions
For the Parsley Pesto
3 cloves of garlic
zest of one lemon
1 large bunch of flat leaf parsley (about 6 cups of loosely packed leaves)
½ cup cold-pressed olive oil
1 cup raw walnuts (preferably soaked for 4-6 hours and dehydrated 12 hours until crisp)
¾ teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
Prepare all of your salad veggies and toss in a large bowl. To prepare your pesto, place the
garlic cloves in a food processor fit with the S-blade. Process to chop. Add the lemon zest
and parsley and process again. You may need to add the parsley 1 cup at a time
depending on the capacity of your food processor. Add all remaining ingredients and
process until all of the nuts have been finely chopped and all ingredients are well combined.
Pour over the veggies and toss well to coat. Serve garnished with lemon wedges.
Sautéed Romanesco Cauliflower
ohheygreat.com
Herbes de Provence give this unusual vegetable a
dose of the fragrant French countryside.
1 large head Romanesco cauliflower
2 tablespoons olive oil
1/4 teaspoon Herbes de Provence
salt and pepper, to taste
1 tablespoon Champagne vinegar
Remove the tough bottom stem from the cauliflower,
and cut it vertically into four quarters. Cut the
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Page 11
quarters into slices 1/2″ thick. The cauliflower will crumble, and you may want to cut some of
the florets into smaller pieces. Cut the center core into small chunks as well.
Heat a pan with about 1/2″ water and place the cauliflower into a steamer basket. When
the water boils, place the steamer basket into the pot and cover, steaming until the
cauliflower is just tender, about 4-5 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the steamed cauliflower
and sauté until the cauliflower begins to brown. Add the Herbes de Provence, salt, pepper,
and the vinegar (you may want to adjust the vinegar depending on how vinegary you like
your food – start with less and work up, if you prefer). Sauté another minute or two more, until
the cauliflower is nice and brown on the edges.
Romanesco Cauliflower Soup
howstuffworks.com
The Romanesco cauliflower really is a beautiful thing, with all that fractal action going on as
well as the vibrant green colour. I wanted to make a soup where you could actually see the
cauliflower, so I came up with this soup that is about as simple as it gets. Because there are
so few ingredients, you really need good chicken or vegetable stock. If you make it with
vegetable stock and leave out the Parmesan cheese it will be vegan, but with all the flu
going around now, a little chicken soup may be just what you need.
Ingredients
6 cups chicken or vegetable stock
2 handfuls of orichiette, or other small pasta such as orzo
1 head Romanesco cauliflower, cut into florets
salt and pepper to taste
grated Parmesan cheese
Preparation
In a large pot bring the stock to a boil. Add pasta and
cook until almost al dente.
Add cauliflower and cook until it is just tender, about 5
minutes. Add salt and pepper to taste.
Ladle into bowls and sprinkle with Parmesan cheese if using.
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Romanesco & Fresh Herb Toss By GreenChef Natalia
gliving.com
For the Salad
3 cups thinly sliced Romanesco florets
3 cups chopped zucchini (peeled)
3/4 cup chopped parsley
3/4 cup chopped cilantro
1/2 cup chopped dill
1/3 cup diced sweet onion
2 tablespoons fresh thyme leaves
For the Dressing
1/2 cup cold pressed olive oil
1/4 cup fresh lemon juice
3 cloves of garlic, minced
1 teaspoon Himalayan salt
1/2 teaspoon crushed chili pepper
Instructions
This is a salad, so it’s pretty basic. Toss all ingredients in a large bowl. Done! Now for the
dressing: Mix everything in a bowl with a fork. Pour the dressing over the salad and toss well.
Serve and enjoy the freshness
Orecchiette with Broccoli and Cauliflower
foodinfocus.com.au
Serves 4
Ingredients
Small head broccoli, florets separated
1/2 head cauliflower, florets separated
2-3 Tbsp olive oil
1 large clove garlic, finely chopped
1 small red chilli, finely chopped
2-4 large anchovy fillets in oil . optional
half a bunch flat-leaf parsley, chopped
Sea salt and freshly ground pepper
300g orecchiette pasta
parmesan, to serve
extra virgin olive oil, to serve
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Method
Bring a small saucepan of water to the boil and add broccoli. Cook until tender (6-8
minutes). Drain, setting aside 1/3 cup of the cooking liquid. Add fresh water to the pan and
bring to the boil, when boiling, add cauliflower and cook for 8 minutes, or until tender, then
drain. Set aside.
In a large frying pan, heat olive oil over medium heat, then add garlic, chilli and anchovies,
breaking up and mashing the anchovies as they heat through. Be careful not to allow the
garlic to brown. Add broccoli and mash well with the back of a wooden spoon. When the
broccoli has heated through, add cauliflower, half the parsley and the reserved cooking
liquid and a squeeze of lemon juice. Bring mixture to the boil and season with salt and
pepper. Remove pan from heat and set aside.
Bring a saucepan of salted water to the boil and add orecchiette. Cook until al dente, then
drain, reserving a little of the cooking liquid.
Return sauce to heat and toss in pasta, heat through. Stir in Parmesan and remaining
parsley. Add a little reserved pasta water if the sauce is too thick. Serve in warmed bowls,
Drizzle with extra virgin olive oil and with remaining lemon wedges on the side.
Broccoli with Caramelized Onions & Pine Nuts
eatingwell.com
Ingredients
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.
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Warm Chick Pea and Broccoli Salad
nytimes.com
Serve this comforting salad as a main dish or as a side. The chick peas contribute a
considerable amount of protein, manganese and folate to the dish.
1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
1 bay leaf
Salt, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
2 teaspoons lemon juice
1//2 teaspoon dijon mustard
1 small clove garlic, minced
ground black pepper, to taste
1 small red bell pepper cut into strips
1/4 cup chopped fresh parsley, or a combination
of parsley and dill
2 ounces shaved Parmesan
For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher salt, and freshly ground pepper
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or
plain low-fat or nonfat yogurt
Place the chick peas and their soaking liquid in a large saucepan and add enough water to
cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer
1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes
to an hour. Remove the bay leaf.
Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then
drain and rinse. Dry on paper towels.
Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper.
Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
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Page 15
Lemony Broccoli Salad
foodandwine.com
1 large head of broccoli (1 1/2 pounds), cut into 1-inch
florets, stems peeled and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 small shallot, minced
Kosher salt and freshly ground pepper
Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and
cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under
cold water until cooled; pat dry.
In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and
season with salt and pepper. Add the broccoli, toss to coat and serve.
Broccoli Salad with Lemon Vinaigrette
tasteinspired.wordpress.com
Ingredients
For the dressing:
2 tbs white wine vinegar
1 lemon, zested
Juice from ½ a lemon
2 tbs Dijon mustard
1 tsp sea salt
½ tsp freshly ground black pepper
Pinch of red chili flakes
1/4 c extra virgin olive oil
For the salad:
1 lb broccoli, trimmed of stalk, rinsed, and thinly sliced
8 oz yellow, orange, or red cherry tomatoes (or grape), a combination is nice
¼ c fresh basil, julienned
¼ c toasted pine nuts
1/4 c crispy prosciutto (optional)
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Directions
Turn the oven to broil. Line a cookie sheet with aluminum foil and place the prosciutto in a
single layer on the pan. Place in the oven and broil for several minutes, until the prosciutto is
beginning to harden (similar to that of bacon). Remove the sheet pan from the oven and
turn the prosciutto slices over. Broil for another several minutes. Remove from the oven once
the prosciutto is crisp but not burnt. It will change colors slightly. Set aside to cool.
Meanwhile, combine the ingredients for the dressing up to the red chili flakes. Whisk in the
olive oil until emulsified. Place the sliced broccoli in a serving dish. Pour in the dressing and
toss together until the broccoli is coated. Refrigerate for roughly an hour.
Slice the cherry tomatoes in half. Remove the broccoli from the fridge. Add the cherry
tomatoes and julienned basil and gently toss to combine. Season with salt and pepper to
taste. Sprinkle with the pine nuts and prosciutto bits.
Serve and enjoy!
Bean and Broccoli Salad with Walnuts and Feta
cookeatshare.com
1 cup canned chickpeas, drained and rinsed
1 cup canned dark red kidney beans, drained
and rinsed
1/2 red onion, sliced
1 tsp dijon mustard
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp sugar or honey
1/4 cup chopped walnuts
1/2 cup feta cheese crumbles
salt and pepper, to taste
Place the broccoli, beans, walnuts, and onion in a large bowl. In a small bowl, whisk the
vinegar, oil, sugar or honey and some salt and pepper together. Pour over the beans and
broccoli and toss.
Allow the salad to chill in the refrigerator overnight. Before serving, top the salad with the
cheese.
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Page 17
Broccoli Salad
allrecipes.com
Serves 8
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the
broccoli mixture and toss to coat.
Broccoli and Cheddar Quiche with a Brown Rice Crust
closetcooking.com
Serves 6-8
2 cups cooked brown rice
1/4 cup cheddar cheese (finely grated)
1 egg
4 eggs
1 cup milk
2 cups broccoli (cut into bite sized pieces and
blanched)
1 cup cheddar sharp cheese (grated)
4 green onions (sliced)
1 pinch nutmeg (optional)
salt and pepper to taste
Mix the rice, cheese and egg in a bowl. Press the rice mixture into a pie plate, about 1/4
inch thick. Bake in a preheated 450F oven until the edges and bottom just start turning
golden brown, about 5-7 minutes.
Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and
pepper. Pour the egg mixture into the pie crust. Bake in a preheated 375F oven until golden
brown and set in the center, about 30-35 miinutes
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Page 18
Healthy Broccoli Salad
healthyhabitscoach.wordpress.com
1 head broccoli, chopped
¼ red onion, chopped
1 cup radicchio, chopped (or use cabbage)
1 carrot, grated
¼ cup parsley, chopped
¼ cup cashews, chopped (or walnuts or almonds)
2 tablespoons dried cranberries
Juice of 1/2 lemon or lime
Balsamic/Olive oil vinaigrette
Mix all ingredients, using just enough salad dressing to moisten. I think this is even better if it
sits for a little while, allowing the dressing to soften the vegetables.
Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto
wholeliving.com
Serves 6
Fine-grained sea salt
1 1/2 cups whole-wheat orzo
5 cups broccoli florets and thinly sliced stems
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup creme fraiche
1 ripe avocado, peeled, pitted, and sliced
Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook
according to package instructions. Drain, rinse with cold water, and drain well again.
Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch
of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly
crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain
well and set aside.
Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine
nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor.
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Page 19
Drizzle in olive oil and creme fraiche and pulse until smooth.
Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto
and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by
adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with
remaining pine nuts.
Broccoli Salad with Creamy Feta Dressing
eatingwell.com
Ingredients
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped
1 7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper
Preparation
Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or
chilled.
Roasted Broccoli with Cherry
Tomatoes
jeanetteshealthyliving.com
Serves 4-6
6 cups broccoli florets
1 pint cherry tomatoes
2 shallots, chopped
6 cloves garlic cloves, smashed
4 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
salt and pepper, to taste
Preheat oven to 450 degrees.
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Page 20
In a large bowl, toss broccoli, tomatoes, shallots, garlic, olive oil, Herbes de Provence, salt
and pepper until evenly coated with oil and spices. Spread vegetables in a single layer onto
a parchment paper lined baking sheet.
Roast for 10 minutes, then toss vegetables around. Roast 10 more minutes, until tender-crisp.
Broccoli & Sweet Potato Salad Recipe
tasteofhome.com
Serves 8
4 cups cubed peeled sweet potatoes (about 2 large)
2 medium sweet red peppers, sliced
6 fresh thyme sprigs
7 teaspoons olive oil, divided
4 cups fresh broccoli florets
1/2 cup crumbled feta cheese
2 tablespoons sunflower kernels
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Place the sweet potatoes, red peppers and thyme in a greased 15-in. x 10-in. x 1-in. baking
pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes
are tender, stirring once. Cool; discard thyme sprigs.
Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2
minutes. Drain and immediately place in ice water. Drain and pat dry.
Orange Broccoli
realsimple.com
Ingredients
1 tablespoon olive oil
Zest of 1/2 orange, peeled in long strips
1/4 tablespoon crushed red pepper flakes
1 bunch broccoli, cut into small pieces, stalks peeled and
thinly sliced (6 cups)
1/2 teaspoon kosher salt
In a large, heavy skillet, heat the oil over medium heat. Add
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Page 21
the orange zest and red pepper and let the mixture sizzle for 30 seconds. Add the broccoli
and cook, stirring occasionally, for 5 minutes or until tender. Sprinkle with the salt.
Raw Broccoli Salad with Cumin and Lemon Juice
dailyunadventuresicooking.com
Serves 3
2 cloves garlic, finely minced
1 teaspoon cumin
1 lemon juiced
2 tablespoons cilantro, finely minced
3 tablespoons olive oil
salt and pepper
3 cups broccoli, chopped small
Whisk or shake together garlic, cumin, lemon juice, cilantro, oil and salt and pepper. Pour
over broccoli and let sit for at least an hour.
Roasted Broccoli with Soy Sauce and
Sesame Seeds
kalynskitchen.com
1 lb. fresh broccoli florets 1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted
Preheat oven to 450 F.
Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets
start, and break apart so broccoli is in same-sized pieces. Place broccoli in plastic mixing
bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking
sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or
until broccoli is tender-crisp and slightly browned on the edges.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds.
When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again.
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Page 22
Spicy Edamame Noodle Toss
mygourmetconnection.com
Makes 2 to 3 servings
This meatless stir fry is quick, healthy and good choice when you want to eat light. The nutty
flavor of the whole wheat spaghetti blends perfectly with the edamame and cashews and
helps to make this a really satisfying main course, even for meat lovers.
6 ounces whole wheat thin spaghetti
1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1/2 tablespoon fresh ginger, finely chopped
2 cloves garlic, very finely chopped
1 cup small broccoli florets
1 medium carrot, cut into matchstick pieces
1/2 red bell pepper, cut into thin strips
3/4 cup frozen shelled edamame, thawed
4 scallions, sliced
1/3 cup cashews, coarsely chopped
For the sauce
2 tablespoons toasted sesame oil, divided
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 to 1-1/2 teaspoons chili garlic sauce (more or less to taste)
Cook and drain the spaghetti according to the package directions. Toss with 1 tablespoon
of the sesame oil.
In a small bowl, whisk together the remaining 1 tablespoon sesame oil, rice vinegar, soy
sauce, sugar and chili garlic sauce. Set aside.
Heat the vegetable oil in a skillet or wok over high heat. Add the onion and ginger and stirfry for 1 minute. Add the garlic and cook until fragrant, 30 seconds more. Add the broccoli
and stir-fry until crisp-tender, 1-1/2 minutes. Add the carrot, bell pepper and edamame and
cook for an additional 1-1/2 minutes. Add the sauce mixture and scallions and heat through,
about 30 seconds. Immediately add the spaghetti and cashews, toss to combine with the
vegetables and serve immediately. Recipe Notes: Feel free to mix and match the fresh
vegetables in this dish to taste. Some other possibilities include green beans, asparagus,
cauliflower and cabbage.
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Page 23
Roasted Red Peppers Stuffed with Greens & Rice
eatingwell.com
Serves 6
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Filling
8 ounces greens such as collards, kale, spinach or chard
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice, (see Tip)
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided (see Tip)
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems,
leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with
oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking
dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover
and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely
chop.
Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper;
cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30
seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2
tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling
among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts. Add 2
tablespoons water to the baking dish. Cover the peppers with foil and bake until heated
through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired,
in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and
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Page 24
most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook,
stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan
and bake at 400°F for about 5 minutes.)
