New readers (thank you!) may not know what a big fan of eggplant I am.  In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named Eggplant Parmesan “My Way”.  The Western (Globe) eggplant is your common grocery store variety – they are typically large with glossy dark skin and the kind most often used in eggplant parmesan. Because they’re so large they are also an excellent choice for frying or grilling. Another variety is the Japanese or Asian eggplant which is smaller with a more elongated shape; we planted a few of these in our garden this year.

This weekend, I grilled several along with the green peppers for the “not your mama’s” stuffed peppers dish I prepared.  Interesting factoid of the day:  the eggplant is a member of the nightshade (Solanaceae) family and  is akin to the potato, tomato as well as the tomatillo and chayote. And, although it is generally treated as a vegetable,  the eggplant is really a fruit.

Even though my favorite eggplant dish is Eggplant Parmesan, summer calls for something lighter – like a dip or spread to savor with a cool glass of Pinot Grigio. Baba ghanoush immediately came to mind…. but I wanted to add a little twist since Baba ghanoush isn’t very original, plus I didn’t have any tahini, which is an essential ingredient.

Greek- style Eggplant Spread – Melitzanosalata

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

4 Japanese eggplants or 1 Globe eggplant

1 tablespoon lemon juice or red wine vinegar

1 tablespoon fresh mint, chopped

2 tablespoon olive oil

1 tablespoon fresh parsley, chopped

dash of cayenne

salt and pepper to taste

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush eggplants with olive oil and prick with a fork in several places. Grill, turning every 5 minutes until charred all over and very soft, about 10-15 minutes for small Japanese eggplants and 20-25 minutes for larger sized globe eggplant. Remove from grill and allow to cool. Make a slit in the skin along the length of the eggplant and scrape the pulp from the skin.

Coarsely chop and transfer to a colander and allow to drain over a bowl for 15 minutes and discard any liquid in the bowl.

Combine the rest of the ingredients. Blend in a food processor or with an immersion blender. Drizzle with olive oil and sprinkle with parsley. Serve with toasted pita bread. You may also want to jazz it up with a few other accompaniments such as: chopped red onion, chopped kalamata olives, and/or chopped tomatoes.

Enjoy

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Tender baby romaine from the garden.

What would highlight the vibrant greens?  I was thinking a simple presentation with a bold flavor …

My taste memory responded with an instant craving for real, blue cheese dressing – rich and creamy with big chunks of  tangy blue cheese. The kind that flows and hasn’t been thickened with xanthum gum or modified food starch.

It just so happens that I splurged on Thomas Keller’s Ad Hoc at Home cookbook and was waiting for the perfect opportunity to leisurely leaf through thiswonderful collection of family meals and everyday staples, “delicious approachable food” that Keller promises are “doable at home, no immersion circulator required…” .

As the renowned chef and owner of legendary Napa Valley restaurant The French Laundry in Yountville, CA, Thomas Keller is not a name normally associated with “accessible” or “home cooking”.  Ad Hoc at Home is touted as the long awaited book for home cooks where the revered chef has turned his imagination to the American comfort foods that we all know and love. Here is the first of many recipes I’ll share with you from this gorgeous cookbook.

Blue Cheese Dressing

Adapted from Ad Hoc at Home

1 cup Aioli

¼ to ½ cup buttermilk

½ cup sour cream

1 teaspoon minced shallots

1 teaspoon minced flat-leaf parsley

1 teaspoon minced mint

8 oz. crumbled blue cheese

Kosher salt

For the Aioli:

Ingredients: 1 whole garlic head, 1 cup canola oil, 1 t. fresh lemon juice and 1 teaspoon kosher salt

Chop end off whole garlic head, peel individual cloves. In a heavy saucepan add the cloves to 1 cup of canola oil. Heat over very low heat (not even a simmer – you should see only very small bubbles in the oil) for 40 minutes, stirring occasionally. Allow to cool. Remove cloves from oil and reserve for another use. Put two egg yolks into a mini food processor*, very slowly add 1 cup of the garlic oil through the tube on top while processing, blending until emulsified (oil and liquid are thoroughly combined) and thickened. Add 1 teaspoon fresh lemon juice and 1 teaspoon kosher salt.

