BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL

Posted on by admin – By

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

Posted on by admin – By

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.

Continue reading “SPICED WHOLE ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, HERB SALAD AND GARLICKY YOGURT” →

CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

Posted on by admin – By

 

This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.

Continue reading “CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS” →