Eggplant Parmesan

I love eggplant parmesan, but I don't like having to bread and fry the eggplant.  It just absorbs too much oil and that kind of freaks me out.  So, I decided to roast the eggplant slices and it turned out great!  I use my Quick and Easy Marinara recipe, but you can use jarred if you want.  I decided to add Italian sausage to the sauce since we hadn't eaten meat in about 10 days, but that's definitely optional. 

Serve this with your favorite pasta.  I used whole wheat capellini, which is a little thicker than angel hair.  Loved this dish, and it was even better the next day.

2 large purple eggplant (about 2 lbs. total), cut into 3/4" slices
Olive oil (about 1/2 cup)
Salt and pepper
About 3-4 cups marinara sauce
2 links Italian sausage, if using
1/2 cup fresh basil*
1 cup shredded mozzarella
1/2 cup fresh grated Parmesan

Cook the sausage, if using.  Drain in a paper towel lined bowl and set aside until marinara is done.  Add the sausage and basil to the marinara when it is done simmering.

Line a baking sheet with foil and top with a baking rack.  Put olive oil in a small bowl and use a pastry brush to coat both sides of each eggplant slice.  Sprinkle with salt and pepper (I only do this on one side). Place on the baking rack.  Bake at 400 degrees for 20 minutes.  Turn the eggplant over and continue baking another 20 minutes.  You'll need one baking sheet and rack for each eggplant.

Coat a 9x13 inch baking dish with cooking spray.  Put about 1 cup of marinara sauce on the bottom of the pan.  Add roasted eggplant slices.  Top with remaining sauce.  Add mozzarella and Parmesan.

Bake at 400 degrees an additional 10-15 minutes, or until cheese begins to brown.

Serve with your favorite pasta.  Great when accompanied by salad and garlic bread!

*There is fresh basil in my sauce recipe.  If you use a jarred sauce or another recipe, be sure to add fresh basil.

Roasted Veggie Enchilada Casserole

I had an eggplant that I needed to use so I decided to make stacked enchiladas filled with roasted vegetables and black beans.  I used salsa instead of enchilada sauce and it turned out great.  You can use any combination of vegetables.  Roasting them just brings out more flavor.  Avocado added a creamy element to the dish.  Very satisfying!

1 medium purple eggplant, cut into cubes (or about 3 small eggplants)

1 red bell pepper, cut in thirds and seeded

1 thick (about 1") slice of onion (not separated into rings)

1 can black beans, drained and rinsed (or flavored beans drained but not rinsed)
1 (16 oz.) jar salsa (about 2 cups)
6-8 oz. shredded cheese, (I use colby/jack or Mex blend)
1-2 avocadoes, sliced thin

Juice of 1 lime

8 small tortillas, cut in half

First, roast the veggies:  Put the eggplant and squash on a foil-lined baking sheet and drizzle with olive oil.  Season with salt and pepper.  Do the same with the peppers and onion on another baking sheet.  Bake at 375 degrees for about 25 minutes.

When the peppers and onion are cool enough, cut into cubes.

Spray a large casserole dish with cooking spray.  Put about 1/3 of the salsa on the bottom of the dish.  Line with five of the tortilla halves.  Top with the roasted eggplant, onions, and red pepper.  Top with 1/2 the cheese.  Top with five tortillla halves.  Add the sliced avocado, black beans, and lime juice.  Top with remaining tortilla halves, salsa and remaining cheese.

Bake at 375 for about 20-25 minutes until brown and bubbly.

Veggie Lasagna

I haven't made lasagna in ages and this one turned out really tasty.  We now have prewashed baby kale at work so I used a 5 oz. package of that plus about another 2-3 oz. of baby spinach.  I added mushrooms and onions and included some rehydrated porcini mushrooms that I had leftover from a risotto dish.  I used Italian Fontina cheese instead of mozzarella because that is what I had.  I'm sure mozzarella would work just as well. 

I think the trick to a good lasagna is to not load up on the ingredients.  More is not merrier when it comes to lasagna.

