BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL

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This is moderately lighter than a traditional eggplant parm in that it skips the typical messy frying part. You achieve the same crispness on the eggplant baking the breaded slices in the oven. To cut down on cooking time, substitute your favorite jarred tomato sauce for the homemade recommended. You won’t sacrifice much in the flavor department. I use pre-shredded mozzarella as a short cut as well (gasp!). Do make sure to season your ricotta; the lemon and garlic really kick the whole dish up a notch. Continue reading “BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL” →

SPICED WHOLE ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, HERB SALAD AND GARLICKY YOGURT

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I rarely cook the same thing twice. Recipe ideas are like a scratch I need to itch. Once satisfied, I move on.Yet I’ve come back to this spiced roasted cauliflower and crispy chickpea dish twice since I first made it a few weeks ago. Its flavors are assertive – the earthiness of the cumin, coriander and turmeric balanced by the brightness of the lime juice and fresh herbs. Each bite is a textural experience – soft cauliflower, crunchy chickpeas, and thick Greek yogurt married together on your fork and in your mouth.

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PASTA SALAD WITH CRUSHED WALNUTS AND MINT

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Getting a head start on dinner in the early hours of the morning before The Littles wake up is a must. Morning prep might be as little as cutting up vegetables or marinating meat for the grill. If I’m feeling more ambitious, I’ll make something like this featured recipe: pasta salad with crushed walnuts and mint. It’s a one-dish meal that can be enjoyed straight from the fridge.

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CHARRED BROCCOLI SALAD WITH DATES, ALMONDS AND MOZZARELLA

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This broccoli salad is a little smoky from the char, a little sweet from the dates, a tiny bit spicy from a hit of red pepper flakes and just the right amount of tart from the balsamic vinaigrette. Add to that the contrasting textures of the barely cooked broccoli, toasted almonds, and creamy mozzarella, and you’ve got all the elements of an addictive vegetable dish. This is even better on day two so make a double batch if you’re feeding a crowd. You’ll want leftovers.

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