Black Bean and Pepper Salad with Cilantro and Lime
kalynskitchen.blogspot.com
1 can black beans, rinsed well and drained
1 red pepper, chopped
1 yellow pepper, chopped
(could use any combination of colors for the
pepper, or use 2 red peppers)
1/2 red onion, chopped
1 bunch cilantro, chopped
Dressing:
2 T lime juice (fresh lime juice recommended)
2 T extra virgin olive oil
1/4 tsp. ground Chipotle pepper (I use Penzeys)
(you could use green Tabasco in place of the
Chipotle pepper)
1/2 tsp. mild chile powder (New Mexico chile
powder is best)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest of one lime (optional, but recommended)
Vege-sal or salt to taste
fresh ground pepper to taste
Put black beans in a colander placed in the sink and rinse with cold water until no more
foam appears. Let beans drain, preferably 30 minutes or so, until beans are no longer wet.
Mix dressing ingredients. Put beans and dressing into a plastic bowl with a snap-on lid, put lid
on, and turn bowl over a few times until the beans are well coated with the dressing. Let the
beans marinate in the dressing for an hour or so if you have time, or at least while you chop
the other ingredients.
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Page 25
Chop peppers and onion into pieces about 1/2 inch square. Wash cilantro and dry well (I
used a salad spinner) then chop coarsely. In large bowl, gently combine beans, peppers,
and onion. (If mixture seems dry you can add a tiny bit more olive oil and lime juice at this
point.) Season to taste with Vege-sal or salt and fresh ground pepper. Stir in cilantro and
serve.
Quinoa Stuffed Red Peppers
edenfoods.com
Serves 4
4 medium red bell peppers, sliced in half lengthwise and seeded
4 cups water, for blanching peppers
1 cup any Eden Organic Quinoa, washed & drained
1 1/4 cups water, for boiling quinoa
1 pinch Eden Sea Salt
1 Tablespoon Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup red onion, minced
1/2 cup organic golden seedless raisins
or coarsely chopped Turkish apricots
15 ounces Eden Organic Garbanzo Beans, drained
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
2 teaspoons Eden Shoyu Soy Sauce
2 Tablespoons fresh chives, finely chopped for garnish
Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil.
Simmer on low for 20 minutes. Remove and place in a mixing bowl.
Bring 4 cups water to a boil. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and
set aside.
Preheat the oven to 350°.
Heat oil in a skillet. Sauté the garlic and onions for 1 minute. Add the raisins, beans,
cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix
thoroughly.
Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 10 to 15
minutes or until peppers are tender. Remove and garnish with chives
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Page 26
Grilled Pepper Salad
eatingwell.com
Toss grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette
for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an
easy appetizer.
4 bell peppers, halved, seeded and stemmed
1/4 cup(s) halved and pitted oil-cured black olives
1/4 cup(s) rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) balsamic vinegar
1/8 teaspoon(s) salt
Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes
per side. When cool enough to handle, chop the peppers into cubes and toss with olives,
sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Easy Roasted Red Pepper Hummus
allrecipes.com
Makes 2 cups
This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room
temperature before serving. Tahini is a paste made from sesame seeds and can be found
in many grocery stores
Ingredients
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
I
In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice.
Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers
are finely chopped. Season with salt and pepper.
Transfer hummus to small bowl, cover and chill until you are ready to serve
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Greek Style Peppers Stuffed with Quinoa, Herbs and Feta
juliesrawambition.com
3 medium sized bell peppers
Preheat the oven to 375∘F.
Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a
pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put
them face down on a foil lined baking sheet and bake until soft but still retaining shape and
bright color, about 15 to 20 minutes.
For the quinoa stuffing you will need:
1 cup quinoa, prepared as per package instructions or raw preparation
1 small zucchini, cut into small quartered chunks
4 oz. cubed goat’s milk feta
1/4 cup cured black olives, pitted and chopped
1/2 cup fresh chopped parsley
1/4 cup fresh chopped oregano
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 tbs extra virgin olive oil
1/8 tsp cayenne pepper
juice of 1 lemon + 1 tsp lemon zest
sea salt and fresh black pepper
To garnish & serve:
extra virgin olive oil
parsley sprigs
pinch sweet ground paprika
Assembly:
Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n
pepper. Gently toss until all seasonings and herbs are evenly combined.
Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil
and a sprinkling of paprika.
Garnish with parsley sprig and serve.
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Page 28
Roasted Red Peppers
chefmom.sheknows.com
Ingredients
Whole red peppers, washed
Directions
Either place a pepper on the tines of a roasting fork and
hold the pepper a couple inches over the flame of a gas range. Turn the pepper as the skin
blisters and chars, OR Place the pepper in a roasting pan in a preheated 450 oven, turning
every 15 minutes until the pepper is completely charred. While the pepper is still hot, place
in a mixing bowl and cover with plastic wrap. When the pepper is cool, peel off the
charred skin and discard. Cut the top off the pepper and gently remove the seeds.
Spicy Stir-Fried Tofu With Kale and Red Pepper
nytimes.com
Martha Rose Shulman
Serves 4
1 bunch kale (about 10 ounces), stemmed and washed
1 14-ounce package firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1/4 cup chicken or vegetable stock
1 teaspoon cornstarch
1/4 teaspoon salt (more to taste)
1/4 to 1/2 teaspoon ground pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 serrano pepper, seeded and minced
1 red bell pepper, cut in 2-inch julienne
2 teaspoons dark sesame oil
Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1
minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely
and place in a bowl near your wok.
Cut the tofu into dominos and place them on paper towels. Place another paper towel on
top and prepare the remaining ingredients.
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Page 29
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and
cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the
ingredients within arm’s length of your wok.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water
evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil
by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2
minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than
10 seconds. Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and
sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another
30 seconds to a minute.
Remove from the heat and serve with grains or noodles.
Roasted Pepper Antipasta
101healthyeasyrecipes.com Serves
3 red (bell) peppers
2 yellow or orange (bell) peppers
2 green (bell) peppers
50g / 2oz sun-dried tomatoes in oil, drained
1 garlic clove
30ml / 2 tbsp balsamic vinegar
75ml / 5 tbsp olive oil
few drops of chili sauce
4 canned artichoke hearts, drained and sliced
salt and freshly ground black pepper
snipped basil leaves, to garnish
Preheat the oven to 200C/400F. Lightly oil a foil-lined baking sheet and place the whole
peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish
towel and leave to cool for 5 minutes.
Slice the sun-dried tomatoes into thin strips. Peel the garlic clove, then thinly slice. Set the
prepared tomatoes and garlic aside while you make the dressing.
In a small bowl, beat together the vinegar, oil and chili sauce, then season with a little salt
and ground black pepper.
Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the
dressing and scatter with the snipped basil.
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Page 30
Rigatoni With Grilled Peppers and Onions
realsimple.com
Ingredients
12 ounces (4 to 5 cups) rigatoni
2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil
kosher salt and pepper
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced
Directions
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water;
drain the pasta and return it to the pot.
Meanwhile, heat grill or grill pan to medium-high. In a large bowl, toss the onions, bell
peppers, oil, and ½ teaspoon each salt and pepper. Grill the vegetables, turning
occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size
pieces.
Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to
the pasta and toss to combine. Top with the basil and the remaining ¼ cup Parmesan
before serving.
Tomato and Roasted Red Pepper Salad
marthastewart.com
Serves 4
Ingredients
3 ounces crusty bread, torn into bite-size pieces (2 cups)
2 teaspoons plus 3 teaspoons extra-virgin olive oil (for
toasting of bread)
Coarse salt and ground pepper
2 teaspoons sherry vinegar
1 garlic clove, minced
2 tablespoons coarsely chopped natural almonds
2 medium tomatoes, cored and cut into 1/2-inch wedges
2 roasted red bell peppers, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley leaves
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Page 31
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil
and season with salt and pepper. Spread bread in a single layer and bake until golden
brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar,
garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes,
roasted peppers, parsley, and toasted bread. Toss to combine.
Grilled Pepper Salad
eatingwell.com
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and
balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with
this salad for an easy summer appetizer.
Ingredients
4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup(s) halved and pitted oil-cured black olives
1/4 cup(s) rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) balsamic vinegar
1/8 teaspoon(s) salt
Grill peppers on medium-high, turning once, until soft and
charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers
into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Spicy Red Pepper Risotto
about.com
1 onion, diced
3 green onions (scallions), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice or short grain brown rice
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
2 1/2 cups vegetable broth
2/3 cup white wine
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Page 32
salt and pepper, to taste
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5
minutes. Add rice and cook for one more minute.
Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time. Stir, and
wait until most of the liquid has been absorbed before adding more. Continue adding
vegetable broth, and then the white wine 1/2 cup at a time. Season with salt and pepper.
Sprinkle with Parmesan cheese or a vegan cheese if desired
Roasted Pepper, Feta, and Basil Bruschetta
marthastewart.com
Instead of using bread, try serving this light dish on a bed of
greens, tossed with pasta, or stirred into couscous.
Ingredients
2 tablespoon(s) olive oil, plus more for grill
4 bell peppers, halved lengthwise, ribs and seeds removed
4 slice(s) whole-wheat country bread, cut thick
1 tablespoon(s) white balsamic vinegar
2 ounce(s) (1/2 cup) crumbled feta cheese
1/4 cup(s) fresh basil, torn into pieces
Coarse salt and ground pepper
Heat grill to high; lightly oil grates. Place peppers on grill skin side down; cover. Cook, moving
peppers on grill as they char (keep skin side down), until skin is charred all over and peppers
are crisp-tender, about 15 minutes.
Immediately transfer peppers to a medium bowl and cover bowl with a towel or a plate; let
stand 5 minutes.
Meanwhile, use 1 tablespoon of oil (divide evenly) to brush one side of each slice of bread.
Place oil side down on grill and cook until toasted, about 1 minute.
Remove peppers from bowl and, using a paring knife, scrape off charred skin. Cut
lengthwise into 1/2 inch strips.
In a medium bowl toss pepper strips with remaining tablespoon oil, vinegar, feta, and basil;
season with salt and pepper. Spoon mixture evenly onto the grilled side of each slice of
bread
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Page 33
Sesame Carrot Slaw
petitchef.com
Serves 4
Ingredients
1 bunch of rainbow (or regular) carrots, cut into long
julienned slices
juice from 1 lime
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon toasted sesame seeds
handful of chopped cilantro
Directions
Place the carrots in a medium bowl. In another smaller bowl, whisk together the lime juice,
sesame oil, soy sauce and honey. Drizzle over the carrots and toss well (I used my hands).
Sprinkle with the toasted sesame seeds and chopped cilantro. Serve immediately.
Roasted Rainbow Carrots
foodblogga.blogspot.com
Makes 4 servings
Carrots
1 lb. carrots, peeled or unpeeled (any color/variety available to
you)
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh chives
A generous sprinkling of salt and pepper
Glaze
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and chives for garnish
Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin
on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with
olive oil. Add chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min.,
turning once. The skins should slightly brown and blister.
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Page 34
Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until
well combined. Season with salt and pepper as needed. Drizzle glaze over the cooked
carrots, and garnish with a sprinkling of chopped fresh thyme and chives.
Rainbow Carrot Salad
heatherchristo.com
5 medium rainbow carrots
1 garlic clove, minced
2 tsp mustard seeds
½ a lemons juice
2 Tbs olive oil
½ tsp sugar or equivalent
For the carrot salad:
Using a sharp peeler, peel the outer skin from the carrots. Using the peeler, shave the carrots
into ribbons. Place in a bowl and set aside.
In a small bowl, add the garlic. Add the mustard seed and the olive oil. Add the lemon
juice and the sugar. Whisk to combine. Season with salt.
Braised Rainbow Carrots
bluejeangourmet.com
1-2 bunch rainbow carrots, scrubbed but not
peeled, ends cut
½ of a yellow onion, thinly sliced
4-5 springs fresh thyme
1-2 cloves garlic, thinly sliced
white wine
red wine vinegar
olive oil
salt & pepper
Heat the olive oil in a wide skillet over medium-low heat. Add the onions and garlic,
sautéing over low heat until translucent. Toss in the carrots and push them around the pan
to absorb some of the onion-garlic-olive-oil-y goodness.
After a minute or two, add a generous glug of white wine, enough to form a thin layer at the
bottom of the skillet. Lay the thyme inside the skillet as well and cover with a lid, turning up
the heat a bit so that the wine will just simmer.
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Page 35
Cook until the carrots have reached your desired state of tenderness, anywhere from 12-20
minutes, depending on the size of your carrots. Finish with a splash of red wine vinegar and
salt and pepper to taste. Serve hot or warm.
Roasted Carrots With Dill and Ginger
thesweetbeet.com
10 medium carrots
3 tbsp yogurt
1 1/2 tbsp olive oil
1 lg clove garlic
1 tbsp ginger
1 tbsp fresh dill
salt and pepper
Set the oven to 375. Cut the carrots in quarters, length-wise, place in a roasting pan, coat
with a little olive oil and salt and roast until tender which could take an hour depending on
their size. (You could also grill them, in which case, I would cut them smaller so they’ll cook
quickly.)
Dice the garlic and ginger quite small (you could grate them if you wish). Chop the dill. Mix
all the ingredients with the yogurt. Use the back of a fork or large spoon to crush the dill and
ginger bits against the side of the bowl to release the flavors. Serve carrots topped with
yogurt sauce.
Roasted Rainbow Carrots with Miso
Butter
tastewiththeeyes.com
1bunch Organic Rainbow Carrots
1-2 T Toasted Sesame Oil
Splash of Tamari
Miso Butter with Ginger and Garlic
Sesame Seed Garnish
Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet
pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a
separate pan to keep the color from bleeding onto the other carrots).
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Miso butter
1 stick softened butter (I used Challenge Butter)
2 – 3 T. white miso (depending on saltiness)
1 1/2 t. garlic minced
1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. You can make the miso butter
ahead of time and keep it on hand. It is great on vegetables, fish or noodles,
Roasted Rainbow Carrot Salad
+acozykitchen.com
Serves 8
15 carrots (peeled, trimmed and thinly sliced)
1 avocado, cubed
2 ounces goat cheese, crumbled
Dressing
1 shallot, minced
2 tangelo oranges
1 meyer lemon
1/3 cup extra virgin olive oil
1/2 teaspoon ground cumin
Salt
Ground pepper
Preheat oven to 375F.
Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven
for 15 minutes. Remove carrots and let cool on baking sheets. You'll find them slightly
rubbery. This is good. You don't want a carrot chip salad, ya know?
Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice
from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil.
Add cumin and add salt and pepper to taste.
To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the
dressing over top and gently toss. Add more and more dressing until it's to the point of your
liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the
rainbow.
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Thai Crunchy Carrot Salad
thesaladbowls.com
If you're not a fan of all that citrus zing then do change them and swap them for something
else like a splash of red wine vinegar for example.
4 to 6 Carrots
A Small Handful of Coriander
For the Dressing
1 Lime
1 Lemon
1 Inch Piece of Ginger
2tbsp Olive Oil
Salt
Black Pepper
You need to first prepare the salad. This is easy, simply grate all your carrots into a bowl. Then
finely slice up a little coriander and sprinkle over the top and put this in the fridge.
Now for the dressing, in a jam jar, add the juice of the lime, lemon and the olive oil. Then
grate in your ginger. Season with a little salt and pepper and give it a quick stir. Then screw
the lid on and give it a shake. Shake. Shake. Shake.