*Alternately, you can place the egg yolks in a glass mixing bowl and use an immersion blender.

For the Dressing:

Transfer aioli to a glass mixing bowl, whisk in ¼ cup buttermilk, sour cream, shallots, parsley and mint. Add 8 oz. of crumbled blue cheese. The dressing can be used now or refrigerated. Before serving, take a spoonful of the dressing and pour it back into the bowl – it should run freely. If it is too thick, add additional buttermilk as necessary.

Makes about 2 cups. Dressing may be refrigerated in a covered container for up to 1 week.

Enjoy Shown served with all natural Seneca Crisp Onions for a delightful crunch and added texture.

Blue Cheese

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With fresh spinach from our garden, some chopped yellow peppers, and smoked paprika for an aromatic smoky flavor, extra containers of steamed rice from the previous night’s Chinese takeout is transformed into a delicious vegetarian meal. Grilled peaches add a touch of summer sweetness and a lovely contrast to the spicy warmth of the paprika.

Heat 1 tablespoon peanut oil in a wok or large skillet over med-high heat, add one chopped yellow pepper and saute for 2-3 minutes until softened, stir in 2-3 cloves chopped garlic, cook for another minute.  Add 4 cups of fresh spinach (or two 8 ounce packages), continue stirring until spinach is wilted. Remove the peppers, spinach, and garlic from the pan and set aside.

Add another tablespoon of peanut oil, add a teaspoon of smoked paprika to the oil, stir in two containers of chilled steamed rice* and fry until golden brown, tossing or stirring frequently so the beautiful crimson color of the paprika is evenly distributed. Stir in the peppers, spinach, and garlic.

Enjoy

*Note: Refrigerated leftover rice produces the best fried rice because it’s drier, if you cook your own rice, be sure to chill it (uncovered) before frying so it doesn’t clump up.

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From Michelle Obama’s popular garden at the White House and ‘Let’s Move’ initiative to fight childhood obesity, to Jamie Oliver’s TV show “Food Revolution“,  to Guy Fieri’s proposed legislation to recognize the 2nd Saturday of May as “Cook With Your Kids Day” in California, there seems to be a rising wave of genuine interest in teaching our children about where food comes from, eating healthier, and cooking at home.

With summer vacation fast approaching, Moms everywhere are busily reading up on summer camps and activities, juggling dates to plan summer vacations, and trying to figure out how to keep their children busy and engaged during summer vacation. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen – for at least a few hours a week!

Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding  – and seeing your “Mini-me” beaming as they present their winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious?

When my daughter was younger – she’s now 18 years old and is the official “chief baker” in our family, I subscribed to Family Fun magazine which was packed with fun food ideas and kid-friendly recipes. One of the recipes I saved from 2001  is their Crunchy Cornflake Chicken.  It is simple, finger-lickin’ delicious, and has the necessary fun factor of smashing cornflakes for the coating Give it a shot and let me know if cooking with your kids could become habit forming!

Crunchy Cornflake Chicken

Coated with a homemade “shake and bake” mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken – without all the fat! Kids love crushing the cornflakes and shaking the chicken pieces to coat them with topping.

Ingredients

3 cups cornflakes

3 tablespoons all-purpose flour

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground sage

Salt and pepper

1/2 cup milk

2 1/2 pounds skinless, bone-in chicken breasts, wings, drumsticks, thighs

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family’s taste) into the bag, reseal, and shake until well combined.

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place on a rimmed cookie sheet covered with aluminum foil (easier cleanup) lightly sprayed with canola oil. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. ♦

Serves 4 to 6.

♦ Kid’s Cooking Skills:  An opportunity to teach kids how to season and bread chicken and how to test chicken for doneness.

TIP To test chicken for doneness, slice into the center of the thickest part of the piece down to the bone. It’s done if the meat juice is clear and the meat is no longer pink.