12 lasagna noodles (I use whole wheat), or use no-bake noodles

8 oz. baby kale and/or baby spinach, pre-washed
½ large sweet onion, cut in half and thinly sliced
2 cloves garlic, minced
8 oz. mushrooms (I like baby bellas), sliced
1 oz. dried porcini mushrooms (optional)
1 large carrot, shredded
1 t. dried thyme
Salt and pepper, to taste

1 (16 oz.) container whole or part-skim ricotta (about 2 cups)
1 egg, slightly beaten
2 cups Italian Fontina or mozzarella, grated (divided)
1/2 cup Parmesan, grated
1 t. Mexican oregano
½ cup Italian parsley, chopped

About 3 cups marinara sauce (I use my spaghetti sauce recipe, minus the meatballs)

Cook the noodles until just done.  Drain and lay flat on a clean kitchen towel.

If using dried mushrooms, add them to a cup of boiling water and reconstitute for about 15 minutes.  Remove from the water and coarsely chop. 

In a heavy large pan (I use my Dutch oven), add olive oil (about 2 T.) and cook the onion until soft.  Add the mushrooms and cook until soft and the liquid from the mushrooms evaporates.  Add the carrot and garlic.  If using, add the reconstituted mushrooms to the vegetable mixture.  Add the kale and/or spinach and cook until just wilted.  Season with thyme, salt and pepper.

In a medium bowl, beat the egg and add the ricotta, 1 cup Fontina or mozzarella, the Parmesan, oregano, and parsley.  Mix well.

Coat a 9x11 pan with cooking spray.  Cover the bottom with some of the sauce.  Add 3 noodles over the sauce.  Spread half the ricotta mixture over the noodles (use a spatula) and add another layer of noodles.  Add the vegetable mixture and top with a little sauce.  Add another layer of noodles and the remaining ricotta mixture.  Add the last layer of noodles.  Top with sauce. 

Make sure the top layer of noodles is completely covered with sauce.  Use your fingers and press the noodles down into the sauce, if necessary.  Cover with foil and bake at 375° for 40 minutes.  Uncover and top with remaining cheese.  Bake for about 15 minutes or until cheese starts to brown.

Let sit at least 15 minutes before cutting and serving.

Green Chiles & Cheese Casserole

My mom used to make this casserole and my sister, Arndis, is crazy about it.  I remember her buying canned green chiles to take back to Iceland.  The original recipe has a ton of cheese in it so I cut way back on that.  I also topped it with salsa instead of the original tomato sauce.  So yummy and even better the next day.

2 (7 oz.) cans whole green chiles (preferably fire roasted), drained

1 small (5 oz.) can evaporated milk
4 eggs
10-12 dashes tabasco
1 T. flour (I use brown rice flour)
1 t. baking powder
1 cup (about 4 oz.) finely shredded cheese (I use CoJack or Mexican Blend)
¼ cup salsa or picante sauce (not too chunky)

In a medium bowl, whisk together eggs, milk, tabasco, flour and baking powder until very well blended.
 

Coat a serving dish (about 8”x8”) with cooking spray.  Cut one side of the chiles lengthwise so that they lay flat.  Line the serving dish with one can of the chiles.  Top with half the cheese.  Repeat with another layer of chiles and cheese.
 

Top with the egg mixture and press down with your fingers to make sure all of the cheese is covered by the egg mixture.
 

Bake for about 25 minutes at 375 degrees.  Remove and top with salsa.  Bake an additional 2-3 minutes.  Let sit for 10 minutes before serving.

 

Here's a slice of this tasty goodness:

 

Asian Slaw

Made this slaw for fish tacos (next post).  Super good!

3 cups Napa cabbage, shredded or thinly sliced

1 cup radicchio, shredded or thinly sliced
½ red pepper, thinly sliced
1 cup cilantro, chopped
2 or 3 thin slices red onion, cut into fourths

1/4 cup rice vinegar
2 T. toasted sesame oil
2 T. pickled ginger, finely chopped
2 cloves garlic, minced
Salt and pepper

In a large bowl, combine the vinegar, oil, ginger, garlic, salt and pepper.  Add the cabbage, radicchio (or more cabbage if you don’t have radicchio), red pepper, cilantro, and onion slices.