The ingredients of the dressing should now all be well combined. Stick your finger in, give it a
taste, if it’s good pour it all over the carrots and give it a toss. If it needs adjusting then…
Adjust it until it’s perfect. Once it’s perfect, pour it over and serve
Roasted Carrots with Honey Mustard
Glaze
parentables.howstuffworks.com
1 pound carrots, halved or quartered lengthwise
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon grainy mustard
sea salt
Preheat oven to 400F. Lay the carrots on a baking sheet and drizzle with olive oil. Roast for
25-30 minutes (baby carrots should only take 20 minutes).
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In a small bowl, whisk together the mustard and the honey. Warm mixture briefly before
drizzling over carrots. Season the carrots with salt. Drizzle on the honey mustard glaze.
Pomegranate-Balsamic-Glazed Carrots
finecooking.com
1/4 cup pure pomegranate juice
1 Tbs. balsamic vinegar
2 tsp. honey
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 lb. carrots, trimmed, peeled, and cut into sticks about
2 inches long and 3/8 inch wide
Kosher salt
1/3 cup lower-salt chicken broth
1/8 tsp. cayenne
2 Tbs. lightly packed thinly sliced fresh mint
Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the
butter into 4 pieces and refrigerate.
In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat.
When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook
without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes.
Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown.
Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit
browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the
heat to medium if the bottom of the pan begins to brown too much.
Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the
broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add
the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until
the mixture reduces and becomes slightly glazy, about 1 minute.
Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula
until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about
two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the
remaining mint.
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Page 39
Rainbow Carrot Salad with Mint
thebountyhunter.ca
Serves: 4-6
6 medium carrots or 12 smaller ones
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup toasted sunflower seeds
2 tbsp apple cider vinegar
1 tbsp dark maple syrup
2 tbsp olive oil
1 tbsp water
Salt and pepper to taste
Scrub the carrots. Grate the carrots on a box grater and place in a large bowl. Rip in the
mint and parsley.
Whisk together the apple cider vinegar, maple syrup and water. Drizzle in the olive oil until
well combined. If the dressing is a bit thick, add the tbsp of water to thin it out.
Toss carrot mixture with enough dressing to lightly coat the veggies. You want the carrots to
be lightly coated not soggy. Sprinkle with the sunflower seeds. I added a few raisins to mine
if you are so inclined.
Roasted Carrots with Garlic
wholeliving.com
Serves 4
Instructions
1 pound medium carrots, peeled and halved lengthwise
6 small garlic cloves, skin on
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges
Directions
Heat oven to 425 degrees.
Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oil and season with salt
and pepper. Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes.
Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.
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Grilled Eggplant Rolls Stuffed with Spinach and Feta Cheese
greekfood.about.com
Delicious grilled eggplant slices rolled and stuffed with a savory spinach and Feta cheese
filling and baked in a flavorful tomato sauce. This can be a great vegetarian entrée or a
tasty side dish to your favorite summer meal. If you are pressed for time, you can save
yourself a step by using your favorite brand of jarred pasta sauce (horrors!) instead of making
your own sauce.
Ingredients
4 lbs. eggplant, thinly sliced lengthwise (unpeeled)
Olive oil for brushing
For the sauce
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tsp. dried oregano
1 15 oz. can tomato puree
1 tsp. sugar
1/2 cup water
salt and freshly ground black pepper to taste
For the filling
3 tbsp. olive oil
1 small onion, diced
1/2 cup chopped parsley
Salt and pepper to taste
1 lb. chopped fresh spinach (if frozen – thaw and drain well)
2 red peppers, roasted, seeded, and diced (optional)
2 cups soft Myzithra cheese (substitute Ricotta)
2 tbsp. grated Kefalotyri (substitute grated Parmesan)
4 oz. Feta cheese, crumbled
1 large egg, lightly beaten
Generously salt the eggplant slices and place them in a colander for half an hour to sweat.
The salt will draw out the water and will temper the bitterness of the eggplant. Prepare the
sauce: Heat the olive oil in a saucepan over medium high heat. Saute the onions until
translucent, about 5 minutes. Add the garlic and saute until fragrant, about one minute. Add
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Page 41
the parsley, oregano, tomato puree, sugar, and water and simmer covered for about 20
minutes.
Prepare the filling: In a medium skillet, heat the olive oil over medium high heat. Saute the
onion until translucent, about 5 minutes. Add the parsley and spinach and saute for
approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
In a medium sized mixing bowl, combine Feta, Myzithra, (Ricotta) grated Kefalotyri
(Parmesan), diced red pepper (if using) and the lightly beaten egg. Depending upon how
salty your Feta is, you may want to season with more salt and pepper. Fold in the cooled
spinach and mix well. Chill the filling in the refrigerator until ready to assemble the dish.
Grill the Eggplant: Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil
and grill over medium high heat turning once. I cooked each side about 5 minutes on our
grill.
Assemble the dish: Preheat the oven to 350 degrees. Lightly grease a 9 X 12 roasting pan or
baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant.
Roll the stuffing in the eggplant slice and place in the baking dish with the seam on the
bottom.
Spoon a generous amount of tomato sauce on each roll and bake in a preheated oven at
350 degrees for about 45 minutes or until the ingredients are heated through. I sprinkled
some additional Feta cheese on top before baking.
Grilled Eggplant with Warm Greek-Style Quinoa Salad
theungourmet.com
Serves 4
4 1 inch slices of eggplant
1/2 cup quinoa
1 cup water
1 tbsp olive oil
juice from 1 lemon
1 tbsp chopped fresh oregano
1 clove minced garlic
1/2 cup kalamata olives
1/2 cup chopped tomato
1/2 sweet onion, sliced
3 oz crumbled feta
salt and pepper
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Page 42
Directions
Rinse the quinoa. Place water and quinoa in a medium saucepan. Cook for 15 minutes until
almost translucent. Allow to cool slightly. In a small bowl, combine the oil, lemon juice,
oregano and garlic. In a medium bowl toss the quinoa and dressing with the remaining
ingredients.
Grill the eggplant about 4-5 minutes turning once. Grill the onion slices until nicely browned
but still firm and add to the salad.
Serve warm salad over grilled eggplant.
Eggplant Meatballs
thedailygreen.com
I drizzle these meatballs with a little basil-oil slurry and serve with a side salad of tomatoes
and onions. You can shape them into burgers and serve with potatoes or use leftover
meatballs in lasagna or as a taco filling. To give these a Middle Eastern flavor, replace the
basil with a generous handful of chopped mint and serve with garlicky Tzatziki.
2 to 3 tablespoons extra virgin olive oil, or more if needed
1 medium onion, diced
1 medium eggplant, unpeeled, cut into 1⁄4 - to 1⁄2 -inch dice
1 1⁄2 cups walnuts, toasted and coarsely chopped (optional)
Fine sea salt and freshly ground black pepper, to taste
2 cups dried bread crumbs
2 large organic eggs, beaten; or 1⁄2 cup firm tofu, processed until
smooth
1⁄2 cup dairy or vegan Parmesan, grated
1⁄2 cup grated Pecorino, or vegan cheese
3 garlic cloves, crushed
Zest of 1 lemon
1⁄4 cup chopped fresh parsley or 1 tablespoon dried
1 tablespoon dried oregano
1⁄2 cup coarsely chopped basil
vegetable oil spray
Preheat the oven to 375 degrees F. Lightly oil a baking sheet.
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Page 43
Heat a large skillet and sprinkle in 2 tablespoons olive oil. When the skillet is hot, add the
onion and sauté on medium-low until translucent, about 5 minutes. Add the eggplant and a
sprinkle of salt and sauté until the vegetables are soft and fragrant, 8 to 10 minutes. If the
eggplant dries out too quickly and begins to stick, add a bit more olive oil. Transfer to a large
mixing bowl.
Add the walnuts, if using, to the eggplant and mix thoroughly. Transfer a generous cup of the
eggplant mixture to the food processor. Process until pureed and return to the bowl. Add the
bread crumbs, eggs, Parmesan, Pecorino, garlic, zest, parsley, oregano, basil, 1 teaspoon
salt, and black pepper and mix well. If the mixture seems too dry, add the remaining
tablespoon or more olive oil. Rub a little olive oil on your palms and shape the meatballs with
your hands, using 2 heaping tablespoons of the mixture at a time. Each meatball should be
about the size of a golf ball.
Place the eggplant balls on the prepared baking sheet and spray with vegetable oil spray.
Bake 25 to 30 minutes, until a deep golden brown with a nice crust. Don’t let them overbake
or they will get too dry. Remove the pan from the oven, cover with foil to slightly steam the
balls, and allow them to rest for a few minutes.
Hoisin Eggplant Balls
recipesforsustenance.wordpress.com
1 large eggplant
3 cloves garlic, halved lengthwise
1/2 cup ground peanuts
1/4 cup tahini
2 T. fresh parsley, minced
salt and pepper
3/4 cup dry bread crumbs (or more as needed)
3 T. hoisin sauce
Preheat oven to 400 degrees. Cut 6 slits into the eggplant and place a piece of garlic in
each slit. Place eggplant on lightly oiled baking sheet and bake until soft, about 45 minutes.
Reduce oven temperature to 375 degrees if you plan on baking the eggplant balls.
Halve the cooked eggplant and scrape out the pulp. Squeeze the pulp between the palms
of your hands to remove excess liquid. Place pulp in a bowl. Add the ground peanuts,
tahini, parsley, salt, and pepper. Blend well. Add just enough bread crumbs to hold mixture
together when shaped into balls. Roll the mixture into 1 – 1 1/2 inch balls and coat with
bread crumbs.
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Page 44
Bake eggplant balls on lightly oiled baking sheet until browned and firm, about 20 minutes.
OR Fry eggplant balls in batches in 1/4 inch hot oil over medium-high until browned on all
sides, about 2 – 4 minutes. Drain on paper towels.
Place eggplant balls in a bowl with hoisin sauce and stir gently to coat. Skewer with
toothpicks and serve at once.
Baked Eggplant & Tomato Recipe
urbangranolagirls.com
1 large eggplant (or 2 medium eggplants)
2-3 medium organic roma tomatoes
A bunch of fresh basil
salt & pepper (for seasoning)
Olive Oil (to brush on eggplant)
Fresh Part-skim mozzarella
Optional: Marinara sauce *No Sugar Added* (brand of
your choice)
Preheat the oven to 375 degrees
Wash your eggplant and then cut into 1/4 inch circular slices. Pour olive oil into a small bowl
and use a brush to lightly coat each side of your eggplant. Season both sides with salt and
pepper.
Put seasoned eggplant pieces on a foil-lined cookie sheet (spray with non-stick to be safe).
Cook eggplant for 15 minutes. Pull out of oven and turn eggplant over – cook for 10 minutes
on opposite side
Then, (keeping the eggplants on the same side) pull the cookie sheet out of the oven – and
top each piece with a slice of fresh tomato, fresh part-skim mozzerella, and a fresh basil leaf.
Once garnished, place back into oven for 5-10 minutes (or until the eggplants are fully
cooked and cheese melted.
Remove from oven and put pieces on a serving plate. *If you are using marinara sauce now
is the time to put warmed marinara on top.*
Eat – Enjoy!
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Page 45
Eggplant Mexicano
rd.com
Serves 6
Salsa gives fun flavor to eggplant slices in this speedy dish.
Ingredients
4-6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 medium eggplant, peeled and cut into 1/2-inch
slices
2/3 cup salsa, warmed
1/2 cup shredded Monterey Jack cheese
In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant.
Grill, uncovered, over medium heat for 4 minutes on each side or until tender. To serve,
spoon a small amount of salsa into the center of each; sprinkle with cheese.
Lebanese Baba Ghanoush
aubergines.org
Serves 4-6 as an appetizer.
1 large eggplant, unpeeled, about 1 pound
1 large clove garlic, peeled and crushed
2 tablespoons tahini (sesame paste)
juice of 1/2 lemon or to taste
salt to taste
Garnishes
3 tablespoons olive oil
pita bread cut into wedges
chopped parsley
Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on
all sides about 4 to 5 inches from the source of heat. Turn often until the eggplant is browned
nicely all over. Total time will be about 45 minutes. Remove the eggplant from the broiler
and allow to cool for a few minutes.
Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned
peel. In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with
a fork. Do not use a food processor or blender as you do not want too smooth a paste.
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Page 46
Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread
wedges into the Baba Ghanoush and go directly to heaven without passing go!
Eggplant Snack Sticks Recipe
tasteofhome.com
8 Servings
Ingredients
1 medium eggplant (1-1/4 pounds)
1/2 cup toasted wheat germ
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 cup egg substitute
1 cup meatless spaghetti sauce, warmed
Directions
Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in.
strips. In a shallow dish, combine the wheat germ, cheese, Italian seasoning and garlic salt.
Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single
layer on a baking sheet coated with cooking spray.
Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the
oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown.
Serve immediately with spaghetti sauce.
White Bean Dip with Roasted Eggplant and Garlic
wishfulchef.com
1 can cannellini beans, rinsed and drained
1 large eggplant, cut into 2-inch chunks
1/3 cup olive oil, and a little extra for eggplant &
garlic
5-6 cloves of garlic
1/4 cup fresh parsley
1/4 cup plain yogurt
a pinch of ground cumin
3-4 tablespoons lemon juice
salt and pepper, to taste
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Preheat oven to 400° F.
Place eggplant on a baking sheet, then drizzle with olive oil and season with salt and
pepper. Place garlic wrapped in foil in a separate container. Roast both for about 25-30
minutes until golden brown. Set eggplant and garlic aside and allow to cool.
In a food processor or blender, combine the cannellini beans, eggplant, garlic, parsley,
yogurt, cumin, and lemon juice. Start to puree the ingredients and as the machine runs, add
olive oil until mixture is smooth and creamy. Season with salt and pepper to taste. Serve with
chips and vegetable slices.
Healthy Eggplant Parmesan Recipe
rhodeygirltests.com
Serves 4-6
Get the taste of eggplant parmesan without the tight pants. With this healthy eggplant
parmesan, your taste buds and your waist will be happy!
Ingredients:
2 large eggplant, peeled and sliced thin
up to 1/2 cup light olive oil
1 large can crushed tomatoes
2 tbs freshly grated parmigiano reggiano
3/4- 1 cup shredded mozzarella
kosher salt to taste
Directions:
Lightly salt the eggplant and layer it between paper towels. Lay something heavy over the
eggplant. After it has been resting for about 20 minutes heat up a grill pan or your grill. When
the pan is hot brush each piece of eggplant with the oil and place on the grill. Flip after 4
minutes and remove when grilled well. Repeat until all of the eggplant has been grilled.
Preheat the oven to 400 degrees.
Spoon some of the crushed tomatoes in a 9 x 13 inch casserole dish. Add a layer of
eggplant, a layer of fresh mozzarella, and a bit of freshly grated parmigiano reggiano.
Repeat until all of the eggplant has been used. Add some extra parmigiano reggiano to the
top layer and bake for 20 minutes or until the cheese is melted and bubbly. Enjoy alone or
over pasta with sauce.
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Page 48
Mediterranean Eggplant and Quinoa Salad
eating-for-england.com
Ingredients
1 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped green onion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups quinoa (8 oz)
1 (14-oz) can vegetable broth/stock (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata olives, pitted and halved
1/2 cup thinly sliced red onion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Directions
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon
pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast
vegetables in oven, stirring occasionally and switching position of pans halfway through
baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine
vegetables into 1 pan and cool. Put other pan aside for cooling quinoa.
Cook quinoa: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat
until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until
fragrant, about 1 minute. Add quinoa and cook, stirring until well coated with oil, 2 minutes
more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all
of liquid is absorbed and quinoa is tender, 30 to 40 minutes.
Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking
pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
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For the dressing: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt,
1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl.