Shown served with our family favorite: Annie’s Cornbread and shiny, slightly sweet Glazed Carrots.  Family Fun’s  ”Carrot Coins” recipe can be found on their website, but really, you don’t need a recipe, its so easy to make: peel and cut a pound of carrots, steam in a microwave safe container for 3 minutes, transfer to a skillet heated over med-high heat, sauté with one tablespoon butter and sprinkle a tablespoon of  brown sugar. ♦

♦ Cooking Skills: an opportunity to teach your child how to peel and slice carrots, use a microwave, and make a glaze.

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Grilled Lamb Kebabs

Marinade:
Juice from two lemons
2 teaspoons grated lemon peel
¼ c. extra virgin olive oil
1 teaspoon Herbs de Provence or Italian Seasoning

1½ pounds trimmed leg of lamb, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

Prepare grill (medium-high heat.

Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herb de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.

Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers.

Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.

Serves 4.

Enjoy Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil mixed with orzo.

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Ingredients:

3 red bell peppers, roasted

1- 15 oz. can of organic cannellini beans, rinsed and drained

2 garlic cloves, minced

Juice and zest from 1 lemon

1 tablespoon olive oil

½ teaspoon cumin

¼ teaspoon cayenne pepper

1 tablespoons pine nuts for garnish (optional)

Method:

Preheat the oven or toaster oven to 450 degrees F. Core and slice red peppers in half, place on foil-lined tray and roast until skin is blackened. Allow to cool, remove skin.

Place all ingredients in a blender or food processor and blend until fairly smooth.  Add more olive oil for desired consistency and salt and pepper to your taste.

I used two of my must-have kitchen accessories (pictured below) for this recipe: this Cusinart mini-food processor that I bought at Sur La Table and I don’t know how I ever survived without a microplane for grating lemon and orange rind! (Its great for ginger – so much easier than mincing and the stringy part is left on the microplane). Both of these essential items can be purchased at my Amazon store.

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Roasted Asparagus

I used pancetta here, but noted a number of variations* which I’ve used and they’re all delicious, so pick the topping of your choice to add extra color and flavor after the asparagus is roasted.

Ingredients:

1 lb. asparagus

1 tablespoon extra virgin olive oil

kosher or sea salt

2 ounces chopped pancetta, sautéed until crispy and browned

*Variations:  minced garlic (roasted with the asparagus), add after roasting: carmelized onions, thinly sliced shallots, chopped tomatoes or roasted red pepper, drizzle with fresh lemon juice or balsamic vinegar.

Directions:

Preheat oven to 400 degrees F.

Wash the asparagus. Bend each stalk so the tough ends break off. Discard the ends.

Cover the baking tray in tin foil. Lightly spray with spray oil. Place the spears on the baking pan in a single layer.

Drizzle asparagus with olive oil, roll the spears around so all are coated. Sprinkle with salt. Roast for 8-10 minutes depending on how thick the spears are. Meanwhile, sauté the pancetta in a small pan.

Remove the asparagus, sprinkle the pancetta over and serve. Enjoy

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When you see asparagus in the markets you know spring has arrived! We may not realize it as much as folks who have lived through months of snow and bitter cold, but the way asparagus suddenly pokes its head from still-thawing soil, it is indeed a harbinger of spring. And after a long winter of hearty soups, a more delicate one like this one is refreshing.

I’m sharing three ways to enjoy this wonderfully delicate vegetable in the next few days; the first is a Creamy Asparagus Soup.  Adapted from Clean Food, this soup was surprisingly creamy without a bit of cream – the creaminess is achieved through the addition of rolled oats! I’m loving this cookbook and you can buy it in my shop here and read more about it here. Mario Batali recommends it: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.

Creamy Asparagus Soup

This non-dairy soup has the richness of a cream soup without all the fat and guilt, and is super easy to make.

2 bunches of asparagus, (about 6 cups chopped)

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 shallots, finely chopped

½ cup rolled oats

1 quart rice milk or soy milk

½ teaspoon dried dill

sea salt and white pepper

chopped fresh parsley for garnish

Serves 6

Remove tough ends of asparagus by bending each piece until it snaps. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.

In a large pot over medium heat, sauté garlic and shallots in olive oil until soft, about 2-3 minutes. Add asparagus, oats, milk and dill. Bring to a boil, reduce heat, cover and simmer until asparagus is soft – about 10 minutes. Remove from heat and cool slightly.

