Roasted eggplant combined with tahini, fresh lemon juice, extra-virgin olive oil, fresh chopped parsley, crushed garlic, ground cumin, coarse salt and fresh ground black pepper. Mixture is pulsed in food processor until almost smooth. Dip is transferred to serving bowl, drizzled with extra-virgin olive oil and served with fresh chopped vegetables and pita bread for dipping.
2 Large Eggplants
1/3 cup Tahini (sesame seed paste)
1/4 cup Lemon Juice
3 tablespoons Extra Virgin Olive Oil
1 tablespoon chopped Italian Parsley
3 Garlic Cloves, crushed through a press
1 teaspoon Ground Cumin
1/4 teaspoon Coarse Salt
Fresh Ground Black Pepper
1. Turn the oven to 450 degrees and preheat.
2. Poke the eggplants with a fork to pierce.
3. Place the eggplants on a baking sheet sprayed with nonstick cooking spray.
4. Roast in the preheated oven until soft, which takes about 1 hour.
5. The eggplant with be slightly blackened.
6. Allow to cool enough to handle, then trim the ends and peel the skin.
7. Slice in half, then into large pieces.
8. Place the pieces in a sieve placed over a bowl.
9. Allow the eggplant to drain for 10 minutes to remove the excess water.
10. Combine the tahini, lemon juice, 1 tablespoon oil, 1 tablespoon parsley, garlic, cumin, salt and pepper and pulse several times.
11. Add the eggplant and pulse until the mixture is chunky.
12. Transfer the mixture to a wide bowl and drizzle with the remaining 2 tablespoons of oil.
13. Serve with fresh chopped vegetables and pita chips or wedges.
Banana Pineapple Sage Smoothie
3/4 cup fruit flavored nonfat yogurt
1 teaspoon honey
1 small banana
1/3 cup skim milk
1 tablespoon chopped pineapple sage
1/2 teaspoon ground cinnamon
Combine all ingredients in blender container and process until smooth. Serve in attractive glasses, garnishing with a light dusting of cinnamon, if desired.
Pineapple Sage Chicken
1/4 C Teriyaki or Tamari Or Soy sauce
1/4 C honey
1/2 C Olive Oil
2 TBS lemon Juice
2 TBS Apple juice
2 tsp ground ginger
Handful of Pineapple Sage leaves chopped
Boneless Chicken Breasts
Marinade chicken in above ingredients. Cook on grill
Serve with Pineapple kabobs
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Grab some leaves of mint out of the herb bed & try it out for yourself.
- Place 1 mint leaf into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.
- 2 large tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 4 large basil leaves, chopped
- Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
- Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.
Smashed New Potatoes with Garlic and Chives Recipe
- 1-2 pounds new potatoes or Yukon Golds
- 3 tablespoons unsalted butter
- 1 minced garlic clove
- 1-2 tablespoons minced chives or green onion greens
Roasted New Potatoes Recipe
- 1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1-2 teaspoons fresh rosemary
- 1/4 teaspoon salt
- pepper to taste
Rich and Creamy Tomato Basil Soup
- 8 roma tomatoes – peeled, seeded and diced
- 4 cups tomato juice
- 14 leaves fresh basil
- 1 cup heavy whipping cream
- 1/2 cup butter
- salt and pepper to taste
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Fresh Tomato Salsa Recipe
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
- 1 serano chili pepper (stems, ribs, seeds removed), finely diced
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Optional: oregano and or cumin to taste
Roasted Roma Tomatoes and Garlic
- 8 roma (plum) tomatoes, halved
- 12 cloves garlic, peeled
- 4 tablespoons olive oil
- 1/4 cup chopped fresh basil leaves
- salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
- Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.