Combine salad: Add quinoa , roasted vegetables, and remaining ingredients to bowl with
dressing and toss until combined well.
Spicy Grilled Eggplant with Red Pepper and Parsley
kalynskitchen.com
Makes 2 servings,
1 medium globe eggplant
1-2 tsp. salt, to remove water from eggplant
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you
don't have both.)
Spicy Sauce
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)
Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4
inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the
diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt.
Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes
more. (If you're using Asian eggplant, they don't need to be salted.)
While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree,
Aleppo Pepper, and Spike.
Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there
for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece
between two papers towels and press with your hand to squeeze out water. Wipe eggplant
dry and brush both sides with olive oil.
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Page 50
Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each
side if you want to get nice grill marks. Watch them carefully because they go from nicely
browned to overly dark quite quickly.
When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy
sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can
absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.
To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm
or at room temperature.
Noodles with Spicy, Sweet and Sour Eggplant Sauce
mygourmetconnection.com
Serves 4
This meatless, Asian-inspired noodle dish is quick to prepare, economical and delicious. The
small pieces of eggplant break down a bit during cooking, creating a sauce with a
consistency that coats the pasta nicely.
Ingredients
10 ounces whole grain thin spaghetti
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
1 large red, yellow or orange bell pepper,
cut into 1/2-inch pieces
3 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
1 medium eggplant (about 1-1/2 lbs), cut
into 1/2-inch cubes
Kosher salt and freshly ground black pepper
5 or 6 scallions, sliced (about 1/2 cup)
2 tablespoons fresh cilantro, chopped
1 tablespoon toasted sesame seeds
For the sauce
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1-1/2 tablespoons honey
1/2 teaspoon hot sauce, or more to taste (we used sriracha - see recipe notes)
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Page 51
Preparation
Place a large pot of salted water on to a boil for the spaghetti.
Heat 1 tablespoon of the vegetable oil over high heat in a large skillet or wok. Add the bell
pepper, garlic and ginger and stir fry until the pepper is soft and the garlic fragrant, about 11/2 minutes. Add the eggplant, season with salt and pepper and continue to stir fry until the
eggplant is soft and golden brown, about 3 to 4 minutes more.
While the vegetables cook, combine the sauce ingredients in a 1 cup measure. Cook the
pasta according to the package directions, drain and toss with the sesame oil.
Add the sauce mixture to the eggplant along with the scallions. Mix well, add the cilantro,
then combine with the pasta. Add the sesame seeds, toss and serve
Vegan Eggplant Rollatini stuffed with Couscous and Pine nuts Recipe
veggiebelly.com Serves about 2
2 medium eggplants
salt and pepper
1/2 cup couscous, uncooked
4 tablespoons toasted pine nuts
2 tablespoons chopped basil or parsley
1 1/2 cups marinara sauce, use more if you like it saucy
2 tablespoons margarine or olive oil + more to cook eggplants
Pre heat oven to 375f. Cut eggplant lengthwise into 1/4th
inch thick strips. Sprinkle salt and pepper. Pan fry the strips on
a little olive oil till both sides are golden.
Cook the couscous according to package instructions. Mix in
the toasted pine nuts to the couscous.
Place a spoon of the the couscous on one end of an eggplant piece, and roll it.. Repeat
with all eggplant strips.
Place the stuffed and rolled eggplants onto a baking dish that has been rubbed with a little
margarine. Add any left over couscous to the baking dish. Sprinkle basil or parsley on top.
Then pour marinara sauce over. Non vegans can add 3/4 cups of shredded mozzarella.
Bake till the sauce is bubbly, about 15 minutes.
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Baked Vegan Eggplant Burgers
thetolerantvegan.com
Makes 4 big burgers
Burger ingredients
2 teaspoons olive oil, plus more to brush on eggplant before roasting
1 red onion, diced
1 14 ounce can cannellini beans
1/4 cup diced green bell pepper
1/2 an eggplant (should equal about 1 cup)
1/4 cup chopped fresh parsley
1 tablespoon pine nuts
1 clove of garlic, crushed
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup classic hummus (or your favorite flavor
hummus)
1 cup panko breadcrumbs
tomato, sliced for topping (optional)
lettuce, for topping (optional)
I recommend either tahini sauce or hummus as the topping for this burger. I ate both versions
and they were equally awesome. Here is the recipe for the tahini sauce in case you decide
to go that route. It’s the same sauce I used on the Baked Broccoli Burger.
Tahini Sauce ingredients
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt
To make the burgers, preheat your oven to 450 degrees Fahrenheit.
Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil. Bake for
10 minutes on one side, then flip the slices and bake for another 5 minutes.
While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a
skillet and cook over medium heat, stirring often, until the onion softens.
Once the eggplant is done and you remove it from the oven, turn the oven down to 400
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degrees Fahrenheit.
Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin
into a large bowl. Add the hummus and stir.
Place the mixture into a food processor and blend everything together. It should only take
about 15 seconds.
Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four
large patties.
Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking
spray. Place the patties on the foil and bake for 45 minutes, turning them over halfway
through.
While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a
food processor and blending until fully combined.
Remove the burgers from the oven and eat!
Grilled Eggplant Parm Sandwiches
fullmeasureofhappiness,com
1 eggplant (makes 6-8 sandwiches)
2-3 T tomato sauce per sandwich
1-2 slices of mozzarella cheese per sandwich
whole-wheat buns
Directions
Peel the eggplant, and slice it thickly (think a little over a half an inch thick). Season with salt
and pepper.
With the grill on medium-high heat, grill the eggplant for a few minutes until softened, with
beautiful grill lines. Flip over, top with the mozzarella, and move to a cooler side of the grill
with the lid shut to finish cooking and melt the cheese. The eggplant probably took about
10-15 minutes to cook completely.
Plop the eggplant on a bun, add a healthy spoonful of sauce (and some tomato slices, if
you like) and enjoy!
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Eggplant Burgers
I served these with a mixture of sweet potato and regular fries, baked in the oven at 350 for
about 20 minutes until crispy
leslieama.typepad.com
Makes about 5 burgers
1 eggplant, diced into 1 inch cubes
5 cloves of garlic, chopped (less if you don't like garlic)
1 large or 2 medium tomatoes, de-seeded and diced
about 5 fresh basil leaves, chopped
a small handful of fresh parsley, chopped
a small handful of shredded parmesan cheese
2 Tbsp. flour (whole wheat if you've got it)
1/4-1/2 cup bread crumbs
In a medium frying pan on medium low heat, drizzle a couple tablespoons of olive oil over
the cubed eggplant and sprinkle with some salt. Toss to coat. Cook for about 15 minutes,
stirring often. Cook until you can smash the eggplant easily with the back of a fork. Mash
and add garlic. Cook for an additional minute and remove from heat. Let cool.
In a large bowl, pour in the mostly cooled eggplant and all the other ingredients. Start with
the 1/4 cup bread crumbs and add more as you need it. The burger should be moist, but
not too sticky.
To form the patties, my favorite way is to use plastic wrap and a small tupperware. Find a
tupperware that's bottom is about the right round size for the burger. Lay a sheet of plastic
wrap over it letting the edges hang out the sides. Place some burger in the tupperware and
press into shape with a rubber scrapper. Using the plastic hanging over the edges as
handles, lift the burger out of the mold and wrap with the rest of the plastic wrap.
Place in the freezer and continue with the rest of the burgers.
Let the burgers rest in the freezer for about 30 minutes to a week. (this is a fabulous make
ahead meal)
To cook, place a little olive oil in a frying pan and place unwrapped burger on top. Cook for
5-7 minutes on each side. Try not to flip too many times. These burgers are on the fragile
side. Serve with some caramelized onions or fresh tomato or a pesto aioli.
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Mediterranean Eggplant and Barley Salad
smittenkitchen.com
Makes 4 main course or 8 side dish servings
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/8 - /4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable
or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat
oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon
pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast
vegetables in oven, stirring occasionally and switching position of pans halfway through
baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine
vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat
until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until
fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes
more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all
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of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand,
covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool,
uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining
1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley,
roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined
well. Serve with cheese slices.
Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room
temperature before serving.
Eggplant-Tomato Tartare
noteatingoutinny.com
4-6 appetizer-sized servings)
Ingredients
1 medium eggplant (any variety), chopped to about 1/2inch squares
1 large tomato or several cherry or grape tomatoes,
chopped to 1/2-inch pieces
about 1/2 bunch flat-leafed parsley, chopped
about 4 tablespoons extra-virgin olive oil
salt and pepper
Directions
Preheat oven to 375 degrees.
Spread eggplant pieces in a wide, heavy-bottomed pan that’s just big enough to give all
the pieces some contact with the surface (you may need to work in batches). Coat
eggplant with olive oil and place over a medium-high flame. Don’t stir for 1-2 minutes.
Season generously with salt and pepper. Gently turn pieces over and stir. Let sit another
minute. Gently toss again. Transfer pan to the oven and let cook for 4-6 minutes, or until there
is almost no white or opaque parts in the largest pieces. Let cool a couple minutes.
Gently toss with the tomatoes and parsley. Season with more salt and pepper if desired. To
serve, pack into ramekins and place an inverted plate on top.
Flip over, and remove ramekin.
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Grilled Italian Eggplant Slices
tasteofhome.com
Serves 5
1/4 cup shredded Parmesan cheese
3 tablespoons lemon juice
2 tablespoons minced fresh basil
5 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon minced fresh oregano
1 large eggplant, cut into 10 slices
10 slices tomato
1/2 cup shredded part-skim mozzarella cheese
In a small bowl, combine the first six ingredients.
Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture
onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes
longer or until cheese is melted.
Roasted Eggplant Pasta
closetcooking.com
4 servings
1 eggplant (cut into bite sized pieces)
1 handful salt
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (chopped)
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can diced tomatoes
1 green pepper (cut into bite sized pieces)
1 teaspoon oregano
1 teaspoon paprika
salt and pepper to taste
1/4 cup parsley (chopped)
1 pound pasta
1/4 cup feta (crumbled)
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Toss the eggplant in the salt and let sit in a colander for 20-30 minutes. Rinse the salt off the
eggplant and pat dry.
Toss the eggplant in the oil, salt and pepper to coat. Arrange the eggplant in a single layer
on a baking sheet. Bake in a preheated 400F oven until tender, about 20-30 minutes.
Heat the oil in a pan. Add the onions and saute until tender, about 5-7 minutes. Add the
garlic and red pepper flakes and saute until fragrant, about 1 minute. Add the eggplant,
tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil. Reduce
the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
Meanwhile start cooking the pasta as directed on the package, timed to finish when the
sauce will be done. Stir in the parsley and remove from heat.
Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
Eggplant Involtinii
ryesandshine.com
Serves: 2
1 eggplant, the center cut into four, long thin slices, the rest cubed
1 large tomato, seeded and diced
4 cloves garlic, minced
1 small onion, diced
1-2 tbsp bragg’s liquid aminos
1-2 tsp olive oil
2 tbsp sun-dried tomatoes
2 tbsp capers
2 tbsp kalamata olives, chopped
1 tbsp nutritional yeast
1/4 cup fresh parsley
1/4 cup fresh basil, plus more for garnish
1/2 can diced tomatoes
(optional) cheese to sprinkle on top; salt
and pepper to taste
Preheat the oven to 375 degrees. Toss the eggplant, tomato, onion and garlic in the bragg’s,
salt and pepper and one teaspoon of olive oil. Spread onto a baking dish and bake for 25
minutes. Let cool.
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Put the mixture from the baking pan into the food processor with the sun-dried tomatoes,
capers, olives, nutritional yeast, parsley and basil and pulse until combined but still chunky. At
this point, you can keep the mixture in the fridge until you’re ready to cook dinner.
Make sure the oven is still at 375 degrees. In a pan, saute the four strips of eggplant (I used
the second teaspoon of oil and some water to steam) until soft. Lay out on a paper towel to
cool.
Spoon the filling onto the eggplant, roll them into large rolls and stick a toothpick in them to
hold them together. Arrange in a lightly greased baking pan.
Cover with half a can of diced tomatoes and a sprinkle of nutritional yeast or cheese, if
you’d like. Bake for 10 minutes.
Serve warm with fresh basil on top.
Roasted Eggplant Tapenade and Pasta Sauce Recipe
glutenfreegoddess.com
1 medium or 2 smallish eggplants
Sea salt
1/2 red onion
5 cloves of garlic (what can I say?)
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar- or use lemon juice if you like
Dried or fresh Italian herbs- oregano, thyme,
marjoram, basil, parsley
To assemble:
1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving
Preheat the oven to 400ºF.
Peel the eggplants and cut them lengthwise into four pieces each. Lay them in a roasting
pan and sprinkle both sides of the eggplant with sea salt. Set them aside to let the salt do its
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thing (salting the eggplant draws out the moisture and bitterness; at least that's what they tell
me).
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes.
When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove
the excess moisture. Cut up the slices a bit. Add the onion pieces, garlic and tomatoes.
Drizzle it all with olive oil and balsamic vinegar. Stir with a wooden spoon to coat.
Face the tomatoes cut side up. Sprinkle the whole shebang with dried herbs. Roast in the
oven for an hour or more, as needed. The eggplant should be very tender. Remove the pan
from the oven and let it cool a bit.
Spoon the eggplant mixture into a food processor bowl; add the olives and agave nectar;
cover and pulse until the mixture is finely diced- or you can make it less chunky and puree it. I
like mine with some texture. Scoop it out into a bowl and add the capers and chopped
fresh parsley. Taste test for seasoning adjustments- more salt? Vinegar? Olive oil? Some
pepper? Cover and chill until serving.
I like this tapenade best at room temperature; so I took it out of the fridge about fifteen
minutes before serving.
Serve with chips.
Eggplant-Polenta Stacks
womansday.com
4 servings
Ingredients
1 Tbsp plus 2 tsp olive oil
1 small eggplant (8 oz), halved, sliced (3 cups)
3⁄4 cup chopped onion
2 small zucchini (8 oz), sliced (2 cups)
1⁄4 cup sliced sun-dried tomatoes
1⁄4 tsp each salt and pepper
1 tube ready- to-heat polenta, cut into 8 slices
1 large plum tomato, cut into 8 slices
1⁄2 cup shredded part-skim mozzarella
1 cup marinara sauce, warmed
Garnish: chopped fresh basil
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Recipe Preparation
Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook
over medium-high heat 4 minutes, stirring a few times until slightly softened. Add 1 tsp of the
remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7
minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.
Heat remaining 1 tsp oil in skillet. Add polenta; cook 2 minutes over medium-high heat until
bottoms are golden.
Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls
onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese. Place skillet over
low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve
with sauce.
Grilled Eggplant Caponata Salad
delish.com
Ingredients
2 small red onions, cut into 1/2-inch-thick slices
2 small (about 1 1/4 pounds each) eggplants, cut into 3/4-inch-thick slices
Nonstick cooking spray
4 medium celery stalks
1/2 teaspoon(s) salt
2 tablespoon(s) red wine vinegar
2 tablespoon(s) extra virgin olive oil
1 teaspoon(s) sugar
1/4 teaspoon(s) coarsely ground pepper
6 medium plum tomatoes, cut into 1/2-inch chunks
1 cup(s) kalamata, Gaeta, or green Sicilian olives, pitted and
chopped
1/4 cup(s) golden raisins
3 tablespoon(s) drained capers
1/2 cup(s) (loosely packed) fresh Italian parsley leaves
Directions
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Meanwhile, if you like, for easier handling, insert metal skewers through onion slices. Lightly
spray both sides of eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants,
and celery with salt.