Purée soup using a handheld blender. Add water if thinner soup is desired. Season to taste with salt and white pepper. Can be made 3-4 hours in advance, chilled to allow the flavors to blend, then reheat, garnish and serve. Enjoy

Please come back to enjoy a simple preparation of Roasted Asparagus and Asparagus and Mushroom Pasta

Handheld Blender: Available in the TM Shop

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Preparing all the components for lasagna can be time-consuming, but if you love losagna, it’s totally worth it! I had a rainy afternoon to dedicate to it and there are shortcuts* that can save you time, yet don’t sacrifice taste. This dish is meatless but is chock-full of flavor with a bit of a punch from the Arrabiata sauce.

Veggie Lasagna with Arrabiata Sauce

1 pkg. organic oven-ready lasagna*
2 -25 oz. jars prepared organic Arrabiata Sauce*
(one for additional sauce at the table)
1-16 oz. container part-skim ricotta cheese
½ c. prepared pesto sauce
2 T. olive oil
8- oz. grated mozzarella

Vegetables:
2 medium eggplants, cut crosswise into ½ inch rounds
4 medium zucchini, sliced lengthwise into ¼ inch slices
2 red or yellow peppers, cored and seeded
½ onion, sliced
¼ c. olive oil
1-16 oz. pkg. prewashed spinach, steamed and drained

1. Preheat oven to 350 degrees F. Spray two cookie sheets with oil. Brush the vegetables with olive oil. Roast in batches, turning once – about 5 minutes per side or until softened. The peppers need to roast until the skin is blackened. Allow to cool, then remove the skin and slice into strips.

2. In a glass bowl, mix the ricotta with pesto sauce and 2 T. olive oil.

3. Spray a 13×9 baking or lasagna pan with oil. Spread sauce to cover the bottom of the pan. Layer with lasagna, overlapping the pieces. Then a layer of ricotta – use a rubber spatula to spread. Followed by a layer of vegetables, then topped with half of the grated mozzarella. Spoon more sauce on top and repeat layering, ending up with mozzarella and spoonfuls of sauce.
Bake for 1 hour 15 minutes, allow the lasagna to rest for 10 minutes before serving.

I served the lasagna on a bed of spinach which was meant to be included IN the lasagna Heat additional sauce to spoon over lasagna at the table.

Enjoy

* Note: these are shortcuts that can make preparation of this dish less labor intensive. Also, I always suggest buying organic for all ingredients.

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So many of us have made resolutions, set goals, voiced intentions, or whatever you wish to call it, to eat healthier this year; and I’m no exception. My intention is to eat less meat and I’ve challenged myself to cook more vegetarian meals that my family, and yours, will find pleasing to the eye and the taste buds, whether they be the young, the finicky, or the only-meat-and-potatoes type.

Primavera means “spring” in Italian and Pasta Primavera is a pasta dish with a variety of vegetables; perfect for a quick dinner, it is a cinch to prepare and great for using whatever is in the fridge.

Pasta Primavera

8 oz. Barilla multi-grain rotini, penne, or spaghetti pasta

12 oz. grape tomatoes, sliced lengthwise

2 small zucchini, quartered lengthwise and chopped

8 oz. package spinach

½ onion, chopped

3 cloves garlic, minced

2 T. extra virgin olive oil

red pepper flakes

Prepare 8 oz. of  pasta according to package directions.  Meanwhile, heat 1 tablespoon of oil, sprinkled with red pepper flakes, sauté spinach over medium heat for two minutes, turning to expose heat to top leaves. Remove and set aside.  Add 1 tablespoon olive oil and sauté onions over medium heat until soft and translucent, about 2 minutes, stir in garlic. Add tomatoes and cook until softened and juices make a sauce.

Place the drained pasta back in the pasta pot, top with tomato sauce, add spinach, toss. Sprinkle with grated parmesan if desired and serve.

Serves 4.

Note: If you’re not interested in meatless, add pancetta or crumbled or sliced Italian sausage. Remember recipes are just a jumping off point for your creativity!

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