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Place onions, eggplants, and celery on hot grill rack. Cover grill and cook vegetables 8 to 10
minutes or until tender and lightly browned, turning over once and transferring to plate as
they are done. Cool slightly until easy to handle.
Cut eggplants and celery into 3/4-inch chunks; coarsely chop onions. In large bowl, mix
vinegar, oil, sugar, and pepper until blended. Stir in tomatoes, olives, raisins, capers, and
parsley. Add eggplant, onions, and celery, and gently toss to coat.
Serve salad at room temperature or cover and refrigerate up to 1 day to serve later.
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
kalynskitchen.com
You could use all mint or all cilantro if that's
what you have. I also think this would taste
great with a mixture of basil and oregano
1 large eggplant, cut in uniform slices 3/4 inch
thick
olive oil, for brushing on eggplant
2 T chopped fresh mint
2 T chopped fresh cilantro
1/4 cup crumbled feta
For vinaigrette
1/2 tsp. garlic puree or finely minced garlic
1/4 tsp. salt
1 1/2 T fresh lemon juice
1 T shallots or red onion, finely minced
1/2 tsp. ground cumin (freshly toasted and ground cumin seeds are best, but ground cumin
will work)
pinch Aleppo Pepper (or use cayenne pepper)
1/2 tsp. Spike Seasoning (optional, but highly recommended)
3 T extra-virgin olive oil
Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there
for 2-3 seconds at that heat.)
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Put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel
blade, Pulse until all ingredients are well combined, then let sit for 10 minutes. (This could also
be done in a blender.) After ten minutes, put mixture in small bowl, stir in ground cumin,
Aleppo or Cayenne pepper, and Spike Seasoning if using, then whisk in olive oil.
Brush eggplant with olive oil on both sides. For criss-cross grill marks, grill 4-5 minutes on first
side, then rotate and cook 3-4 minutes more. Turn and cook about 7-8 minutes more on
second side. I cooked my eggplant pieces just under 15 minutes total cooking time. Actual
cooking time will depend on how hot your grill is and the temperature and thickness of the
eggplant. Watch it carefully the last five minutes of cooking time and rotate pieces so they
are evenly browned.
To serve, arrange grilled eggplant slices on serving platter, drizzle vinaigrette over, then top
with crumbled feta and herbs.
Tossed Eggplant Salad Recipe
tasteofhome.com
Serves 8
This easy, vegetable rich salad is perfect to serve at brunch or paired with your favorite soup
The unusual combination of taste and texture makes a very colorful salad.
2 heads Bibb or Boston lettuce, torn
1 small bunch romaine, torn
2 large tomatoes, chopped
1 large sweet onion, thinly sliced
1 small green pepper, julienned
2 medium zucchini, thinly sliced
1 small eggplant, peeled and cubed
3 tablespoons olive oil
Dressing
2 tablespoons egg substitute
1 tablespoon Dijon mustard
1 teaspoon ground mustard
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon rice vinegar
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In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and
eggplant in oil until tender; add to lettuce mixture.
In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil
and oregano; cover and process for 30 seconds or until smooth. While processing, gradually
add oil in a steady stream; stir in vinegar. Serve with salad.
Romaine Salad with Curried Nuts and Sweet Potato for Arthritis
myhealingkitchen.com
The more color in your veggies, the more abundant the nutrients, making this crunchy
rainbow-colored salad a super arthritis healer. Turmeric, ginger, cinnamon and all the other
spices in curry are powerful anti-inflammatories. Romaine’s selenium fights those free radicals
that damage cartilage and sweet potato is the queen for both taste and bountiful betacarotene.
1 large sweet potato peeled and diced
1/2 cup almonds
1 tablespoon pure olive oil
1 tablespoon yellow madras curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh ginger root minced
2 cloves garlic minced
1/4 cup plain yogurt
1 tablespoon coconut milk
2 tablespoons grapefruit juice
1 head romaine chopped
3 green onions chopped
Preheat the oven to 350 degrees.
Bake the sweet potatoes for 25-35 minutes or until fork tender.
Toss the nuts with the olive oil and bake for 5-7 minutes. Mix the curry powder, onion powder
and garlic powder in a bowl and toss with the hot nuts.
Combine the ginger, garlic, yogurt, coconut milk and grapefruit juice and mix well.
To serve, place the romaine on the plate and top with the sweet potatoes, nuts, green
onions and dressing.
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Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and
Walnuts
marthastewart.com
Serves 4
The elements can be arranged on a platter for a composed salad or tossed together in a
bowl for a traditional one.
For the Broccoli
2 small heads broccoli, trimmed and cut into large
florets
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
For the Chickpeas
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 can (15 ounces) chickpeas, drained and rinsed
Coarse salt
1 teaspoon sherry vinegar
For the Goat Cheese Puree
1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
For the Vinaigrette
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon sherry vinegar
1/2 teaspoon honey
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
For the Assembly
1 head romaine lettuce, leaves separated
Candied Walnuts, or 1 cup toasted walnuts
Make the broccoli:
Preheat oven to 450 degrees.
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Page 66
Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet,
and roast until broccoli begins to soften and brown, about 15 minutes.
Make the chickpeas:
Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until
translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add
vinegar, and cook until liquid has evaporated, about 1 minute.
Make the goat cheese puree:
Combine all ingredients in a food processor, and puree until smooth, scraping down sides
once. Puree can be refrigerated for up to 1 day.
Make the vinaigrette:
In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady
stream, whisking constantly until emulsified.
To assemble:
Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette.
Arrange on a platter with chickpeas and walnuts. Serve with puree and additional
vinaigrette on the side.
Asian Inspired Broccoli And Romaine Salad
featsoffeasts.com
Ingredients
Romaine lettuce, tear up the leaves
Broccoli florets, steamed and shocked in cold water
Toasted almond flakes (or use whole or substitute with
toasted cashews)
Mixed sesame seeds (black and white)
Dressing
Juice of 1 lime
2 tablespoons light soya sauce
1 teaspoon sesame oil
2 tablespoons sunflower oil
Chilli Flakes
1/2 teaspoon sugar
Mix all the ingredients for the dressing together. Taste and adjust anywhere that’s necessary.
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In a large bowl, place your Romaine leaves and cooked broccoli. Drizzle the dressing over it
and toss to coat all over. Add toasted almond flakes and sesame seeds. Give a final toss
and plate. Eat plain or with other accompaniments. Enjoy!
Hummus Heads
amyinohio.com
Serves 2
Ingredients
2 romaine lettuce leaves, cut into very thin strips
1/4 cup drained bottled roasted red pepper strips
8 cherry tomatoes, halved
4 pitted black olives, sliced
1 Kirby cucumber, sliced
2 whole wheat English muffins, split in half and toasted
1/2 cup hummus
Directions
Place the lettuce, red pepper strips, tomatoes, olives, and cucumber slices in piles on a
plate. Spread the English muffins with the hummus, then use the vegetables to make funny
faces on them: lettuce or pepper strips can be hair, tomato or olives can be eyes, cucumber
slices can be ears—use your imagination and have fun!
Parsley and Romaine Salad
nytimes.com
4 servings
Martha Rose Shulman
I sometimes use parsley as a salad green,
adding the leaves whole or cutting them into
chiffonade, as I do in this delicate salad.
Ingredients
1 cup (tightly packed) flat-leaf parsley leaves
1 heart of romaine lettuce
1 tablespoon pine nuts, lightly toasted
4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small
squares
1 tablespoon minced chives
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1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1
tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to
taste
Directions
Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade)
by cutting across the bunch with a chef’s knife. Repeat until all of the parsley is cut into
chiffonade. Transfer to a salad bowl.
Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the
pine nuts, baguette croutons and chives.
Just before serving, toss with the dressing.
Grilled Romaine Salad
blog.fatfreevegan.com
Serves 2
1 heart of romaine lettuce (about 170 grams)
1 teaspoon white balsamic vinegar
1 teaspoon sunflower seeds
freshly ground black pepper
Directions
Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure
not to cut too much–all the leaves need to stay attached.
Heat your George Foreman grill or a stove-top grill pan. Spray it lightly with olive oil, if
necessary. (You know your grill–if you think it might stick, give it a quick spray.) Once it’s hot,
put one romaine half on it, two if they will fit.
Close the top of the Foreman grill or press the
lettuce down lightly with a spatula if you are using a grill pan. Cook for about 2 or 3 minutes,
until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2
minutes.
Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon
sunflower seeds, and freshly ground black pepper to taste.
Serve while still warm.
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Easy Caramelized Onion and Fennel Tart
veganvisitor.wordpress.com
2 Red Onions, peeled and sliced
1 Fennel Bulb
1 Tablespoon Olive Oil
1 Tablespoon Margarine
Pinch Salt and Pepper, to taste
2 – 3 Sprigs of Thyme, stems removed
1/2 Package Frozen Puff Pastry, 5″ square*
Slice the onions into thin rings. Heat the oil in a large
sauté pan over a medium – high heat then add the
margarine to melt. Add the onions, salt and pepper. Sauté, reducing the heat to medium,
stirring occasionally until soft; 1o – 12 minutes.
Remove fennel fronds and root end. Slice it in half and again into 1/2″ slivers. Add the fennel
and thyme to the onions, continuing to sauté until the onions are golden and the fennel is
tender. If the onions begin to stick, add a small amount of water to loosen them from the
bottom of the pan while stirring. Adjust salt and pepper, if necessary.
Preheat the oven to 350ºF.
Roll out the puff pastry to fit an 8″ tart pan. Spoon in the caramelized onions and fennel
evenly. Bake for 20 minutes or until the pastry is crisp, flaky and golden. May be served
warm or chilled.
Apple Citrus Salad
thekitchykitchen.blogspot.com
3 Blood Oranges
3 Pink Lady Apples
1 Fennel bulb
12 large mint leaves, julienned
8 oz Butter lettuce leaves (or Mache)
Balsamic Vinegar
Olive Oil
Salt
Freshly ground Black Pepper
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Page 70
Directions
Over a small bowl, slice the blood oranges into supremes. This is easiest done by slicing off
the bottom and top of the orange, slicing off the skin and pulp, and then slice between the
fine white lines of pith between each wedge. This way you get wedges of orange without
any pulp or pith, making them incredibly easy to eat. Once you finish slicing one orange,
squeeze the remaining pulp and juice over the bowl. Do this for each orange and reserve
the juice. Strain the juice (you'll probably have about a 1/4 cup), add a couple tablespoons
of balsamic vinegar, a pinch of salt and pepper, and a few tablespoons of olive oil. Taste
and adjust. It should be well seasoned and with just a little acidic tartness. Don't go crazy on
the olive oil or you'll lose all of the blood orange flavor.
To finely slice the fennel and apples. I used a mandoline. I also cut myself in the process,
which made slicing those oranges a wincing ordeal, so be careful if you use one. If you
don't have a mandoline, just slice them as thinly as you can. Slice the apples slightly thinner
than the fennel, and slice them horizontally to get that beautiful star pattern in the center.
Slice the fennel in half, to keep the pieces manageable. If you're making the salad ahead of
time, cover the apples with lemon juice to keep them from browning. Compose the salad
with orange wedges on top, and there you go!
Fennel Orange Kale Salad
kristensraw.com
2 servings
Kale freakin’ rocks the nutrient house! And, no, it’s not something that is just meant to
decorate salad bars (as my husband used to think – ha ha!). It’s loaded with antioxidants
and phytonutrients shown to help fight cancer, aid in detoxification, and fill you up with
super star nutrition including iron, calcium, protein, fiber, vitamins A, C, K and much more!
1 medium bunch curly kale (or lacinato kale)
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each
leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out.
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Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and
nutmeg. Take a minute and massage all of these ingredients together with your hands. to
soften the kale.
Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
* I use a handheld V-slicer
Fennel and Mint salad with Orange Balsamic Vinaigrette
about.com
2 bulbs fennel (anise), slivered
1/2 head lettuce, or approx 2 cups
1/4 cup chopped fresh mint leaves
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Preparation:
Toss fennel with oil, salt and pepper on roasting pan and bake in oven at 350 degrees for 810 minutes, until fennel is slightly soft. Allow to cool slightly, and toss with lettuce and mint
leaves.
Serve with orange balsamic vinaigrette.
Orange Balsamic Vinaigrette
This basic vinaigrette becomes fruity and fancy by adding fresh squeezed orange juice and
goes perfectly with this fennel and mint salad.
2 tbsp balsamic vinegar
1/4 cup olive oil
juice of one orange (approx 1/4 cup)
1/2 tsp salt
1/4 tsp pepper
Preparation:
Combine all ingredients except oil in medium sized bowl. Slowly, while whisking briskly, add
oil and combine well.
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Page 72
Orange Salad with Beets and Fennel
myrecipes.com
Serves 6 to 8
Ingredients
6 small fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a
mixture)
1/4 cup balsamic vinegar, divided
1/4 cup fresh orange juice (about 1 orange)
1/4 cup water
1/4 cup olive oil
2 tablespoons maple syrup
Salt, to taste
Freshly ground pepper, to taste
1 head Belgian endive, trimmed, cored, washed,
and drained
1 small head radicchio, trimmed, cored, washed,
and drained
2 navel oranges, peeled and cut into 1/2-inch
sections
1 fennel bulb, cored and thinly sliced
1 small onion, thinly sliced (about 1/2 cup)
1 tablespoon Dijon mustard
Garnishes: 2 tablespoons each chopped fresh chives, fennel fronds, and mint
Preparation
Preheat oven to 400º. Place beets on a lightly greased 8-inch square glass baking dish. (If
using both red and golden beets, separate on different sides of pan to prevent red from
bleeding onto golden.) Pour 2 tablespoons balsamic vinegar and next 4 ingredients over
beets; season with salt and pepper. Cover tightly with foil. Bake at 400° for 40 to 45 minutes or
until tender. Uncover and let cool to room temperature, reserving beet juice. Peel beets and
slice into 1/4-inch rounds.
Separate leaves of endive, and tear radicchio into large pieces; arrange on a large platter
or shallow bowl. Layer beets, oranges, fennel, and onion.
Whisk mustard and remaining 2 tablespoons balsamic vinegar into reserved beet juice;
season with salt and pepper. Serve with salad. Garnish, if desired.
Tips: Don't rinse peeled beets under running water. You'll wash away the wonderful flavor
you just cooked into them. Lightly rub a pumice stone over your soapy fingers if beets stain
your hands.
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Spicy Stir-Fried Fennel and Carrot
1tess.wordpress.com
Serves 4
1 to 3 Tablespoons vegetable oil
1 large (6 ounce) fennel bulb, julienned in 2 1/2-inch lengths
1 large (5 ounces) carrot, julienned as above
2 Tablespoons dashi or water
Sugar divided: 1 1/2 teaspoons and 1 1/2 teaspoons
1 Tablespoon shoyu (soy sauce)
Shichimi togarashi (seven-spice powder)
1 Tablespoon white sesame seeds, toasted
a few drops tamari
Heat a wok and add oil. When the oil is hot, add the fennel and carrot. Cook over high heat
for 2 minutes, stirring constantly, until the vegetables are coated with oil. Add the dashi and
1 1/2 tsp. sugar. Cook until almost all the liquid is absorbed, stirring constantly. Add the shoyu
and cook until it’s absorbed. Note: I should have cooked the vegetables a bit longer; they
were still too very crunchy for my taste.
Add the seven spice powder and sesame seeds, and give the veggies a few large stirs.
Taste and add 1 1/2 tsp. sugar if you like. Drop the tamari onto the hot surface of the wok to
burn it instantly, then toss with the vegetables. Serve hot.
Roasted Fennel Recipe
simplyrecipes.com
Ingredients
2 fennel bulbs (thick base of stalk), stalks cut
off, bulbs halved lengthwise, then cut
lengthwise in 1-inch thick pieces
Olive oil
Balsamic vinegar
Method
Preheat oven to 400°F.
Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to
coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for
30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
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Fennel, Apple, And Carrot Salad
afridgefulloffood.typepad.com
Juice of 2 large limes
4 Tbsp honey
1 small fennel bulb, shaved
1 Golden Delicious apple, peeled, halved, and thinly
sliced (I actually like the peel so I left it on)
2 large carrots, peeled and shaved
(salt to taste)
Directions:
Combine the lime juice and honey in a small
saucepan over low heat and warm. Stir until well
combined.
Toss the fennel, apple, and carrots together in a a salad bowl. Drizzle the honey dressing
over the salad, toss well, salt to taste, and serve immediately
Grilled Fennel with Balsamic
dailyunadventuresincooking.co
Serves 2
1 fennel bulb
2 teaspoons olive oil, seperated
salt and freshly ground pepper
1 teaspoon balsamic vinegar
Trim the fennel stalks and fronds away, you can use them for something else. Cut the bulb in
four and gently trim away the core. You want to leave just enough core to hold the sections
together. If you have a larger fennel bulb feel free to slice these 4 sections in half again. Rub
the fennel with 1 teaspoon of the oil and a generous helping of salt and pepper.
Heat your grill to medium and make sure it is clean and oiled. Put the fennel on the grill,
cover, and turn down to medium low. Check on the fennel in 5 minutes, if it is young and
tender it is probably ready to be turned, otherwise it may need another few minutes. Baste
with olive oil as needed. Grill 5-8 minutes per side and then drizzle with balsamic when hot. It
should still have a good crispness to it, but not be raw either. Serve hot or at room
temperature.
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Roasted Fennel, Chilli and Sweet Potato Salad
theculinarychase.blogspot.com
Serves 4
Sweet potatoes and fennel are a good source of vitamin A, C, B6, iron, potassium and fiber.
2 small fennel bulbs, quartered
1 sweet potato, peeled and cut into 1 inch pieces
4 whole large red chillies
1 head of garlic
zest from 1 lemon
olive oil for cooking
sea salt and freshly ground black
pepper
1 bunch of rocket
2 tablespoons pumpkin seeds
2 tablespoons balsamic vinegar
4 tablespoons olive oil
Preheat oven to 180c.
Place fennel, sweet potatoes, chillies, whole garlic cloves and lemon zest in a bowl. Drizzle
with olive oil, salt and pepper and mix until coated. Spread on a tray and roast until
vegetables are tender and have caramelised a little (about 20 minutes).
When cool, mix with the rocket and pumpkin seeds, dress with balsamic vinegar and olive
oil.
Apple Fennel Salad
sassyradish.com
Serves 4
Ingredients
8 cups wild arugula, washed and dried
1 fennel bulb, sliced paper-thin
1/2 sweet-tart apple, sliced paper-thin
1/4 cup chopped dill
Juice of 1/2 lemon, plus more to taste
1/2 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
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Preparation
Combine salt with the lemon juice and stir to dissolve. Let stand a few minutes before
combining with olive oil and black pepper.
In a large salad bowl, toss together the arugula, fennel, apple, and dill. Toss gently with the
dressing to coat well. Serve immediately
Roasted Fennel with Zucchini and Broccoli
little-gem.posterous.com
1-2 bulbs fresh fennel
1 large bunch broccoli
2 large zucchini (or 3-4 med)
3 cloves garlic, minced
3 Tb extra virgin olive oil
1/4 tsp onion powder
dash salt
1/4 tsp fresh ground pepper
1/4 cup shredded parmesan cheese
optional
1/2 tsp fresh thyme (chopped)
1 tsp fresh italian parsley (chopped)
1 tsp fennel leaves (chopped finely)
3-4 med farm fresh turnips*
Pre-heat oven to 425º
Prepare rinsed fennel by cutting off base of bulb and removing toughest part of core. Cut
green stalks from bulb and set aside. Slice bulb in half and rinse well. Cut bulb halves into
large pieces (e.g. 1-2 inch squares) -- it's OK if it separates. Place in large bowl. Remove
feathery green leaves (chop finely to add add'l fennel flavor to your veggies). Cut green
stalks in half length wise so the tender middle part is revealed along the stalk and add to
bulb pieces in large bowl. If any of your stalks are really long, you may want to cut in half the
other way too to make shorter, easier to handle stalks.
Cut broccoli into med-large florets. Remove coarse skin from broccoli stalks and cut into bite
sized pieces.
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If you're using large zucchini, quarter length wise (just slice length wise in half if using medsized). Cut quarters into 2 inch pieces.
Combine the fennel bulb, split stalks, broccoli and zucchini into a large bowl. Toss with 3 Tb
extra virgin olive oil, minced garlic, onion powder, salt and pepper, and fresh herbs. (You
can use all or none of the thyme, italian parsley and fennel leaves. They add a bit more
depth to the dish, but I've made it without and it's still really good).
Spread veggies on a large cookie sheet (we often need to use two sheets) and roast in oven
at 425º for about an hour. You should be able to pierce the veggies easily with a knife. The
broccoli florets will be a little crispy on top -- especially the small ones. That's OK. If using two
sheets, the veggies will cook more evenly if you swap placement (top vs. bottom) of trays
1/2 way through.
About 5 minutes before veggies are done, sprinkle shredded parmesan cheese over the top.
Pan Fried Fennel and Balsamic Vinegar
eatpress.com
Incredibly simple, but oh so tasty. This makes a
wonderful side to tons of meals and you can serve
it warm or cold.
1 bulb fennel
2 tsp olive oil
2 tsp balsamic vinegar
salt + pepper
parmesan cheese (optional)
Trim the fennel of stems and feathery leaves, reserving the leaves. Wash the root and trim as
little as possible. Cut the fennel into 1 cm slices from root to tip so that some of the slices
remain intact, attached to the stem. Blanch the fennel in boiling water for about 3 mins until
just tender and then drain well.
Heat the oil in a frying pan and add the fennel slices. Fry on a medium heat for 5 or 6
minutes until beginning to colour. Lift slices onto a serving plate, leaving the fat in the pan.
While the pan is still hot, add the balsamic vinegar and allow to bubble briefly. Add salt and
pepper to the fennel and pour the pan juices over. Roughly chop the reserved fennel
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Page 78
leaves (if you like the strong anise-like flavor) and scatter over before serving. If eating cold,
a few fat shavings of parmesan are a delicious addition
Braised Carrots and Fennel
foodnetworktv.com
Rachael Ray
Serves 4
Ingredients
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 tsp sugar or equvalent
Salt
2 Tbsp extra-virgin olive oil
3 Tbsp chopped dill
3 Tbsp chopped chives
Method
Slice the carrots 1.5cm thick on an angle.
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly
chop. Reserve the chopped fennel fronds.
Halve and slice the onion. Fill a skillet with 0.5cm water. Add vegetables then sprinkle with
sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20
minutes, and uncovered for 5 minutes and adjust salt.
Toss vegetables with fennel fronds, dill and chives.
Shaved Fennel and Mushroom Salad
frommytable.com
Serves 2-3
1 bulb fennel, cored then sliced as thinly as possible
4 large white mushrooms, sliced as thinly as possible
Parmigiano-Reggiano, shaved with a vegetable peeler,
to taste
Juice of 1/2 a large lemon (or more to taste)
Fleur du sel or other good sea salt, to taste
A couple of tablespoons of fruity, rich olive oil
Mix and toss ingredients together. Garnish with a couple of fennel fronds, if desired.
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Page 79
Apple & Fennel Panzanella
bitchincamero.com
1/2 lb. stale Ciabatta bread
1 Macintosh apple, thinly sliced
1/2 large fennel bulb (or 1 small one), thinly sliced
1 handful of salad greens*
small bunch chives, sniped into small pieces
1 tsp. poppy seeds
2 tbsp. olive oil
1 tbsp. Dijon mustard
2 tsp. white wine vinegar
1 garlic cloves, finely minced
pinch of salt
Preheat the broiler. Being careful not to cut yourself, slice the bread into 1/2-inch by 1/2-inch
cubes. Arrange them on a cookie sheet and pop them under the broiler for a couple of
minutes until the completely dry out and begin to brown slightly. Keep your eye on the bread
– it burns quickly.
In the meantime, whisk together the olive oil, mustard, vinegar, garlic and salt. Toss the
bread with the apple, fennel, greens, chives and poppy seeds, then drizzle with the dressing
and give it a good toss, making sure everything is evenly coated. Serve in a nice big bowl.
Shaved Fennel Salad with Orange, Green Olives, and Pistachios
myrecipes.com
A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.
Ingredients
1 tablespoon grated orange rind
3/4 cup orange sections (about 2 large oranges)
3/4 cup coarsely chopped pitted green olives (about 3
ounces)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 medium fennel bulbs with stalks (about 2 pounds)
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Page 80
1 cup shelled unsalted dry-roasted pistachios
Preparation
Combine first 7 ingredients in a large bowl; toss gently to combine.
Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2
tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard
core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine.
Sprinkle with fennel fronds and nuts.
Fennel, Orange and Olive Salad
epicurean.com
Serves 8-10
Unmistakable for its delicate crunch and licorice undertones, fresh fennel becomes even
more enticing when paired with fresh oranges and topped with sweet-hot red onion, cooling
mint and briny olives.
Ingredients
2 large oranges
1 large bulb fennel, halved lengthwise, cored and very thinly
sliced crosswise
1/2 cup very thinly sliced red onion
1/3 cup packed fresh mint leaves, torn
1/8 tsp fine sea salt
1/8 tsp cracked black pepper
2 tbsp extra virgin olive oil
1/2 cup pitted brine-cured black olives (such as kalamata),
quartered
Using a sharp knife, cut peel and pith from oranges. Working over a large bowl, cut between
membranes to release segments. Squeeze the membranes to release any remaining juice
into the bowl.
To the oranges, add fennel, red onion, mint, salt, pepper and oil, gently tossing to combine.
Sprinkle with olives. Garnish with chopped fennel fronds
Tip To prepare the fennel bulb, trim off the tough stalks from the top and the bottom root
end before cutting the bulb in half.
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Cannellini Beans, Broccoli & Fresh Tomatoes with Dijon Vinaigrette
poorgirleatswell.com
Serves 4
2 c cooked cannellini beans
1 c broccoli, cut into small florets
1 c halved cherry or grape tomatoes
4 T olive oil
3 T white wine vinegar
1 T Dijon mustard
1 small clove garlic, minced
Salt & pepper to taste
Combine the olive oil, vinegar, Dijon mustard, garlic, salt and pepper in a small bowl and
whisk together until completely combined.
In a large bowl combine the cannellini beans, broccoli florets and tomatoes. Add the
dressing and toss together until all the veggies are well-coated.
Garnish with freshly ground black pepper, serve with greens for an entrée lunch or on its own
as a side, and enjoy!
NOTE: For stronger flavors, feel free to let the veggies marinate in the fridge for 1-2 hours
before serving.
Tomato and Mozzarella Bites
yummly.com
Yield 20 appetizers
Ingredients
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Directions
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another
half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle
with salt and pepper. Mix the vinegar and oil together in a small bowl as a dipping sauce.
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Page 82
Dilled White Bean and Grape Tomato Salad
bonappetit.com
Serves 6-8
A rustic salad that adds color to the table. Letting the salad marinate allows the flavors to
meld.
Ingredients
2 15-ounce cans cannellini (white kidney
beans), rinsed, drained
2 1/2 cups halved grape tomatoes (about 12
ounces) or cherry tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room
temperature 1 hour.
Do Ahead - Can be made 1 day ahead. Cover and chill. Bring salad to room temperature
before serving.
Grilled Zucchini and Grape Tomato Salad
thekitchn.com
Serves 4
1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil,, oregano
1 tablespoon extra virgin finishing-quality olive oil, or
more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese
Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you
have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending
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Page 83
on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want
the zucchini hot through and juicy, but not too soft.
Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the
zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil,
balsamic vinegar, salt, pepper, and Parmesan.
Taste and adjust as necessary.
Roasted Grape Tomatoes
marthastewart.com
Serves 4
Instructions
1 pint grape tomatoes
3 sprigs fresh thyme or oregano
1 teaspoon olive oil
1 garlic clove (optional), smashed
Coarse salt and ground pepper
Directions
Preheat oven to 450 degrees.
On a rimmed baking sheet, toss tomatoes with thyme or
oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are
very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini.
Zucchini & Cherry Tomato Risotto
ritamonti,com
4 to 5 c. vegetable or chicken stock, warmed
2 T. butter or olive oil
1/2 c. chopped scallions, shallots, or onion
1 c. arborio or other short-grain rice
salt & pepper/freshly grated parmesan
1/2 c. dry white wine
1 c. shredded zucchini
1 c. cherry or grape tomatoes, quartered or
halved
2 T. chopped basil
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Page 84
Directions
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring
occasionally, about 5 minutes until it softens. Add the rice and stir until it’s coated – about
minutes. Season with salt & pepper, then add the wine, stirring until the liquid has nearly
bubbled away.
Use a ladle or measuring cup to add the warmed stock 1/2 cup at a time, stirring
occasionally until most of the stock has been absorbed. Add additional stock as each new
addition is absorbed, stirring frequently but not constantly.
Taste the rice after about 20 minutes. When it’s almost al dente (this could take closer to 30
minutes than 20), add the zucchini and tomatoes along with the last 1/2 cup of stock. Once
the stock has been mostly absorbed, remove from heat, add the basil and parmesan, and
stir to combine.
Pasta With Kalamata Olives and Roasted Grape Tomato Sauce
food.com
Serves 4-6
Instructions
2 1/2 lbs grape tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon hot pepper flakes
3 tablespoons chopped fresh oregano
1 lb farfalle pasta
1/2 cup pitted kalamata olive, halved
1/4 cup drained capers
6 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted (optional)
Directions
Position rack in center of oven and preheat to 375°F.
Combine tomatoes, oil, garlic,vinegar, and crushed red pepper in 13x9x2- inch glass baking
dish . Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and
juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours
ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes
while pasta is cooking.).
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Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese
to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven, if
using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't
burn. This happens very quickly.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated
through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes.
Divide pasta among plates; sprinkle with pine nuts and serve.
Pasta Shells with Garlic Chickpea Sauce and Grape Tomatoes
cookingwhims.com
Serves 4-
Ingredients
1 tbsp olive oil
2 garlic cloves, peeled and crushed
dash of salt
few shakes of crushed red pepper
1 (15 oz) can chickpeas, rinsed and drained
1 (14 oz) can low-sodium chicken broth
2 cups uncooked small or medium shells
1 1/2 cups grape tomatoes, halved lengthwise
2 garlic cloves, minced
1 tbsp fresh lemon juice
Parmesan cheese for serving
Fresh parsley for serving (optional)
Directions
Put a large pot of water on to boil.
Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute.
Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15
minutes. While chickpea mixture simmers, cook pasta for 9-10 minutes until al dente.
Place chickpea mixture in a food processor and process until smooth. Combine chickpea
mixture, pasta, tomatoes, 2 cloves of minced garlic, and lemon juice. Sprinkle with cheese
and parsley if desired. Serve with a vegetable, such as wilted spinach or steamed broccoli.
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Grape Tomato Feta Salad
simplerecipes.com
1 pint grape tomatoes
2 tablespoons finely chopped purple
onion
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
2 1/2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (4 oz.) package Basil & Tomato
crumbled Feta cheese
Cut grape tomatoes in half and place them in a medium bowl. Toss in all remaining
ingredients, except feta. Make sure your salad has enough salt and pepper to taste and
you're finish tossing, then add feta in last toss. Eat right away or served chilled. This salad is
best eaten the same day it's made.
Penne with Grape Tomatoes and Mozzarella
marthastewart.com
12 ounces ridged or plain penne
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls),
halved, or 8 ounces fresh mozzarella, cubed
2 tablespoons fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar
Cook pasta in a large pot of boiling salted water until al dente, according to package
instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta
mixture, and return to pot.
Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta
water a little at a time to create a thin sauce that coats penne (you may not need all the
water). Season with salt and pepper; toss to combine. Serve, garnished with additional
thyme.
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Stir-Fried Swiss Chard and Red Peppers
nytimes.com
Martha Rose Shulman
Serves 3-4
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with
red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick,
they’ll be tough.
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound Swiss chard, preferably rainbow chard,
stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
1 medium red bell pepper, cut in 1/4-by-2-inch julienne (1 cup julienne)
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the
sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the
ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water
evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the
pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10
seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper
and spring onion or red onion.
Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add
the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to
three minutes until the chard leaves are tender and the stems and red peppers are crisptender.
Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
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Swiss Chard Recipe
simplyrecipes.com
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard
or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly
chop the leaves into inch-wide strips.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the
crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover.
Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the
leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.
Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste,
and a small amount of butter. Remove the swiss chard to a serving dish.
Swiss Chard w/ Peppers and Garbanzos
cleananddelicious.com
Ingredients
1 large bunch of swiss chard, stemmed and sliced
3 cloves of garlic, sliced
1/2 an onion, sliced into half moons
2 peppers, sliced (you can use any peppers you
have, I had red and yellow)
1 tbsp. ground cumin
1 tsp. smoked paprika
1 15oz can of garbanzo beans, rinsed and drained
1/4 cup low sodium veggie broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste
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Directions
Heat olive oil in a medium pan over medium high heat. Once the oil is hot, add onions to
the pan and saute for three to four minutes before adding in peppers and garlic.
Allow veggies to cook for about five minutes. Stir in cumin and paprika and stir until all the
veggies are coated.
Add greens and broth; cover and cook until greens are wilted. Stir in garbanzo beans, and
season with salt and pepper. Once the beans are heated through... enjoy!
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
foodnetwork.com
Giada De Laurentiis
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with
juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely
chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until
tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the
garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine,
and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to
break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the
chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until
tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.
Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving
bowls. Sprinkle the olives, cheese, and pine nuts and serve.
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Page 90
Swiss Chard and Cannellini Beans
closetcooking.com
1 tablespoon olive oil
1 pinch red pepper flakes
1 small onion (chopped)
1 clove garlic (chopped)
1 bunch Swiss chard (chopped)
1 tomato (chopped)
1 19 ounce can cannellini beans (drained and
rinsed)
salt and pepper to taste
Heat the oil in a pan. Add the red pepper flakes, onion garlic and saute until the onion is
tender, about 5 minutes. Add the tomato and Swiss chard stalks and cook for 5 minutes.
Add the Swiss chard leaves and cook until wilted. Stir in the beans and heat. Season with
salt and pepper.
Swiss Chard With Currants and Pine Nuts
nytimes.com
Martha Rose Shulman
Serves 4
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and
along the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard,
because the chard stands up to the cooking but still has a delicate flavor.
3 tablespoons currants, raisins, or golden raisins
2 pounds Swiss chard, stemmed and washed in several
changes of water, stems diced and set aside
2 tablespoons olive oil
1 to 2 garlic cloves (to taste), minced
3 tablespoons pine nuts
Salt and freshly ground pepper
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and
drain.
Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the
chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit
for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
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Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and
cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to
color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic
begins to smell fragrant. Add the chopped greens and raisins or currants and toss together
until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with
salt and pepper, and serve, or allow to cool and serve at room temperature.
Advance preparation: You can make this several hours before serving. Reheat gently on top
of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in
the refrigerator for 3 or 4 days.
Chard with Orange and Shallots
nytimes.com
Mark Bittman
4 servings
This warm salad has vibrant color and tangy sweet-sour flavor. The skin of the orange or
tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it,
simply peel before chopping.
Ingredietns
1 pound chard, washed and trimmed
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 tablespoons sugar
1 small orange or tangerine, seeded and coarsely chopped
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
Directions
Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems .
Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook
for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook,
stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they
soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the
chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes.
Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room
temperature.
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Page 92
Stuffed Swiss Chard Leaves with a cucumber yogurt sauce
cancercompass.com
Yields 2-3 servings can be served hot or cold
Ingredients
1 cup cooked millet
1 cup cooked brown lentils
1 Tbsp olive oil
¼ cup of pumpkin seeds
½ cup of sweet raisins
¼ cup chopped green onion
¼ cup small diced red pepper
½ tsp chopped garlic
¼ tsp ground cumin
½ tsp coriander
½ tsp curry powder
¼ tsp fresh chopped ginger
½ cup vegetable broth
¼ cup chopped parsley
Sea salt and pepper to taste
4- 5 large swiss chard leaves
Heat sauté’ pan with olive oil, sauté red pepper, green onions and garlic, lightly,
add pumpkin seeds, raisins, and seasonings, add in the vegetable or chicken broth and stir
until raisins are plump, and then add millet and lentils, stirring mixture, taste and season with
salt and pepper
Lay out swiss chard leaf (outer side down), scoop mixture in the center, fold sides and roll
(Like a cabbage roll). Place in a sprayed oiled pan cover with foil and bake at 350 for 20
mins. Remove from pan and place on plate, ladle sauce over garnish with chopped cilantro
and lemon circles
Yogurt & Cucumber Sauce
½ cup organic plain fat free yogurt
¼ cup of sour cream
1 whole peeled cucumber
½ tsp garlic
½ tsp dill
½ tsp lemon pepper
Place all in a blender and mix
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Page 93
Chard Wraps with Lime Cayenne Sauce
rawmazing.com
5 leaves Chard
1 cucumber, sliced
1 avocado, diced
1 carrot, sliced
1 tomato, diced
1 cup sprouts
1/2 cup jicama, chopped
Place chard leaves on the plate and layer the rest of the ingredients.
Top with Lime Cayenne Cream
Lime Cayenne Sauce
1/2 cup cashews, soaked overnight, drained and rinsed
3 tablespoons olive oil
3 tablespoons water
1 tablespoon agave or raw honey
1/2 lime, juice from
1/4 teaspoon cayenne pepper
Himalayan salt and pepper to taste
Place all ingredients in high speed blender. Blend until smooth.
Swiss Chard Tzatziki (Yogurt Dip) Recipe
simplyrecipes.com
Ingredients
1 cup finely chopped Swiss chard leaves (ribs removed)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
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Method
Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard
leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with
ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and
put into the ice bath to stop the cooking. Drain and set aside.
Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in
the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy
broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of
the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler.
Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
Dr. Mehmet Oz’s Green Drink Recipe
ahealthykitchen.com
Serves 3-4
2 apples (cored, but leave the skin on them)
2 BIG handfuls of spinach,chard or other greens
1 medium cucumber
3 ribs/sticks of chopped celery
1/2 inch or teaspoon ginger root, peeled
1 bunch parsley
Juice of 1 lime
Juice of 1/2 lemon
After everything is combined in a blender (I highly recommend Vita-mix), this recipe makes
28 to 30 ounces — about three to four servings. After Oprah tried this on the show, she was
pleasantly surprised and exclaimed “It’s a glass of fresh!”
If you’re not used to green drinks, you may find them a bit “earthy” in the beginning. An
easy solution is to increase the fruit content until you get used to the earthy taste.
I betcha one day you’ll be craving green drinks just like Dr. Oz’s recipe (I do). But in the
beginning (and for as long as you want), feel free to increase the apple, or add a banana,
or add in my favorite … fresh mango or cooked sweet potato! A sweet mini pepper or a bit
of red bell pepper also provide sweetness. Add in whatever you like to make the juice
enjoyable for you. This isn’t a race, it’s a lifestyle.
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Page 95
'Clean Start': Polenta Pizzas with Chard, and Parsley Pesto
seriouseats.com Adapted from Clean Start by Terry Walters
Ingredients
For the polenta pizza crust:
3 cups vegetable stock
1 teaspoon sea salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
Freshly ground black pepper
2 tablespoons extra virgin olive oil
11/4 cups polenta
For the chard and parsley pesto topping:
1/2 small red onion, thinly sliced
3 garlic cloves
3 tablespoons extra virgin olive oil
1 bunch Swiss chard, chopped
Sea salt and black pepper
1/4 cup Parsley Walnut Pesto (recipe follows)
For the parsley walnut pesto:
2 garlic cloves, peeled
1 cup toasted walnuts
11/2 cups packed flat-leaf parsley leaves
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons lemon juice
Sea salt
Procedures
For the crust, over high heat, bring stock to boil. Reduce heat to medium and add salt, basil,
oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue
whisking for 5 to 7 minutes until smooth and thick. Pour into two 11-inch tart pans and spread
evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.
Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove
polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta
to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.
Sauté onion and garlic in oil until soft, following the directions for the kale topping. Add
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Page 96
chard, sauté 1 minute, remove from heat, and season to taste with salt and pepper.
For the parsley walnut pesto, with food processor running, drop in garlic and process until
minced. Turn off processor, scrape down sides and add walnuts, parsley, olive oil and lemon
juice. Process to mince all ingredients and combine. Season to taste with salt and thin with
extra olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until
ready to use.
Spread parsley pesto evenly over crust, leaving a 1/2-inch edge. Top with chard mixture and
return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.
Spaghetti with Swiss Chard Recipe
dailyunadventuresincooling.com
Serves 2
1 large bunch of Swiss chard, approximately 6
cups stems removed and roughly chopped
1 tablespoon butter
1 tablespoon olive oil
1 large clove garlic, minced
a pinch chili flakes
1 lemon zested
2 eggs
1/2 cup Parmagianno Reggiano, grated
salt and pepper
2 servings spaghetti
Bring a large pot of water to a boil and add 2 teaspoons salt. Remove the large stems from
the Swiss chard and roughly chop. Wash chard thoroughly and add to water for 12 minutes.
Meanwhile prepare a bowl of very cold or ice water, drain the chard and plunge into the
cold water until chilled. Drain and spin dry.
Fill the pot with water again and add more salt, bring to a boil. In a large skillet add butter
and oil over medium low heat. Put spaghetti on to cook and meanwhile add garlic, and
chilies to the skillet. Stir the chilies and garlic as the pasta cooks. A minute before the pasta is
ready add the lemon zest and chard and stir together to warm through.
In a large bowl gently scramble the two eggs with cheese and a big pinch of pepper. Drain
spaghetti well and toss with egg mixture. When well mixed and in chard mixture and toss.
Taste and correct as necessary with salt and pepper.
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Page 97
Spicy Swiss Chard
foodnetwork.com
Aaron McCargo Jr.
Serves 2-3
Ingredients
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped
into thin strips
Splash white wine
1 tablespoon sugar
Salt
Directions
In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic
until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss
until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.
Red Chard and Caramelized Onions
food.com
4 servings
Ingredients
1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced
Directions
In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown.
Stir in brown sugar, and continue cooking for a few minutes.
When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted.
Stir in capers and salt, and continue cooking until chard is completely wilted, about 3
minutes. Season with black pepper and squeeze lemon over the top.
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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
friendburst.com
Makes 6 wraps
This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a
creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double
layer of chard leaves.
Ingredient List
Creamy Pecan Spread
1 cup raw pecans
1 tsp. ground cumin
1 clove garlic, minced (1 tsp.)
Swiss Chard Veggie Wraps
6 large Swiss chard leaves
1 cup grated carrots
1/2 cup thinly sliced red onion
1/4 cup lime juice
2 Tbs. olive oil
2 small tomatoes, cut into wedges
1 small cucumber, peeled and cut into matchsticks
Directions
Place pecans in large bowl, and cover with cold water. Soak at room temperature 8 hours,
or overnight.
Trim center ribs from chard leaves, set leaves aside, and dice ribs, like celery. Toss together
diced chard ribs, carrots, onion, lime juice, and oil in bowl. Cover, and refrigerate overnight.
Drain pecans, reserving soaking water. Place pecans, 1/4 cup soaking water, cumin, and
garlic in bowl of food processor; purée 2 to 3 minutes, adding more water if needed for a
creamy spread. Season with salt and pepper, if desired.
Place 1 chard leaf on work surface. Spread with 2 heaping Tbs. Creamy Pecan Spread,
leaving 1-inch border on all sides. Spoon 1/3 cup carrot mixture down center of leaf. Top with
3 or 4 tomato wedges and 3 or 4 cucumber matchsticks.
Roll chard leaf from bottom up into tight cylinder, tucking in sides as you go. Secure with
toothpick. Chill 15 minutes, or store up to 2 days in fridge.
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How to Cook and Eat an Artichoke
simplyrecipes.com
How to Cook an Artichoke
If the artichokes have little thorns on the end of the leaves, take
a kitchen scissors and cut of the thorned tips of all of the leaves.
This step is mostly for aesthetics as the thorns soften with cooking
and pose no threat to the person eating the artichoke.
Slice about 3/4 inch to an inch off the tip of the artichoke.
Pull off any smaller leaves towards the base and on the stem.
Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter
than the rest of the artichoke, but some people like to eat them. Alternatively you can cut
off the stems and peel the outside layers which is more fibrous and bitter and cook the stems
along with the artichokes.
Rinse the artichokes in running cold water. In a large pot, put a couple inches of water, a
clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes).
Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to
simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note:
artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time).
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
How to Eat an Artichoke
Artichokes may be eaten cold or hot, but I think they are much better hot.
They are served with a dip, either melted butter or mayonaise.
1. Pull off outer petals, one at a time.
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end
of the petal. Place in mouth, dip side down, and pull through teeth to
remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
Continue until all of the petals are removed.
3. With a knife or spoon, scrape out and discard the inedible fuzzy part
(called the "choke") covering the artichoke heart. The remaining bottom
of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
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Stuffed Artichokes
foodnetwork.com
6 large artichokes
5 to 6 cloves garlic
2 to 3 tablespoons olive oil
3 pounds tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped flat-leaf parsley
leaves
Salt
1/2 tablespoon vinegar or lemon juice,
optional
2 to 2 1/2 cups coarse breadcrumbs
3/4 cup freshly grated Parmesan
Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes
clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and
with a very sharp knife slice about 1-inch off the top of the artichoke.
To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of
olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them
carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain
as they cool.
To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix
the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of
olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread
crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture.
Finally, add the Parmesan.
When the artichokes are cool enough to handle turn them right side up and gently pull open
the leaves from the center of each one. Pull out the thin leaves from the very center and
then scrape out the fibrous choke with a teaspoon. Spoon some of the filling into the center
cavity of each artichoke, then spoon a bit more here and there between the leaves.
Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more
olive oil can be drizzled over the artichokes just before serving. Serve these at room
temperature or chilled, and don't hold them longer than 3 or 4 hours.
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Millet-Stuffed Artichokes
blog.fatfreevegan.com
Ingredients
1/4 cup (50 g) uncooked millet
1 cup (250 ml) hot vegetable broth
1/4 teaspoon salt (optional)
1/2 teaspoon oregano
2 large artichokes
1 tablespoon kalamata olives pitted and
chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper freshly ground
1 cup (250 ml) vegetable broth
1 garlic clove, chopped
1 lemon, thinly sliced
2 garlic clove, crushed
2 bay leaves
Directions
Toast the millet in a small saucepan. When the first grain pops, carefully add the hot
vegetable broth. Stir in the salt and oregano, turn down heat to very low, and cover tightly.
Cook until all water is absorbed, about 20 minutes. Remove from heat and allow to sit,
covered, for at least 5 minutes.
While the millet is cooking, prepare the artichokes. Cut off the top 1/2 to 1-inch with a sharp
knife. Cut off enough of the stem so that the artichoke will sit upright. (The stem is edible; peel
it and cook it along with the artichokes for an added bonus.) Remove any damaged leaves
at the bottom, and cut off the sharp tops of each leaf with kitchen shears.
Use your thumbs to open up the artichoke so that you can see the purple-topped leaves.
Pull out the purple leaves (careful, they're sharp!) Use a serrated spoon to scrape the fuzzy
choke off of the artichoke heart. After you've scraped out as much as you can, rinse the
artichoke well and either rub it with lemon juice or dip it in a combination of lemon and
water to keep the cut edges from becoming brown.
Once the millet is cooked, mix it with the kalamata olives, parsley, pepper, and chopped
garlic. Stuff into the cavity of each artichoke.
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Place the artichokes upright in a pressure cooker or heavy saucepan (try to find one that
they can fit into snugly, so that they're less likely to fall over during cooking). Place a lemon
slice over the stuffing in each artichoke. Pour the broth carefully into the pan (try not to
splash the stuffing) and carefully add enough water to reach about 1 1/2-inches up the
artichokes. Add the remaining lemon slices, the crushed garlic, and the bay leaves to the
water. Cover and bring to a boil. Reduce heat and simmer for about 45 minutes.
For both methods: Test the doneness by pulling at one inside leaf; if it comes out easily, the
artichokes are done. If not, return to heat, cover, and cook for a few more minutes.
Use tongs or a slotted spoon to remove the artichokes. Serve hot or at room temperature,
with lemon slices.
Grilled Garlic Artichokes
allrecipes.com
4 servings
Ingredients
2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water.
Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl
of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high
heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic,
and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips
are a little charred.
Serve immediately with the remaining dip.
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Fresh Artichoke-Eggplant Lasagna With Lemon Sauce
freshdirect.com
Serves 8 to 10
This vegan lasagna is filled with Greek notes and fresh, light flavors that bloom pleasingly on
the palate. The creamy layer typically supplied by ricotta is here supplied by... hah! I bet you
thought I was going to say mashed tofu, didn't you? Nope—a smooth and unctuous mashed
bean mixture, close kin to hummus, with a custard-like texture.
For the Vegetable Filling
1 eggplant, skin left on, cut into 1/2-inch cubes
1 teaspoon to 1 tablespoon olive oil
Cooking spray (optional)
1 large red onion, chopped
2 carrots, diced
4 to 6 artichokes, boiled or steamed, hearts only
1 cup tomato sauce
Salt and freshly ground black pepper to taste
For the Chickpea Filling
2 cans (30 ounces total) chickpeas, drained, liquid reserved
3 cloves garlic, halved
2 tablespoons cornstarch
About 1/3 cup Italian parsley leaves
For the Breadcrumb Topping
About 1/3 loaf leftover bread to yield 3 cups crumbs, crisp or soft
3-5 cloves garlic, pressed
1 tablespoon olive oil
1 tablespoon Italian parsley leaves (optional)
1 tablespoon basil leaves (optional)
For the Lemon Sauce
1/2 cup dry white wine
1 tablespoon tomato paste
1 1/2 cups vegetable stock
Salt and freshly ground black pepper
1 lemon
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon unbleached all-purpose flour
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Page 104
Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to
medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily.
Remove the leaves (reserve to eat separately) and choke so that you're left with the
artichoke hearts - set aside.
Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for
about 6 minutes, until just tender. Set aside in a bowl.
Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until
translucent. Add carrots, cook 3 minutes, cover, slower heat, and cook for 5 more minutes.
Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set
aside.
Meanwhile, make the sauce. In the small saucepan,
combine stock, wine, and tomato paste and bring to a boil.
Reduce heat, half cover, and let simmer for 10 minutes.
Grate the lemon skin for zest and juice the lemons (discard
seeds).
Heat remaining T olive oil in non-reactive saucepan and
whisk in the flour. Cook for 2 minutes, then whisk in stock
mixture, lemon juice, and lemon zest. Cook for 1 minute,
whisking constantly.
Meanwhile, cook the lasagna noodles in boiling water.
Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the
food processor and process until smooth. Add enough liquid to make mixture creamy and
spreadable - ¼-½ c or so. Add parsley and pulse until finely chopped.
Preheat oven to 375.
Put a few T of lemon sauce into non-reactive baking dish and arrange a layer of noodles on
top. Spread with half the vegetable filling and press it down lightly. Add another layer of
noodles, then all of the chickpea purée, the remaining vegetable mixture, and another layer
of noodles. Pour the rest of the lemon sauce over the top and cover tightly with aluminum
foil.
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Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the
heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10
minutes, then serve.
Grilled Stuffed Artichokes
blogs.kqed.org
halves
Makes: 16 artichoke
Ingredients:
8 medium artichokes
2 lemons
½ cup fresh bread crumbs
¼ cup grated Parmesan cheese
¼ cup pancetta or bacon
2 garlic cloves
2 Tbsp chopped Italian parsley
1 Tbsp chopped mint
6 Tbsp extra-virgin olive oil
2 Tbsp water or white wine
Dash of salt and pepper
Preparation:
Wash the artichokes and then trim off the top prickly edges, about 1/2-inch from the top
down.
Fill a large pot ¾ full with water and squeeze the juice from one lemon into the pot, tossing in
the actual squeezed lemon at the end. Add 1 Tbsp salt to the water. Remove the outer
leaves of the artichoke until you get to the lighter and more tender underleaves. One by
one, slice the artichokes in half and core out the furry part above the heart. Place each one
in the pot of water when you are done. Be sure to place each artichoke half in the water as
soon as you have finished cutting and trimming it, or else it will start to brown in the air.
Once all the chokes are trimmed, halved and defurred, bring the covered pot of water to a
boil. Turn off the heat once you gain a rapid boil and then let the artichokes sit in the
covered pot for 5-7 minutes. Remove the artichokes from the water and drain. Press a
paper towel against them to try to gently press out any excess water.
Place the artichokes in a large baking pan, cut side up, and drizzle 3 tablespoons of oil on
top along with the zest of your remaining lemon as well as that lemon's juice. Flip the
artichokes over, and then cover and refrigerate the pan until ready to use. You can make
these up to a day ahead of time.
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Sauté with the garlic in 1 Tbsp olive oil until crispy.
Place your bread crumbs, garlic, parsley, mint, remaining 2 tablespoons olive oil, Parmesan
cheese, and water or white wine in a food processor along with a dash of salt and pepper.
Pulse until everything is thoroughly chopped and combined.
Turn the artichokes over so they are once again cut-side up and gently press a small mound
of stuffing into each cavity. Top with a sprinkle of kosher or sea salt. Grill each artichoke on
indirect heat for about 20 minutes, or until ready
Baked Artichokes with Gorgonzola and Herbs
foodnetwork.com
Giada De Laurentiis
Ingredients
Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room
temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil
Directions
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off
the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit
up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp
points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the
lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes
until tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley,
garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining
1 tablespoon of parsley.
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Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small
spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a
baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops
of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is
melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the
artichokes to a serving dish and serve.
Artichokes with Basil Mayonnaise
karencromwell.com
2 fresh artichokes, tips and leaves trimmed
2 tablespoons of fresh herbs, chopped (Basil, Italian
parsley and Greek Oregano)
Olive oil
1 teaspoon kosher salt
In a medium pot cook artichokes in boiling water with fresh herbs, kosher salt and a drizzle of
olive oil for 45 minutes until artichokes are tender.
Basi Mayonnaise
½ cup mayonnaise
6 large fresh basil leaves, chopped
Juice of ½ fresh lemon
½ glove of garlic, minced
Pinch of salt
In a small bowl mix together the remaining ingredients and chill until ready to serve with the
cooked artichokes
Baked Artichoke Casserole
artichokes.org
2
2
2
2
1
2
6
Serves 4
medium California artichokes
tablespoons lemon juice
medium onions, sliced thick
tablespoons olive oil
teaspoon Italian herb seasoning
medium tomatoes, slice
ounces mozzarella or Monterey Jack cheese, sliced
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Bend back outer petals of each artichoke until they snap off easily near base. Edible portion
of petals should remain on artichoke bottom. Continue to snap off and discard thick petals
until central core of pale green petals is reached. Trim brown end of stem and cut off top 2inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms.
Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss
with lemon juice to prevent discoloration; set aside.
Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof
baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and
cheese slices on onions, over-lapping slightly in center of dish.
Cover dish with lid or foil. Bake at 375°F for 40 minutes.
Artichoke And Roasted Red Pepper Salad With Roasted Red Pepper
Dressing
artichokes.org
Makes 8 salads.
Salad
8 medium California artichokes, prepared and cooked as
directed for whole artichokes
4 red bell peppers
Lettuce leaves (optional)
½ cup sliced red onion
½ cup sliced ripe olives
Roasted Red Pepper Dressing
1 roasted red bell pepper (reserved from salad preparation)
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh basil*
1 teaspoon chopped fresh rosemary*
1 teaspoon sugar
Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove
outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly
slice hearts. Cover; set aside.
Place whole bell peppers under preheated broiler; broil under high heat until charred on all
sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper
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bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and
ribs. Strip off skins; slice peppers into julienne strips.
Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips,
vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly
smooth.
Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad
plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and
olive slices on artichoke or lettuce leaves. Spoon dressing over salads.
*NOTE: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil;
and 1/2 teaspoon crushed dried rosemary.
Artichoke Risotto
ciaochowlinda.com
Serves 2-3
2 fresh artichokes, trimmed and sliced
1 shallot, minced finely
2 cloves crushed garlic
1 1/2 cup arborio rice
2 T. olive oil
1 T. butter
1/2 cup white wine
1/2 cup chicken broth or water
broth from artichoke leaves (about four or five cups)
minced fresh herbs (thyme, parsley is what I used)
salt, pepper to taste
1 T. butter
parmesan cheese
Trim the artichokes and put all the trimmings in a pot of water. Boil it on high heat for 15-20
minutes.
Meanwhile, get the risotto going. Place the butter and olive oil in a pan and add the shallots
and garlic. Cook until limp, then add the artichoke pieces, the white wine and chicken
broth. Simmer over medium heat until artichoke pieces are almost cooked through – this will
take about 15 minutes. Season with salt and pepper. Stir in the rice and keep adding some
broth from the pot you’re cooking containing the discarded artichoke leaves and water.
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Continue adding this broth and stirring the risotto until the rice is cooked (about 20 minutes).
Remove from heat. Stir in the fresh herbs, the 1 T. butter and the parmesan cheese. Serve.
Sun-Dried Tomato & Feta Stuffed Artichokes
eatingwell.com
Serves 4
Ingredients
Stuffing
2 1/4 cups coarse dry whole-wheat dry breadcrumbs, (see Note)
1 cup finely crumbled feta cheese
2/3 cup oil-packed sun-dried tomatoes, rinsed and finely chopped, rinsed and finely
chopped
1/2 cup minced fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Artichokes
4 large artichokes, (2 1/2-3 1/2 pounds total)
6 teaspoons extra-virgin olive oil, divided
3 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 tablespoon lemon juice
Preparation
Preheat oven to 375°F.
To prepare stuffing: Combine breadcrumbs, feta, tomatoes, basil, garlic, salt, pepper and oil
in a medium bowl.
To prepare artichokes: Cut off the top 1 inch of leaves from an artichoke. Remove the outer
layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer
leaves. Cut off the stem to make a flat bottom. (Discard the stem.) Starting at the outer
layers and progressing inward, pull the leaves apart to loosen. Pull open the leaves at the
center until you see the spiky, lighter leaves around the heart. Pull out those lighter leaves to
expose the fuzzy choke. Scoop out the choke with a melon baller or grapefruit spoon and
discard. Repeat this step with the remaining artichokes.
Spoon 1/2 cup stuffing into the center of an artichoke. Stuff an additional 1/2 cup stuffing
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between the outer leaves, toward the base, using a small spoon. Repeat with the remaining
artichokes and stuffing. Divide any remaining stuffing among the artichokes.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring
often, until fragrant, about 30 seconds. Add broth and lemon juice; bring to a simmer.
Carefully stand the artichokes upright in the pan. Drizzle each artichoke with 1 teaspoon oil.
Cover, transfer the pot to the oven and bake until tender when pierced down through the
center with a knife, about 50 minutes. Uncover and continue baking until the stuffing is
slightly browned, about 10 minutes more. Remove from the braising liquid and serve. Use the
braising liquid for dipping if desired.
Make Ahead Tip: Cover and refrigerate stuffing (Step 2) for up to 1 day. Prep and stuff
artichokes (Steps 3-4) up to 1 hour ahead.
Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.”
Find them in the natural-foods section of large supermarkets.
To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process
in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F
until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or
use prepared coarse dry breadcrumbs.
Garlicky Smashed Potato Stuffed Artichokes
sparkpeople.com
Serves 1
Ingredients
1 medium fresh artichoke,
2 small Sweet and/or fingerling potatoes (about 3/4 cup
potato once mashed)
.5 tsp or one clove Garlic, minced
1 tbsp Onion, minced
1 tablespoon balsamic vinegar,
Dash Salt
Dash Pepper, black
1.5 T Mozzarella
Dried herbs of choice (basil, oregano, thyme)
Parmesan Cheese, grated, a few pinches
Parsley, 2 sprigs
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Prepare and Steam artichokes until tender (about 20 min). Cool a bit and then spread
leaves wide open to remove the thistle and create a "bowl" for the potatoes.
While artichokes steam, boil the potatoes, covered in water, until very tender (also about 20
min.). Drain potatoes and mash with a fork - I leave the skins on but that's optional. Add the
garlic, onion, balsamic vinegar, salt, pepper, mozzarella, and dried herbs to the potatoes
and mix well.
Put the artichoke on a foil-lined baking sheet and stuff the artichoke with the potato mixture.
Top with the parmesan and bake 15-20 min. Top with fresh parsley if desired. Eat from the
inside out, discarding any tough leaves.
Fresh (Raw) Artichoke Salad
about.com
Fresh (uncooked) artichokes, trimmed down to the tenderest part of leaves, heart, and stem,
are thinly sliced into a salad with lettuce, tomato, cucumber, and spring onions. A handful of
Greek olives, olive oil, and lemon juice add the finishing touch to this elegant salad.
2 fresh artichokes
2 lemons
juice of 2 lemons
1 teaspoon of sea salt
1 tomato, cut in chunks
1 small cucumber, peeled and sliced
4 leaves of Romaine lettuce, washed, dried, and shredded
1 large spring onion, trimmed, washed, sliced
extra virgin olive oil
Trim off all but 1 inch of the artichoke stem. Trim off outer green leaves, leaving internal
yellow leaves. Trim off top 1/2 to 1 inch of the leaves with needles. Cut artichokes in half to
reveal the choke. Cut in half again. Rub each piece with lemon. With a sharp knife, cut out
choke and discard. Cut artichoke into long very thin slices, place in a bowl and sprinkle with
lemon juice. Toss to coat well.
Sprinkle the tomato and cucumber with salt and place in a large salad bowl. Add lettuce,
spring onions, and artichoke slices, along with a little lemon juice from the bowl. Add 1
tablespoon of olive oil, toss, and taste. If the taste is too lemony, add a little more oil. Toss in a
handful of green Greek olives, and serve.
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