Refrigerate for about an hour before serving.

Fish Tacos...Asian Style!

I usually make fish tacos using some type of chipotle slaw, but this time I decided to go Asian.  Marinated the tilapia and made an Asian Slaw that was super tangy and good.  Here's the marinade recipe:

3-4 Tilapia fillets
1 lime, juiced
1/4 c. peanut oil
1/2 c. low sodium soy sauce
1 T. pickled ginger
1 large garlic clove, smashed and sliced
1 T. toasted (dark) sesame oil
Splash of fish sauce
Pinch of cloves, or 3-4 whole cloves
1 t. coriander

Combine all ingredients in a baking dish where the tilapia fillets fit well.  Marinade at least an hour, turning once.

Preheat oven to 425 degrees.  Put a cast iron skillet in the oven and heat for about 10 minutes.  Remove skillet and put fillets in it.  Put back in oven for 5 minutes.  Remove and flip the fillets and bake for another 3 minutes.

Serve with tortillas and Asian slaw.

Pumpkin Bread

It's that time of year when I start craving pumpkin bread.  I just used an old tried and true recipe but decreased the sugar.  Next time I think I'll replace the oil with applesauce.

1 (15 ounce) can 100% pumpkin (not pumpkin pie mix!)

4 eggs
1 cup vegetable oil (I used grape seed oil) 
2/3 cup water
2 cups white sugar  
1 t. vanilla      
3 1/2 cups all-purpose flour 
2 t. baking soda
1 1/2 t. salt
1 ½ t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
1/4 t. ground ginger
1 cup walnuts

Preheat oven to 350 degrees.  Coat pans with cooking/baking spray.  You can use three 7x3 loaf pans, 5 mini loaf pans, or do what I did and use 1 large pan and 3 mini pans.  

In a large bowl, using a beater, mix pumpkin, eggs, oil, water, sugar, and vanilla.

In a separate bowl, whisk together the flour, baking soda, salt, and spices.  Add this mixture to the pumpkin and blend until combined.  Stir in walnuts.

Pour batter into prepared pans and bake minis for about 50 minutes and large pans for 65-70 minutes.  The loaves are done when a knife inserted into the middle comes out clean.  Let cool for a few minutes and then remove from pans and cool completely on a baking rack.

I like to mix a little sugar and cinnamon and sprinkle it on top of each loaf before baking, at least when I remember to do this! 

 

Shrimp Risotto

This was so delicious!!  I made shrimp stock earlier in the day using my frozen shrimp shells and then made risotto with the stock.  Totally wonderful!

UPDATE: Last night I made this risotto again but I didn't have fennel. So, I skipped the fennel and added frozen tiny peas before adding the spinach. Fabulous!! 

1 T. butter

2 T. olive oil

3/4 cup sliced shallots

1 fennel bulb, sliced

4 cups (more or less) stock, heated

6 oz. baby spinach, rough chopped

1 lb. shrimp, peeled and deveined

1 cup Arborio rice

½ cup dry white wine

¼ cup fresh grated Parmesan
1 T. butter

Zest of 1/4 lemon
Salt and pepper

Heat the butter (1 T.) and olive oil in a large skillet. Add the fennel and sauté until soft, about 5 minutes. Add the shallot and continue cooking about 5 minutes.  Season with salt. Meanwhile, heat your stock and keep it simmering on the stove.
 

Add the rice to the shallot mixture and stir well. Cook for about 5 minutes and keep stirring. Do not brown the rice; you are just releasing the starches. Add the wine and cook until liquid is absorbed. Add a ladle or two of stock into the rice mixture. Simmer until the rice has absorbed the liquid, stirring often. Keep doing this until all of your stock is gone, or until the rice is done. Taste the rice. It should be soft but still have a bit of a bite.

Add the spinach and cook for a minute or two.  Add the shrimp and cook until pink, about 3 minutes. 

Finish the risotto with the Parmesan, 1 T. butter,  and lemon zest. 

Shrimp Stock

 

So, I made my own shrimp stock and it turned out great. I save the shells in the freezer from shrimp that I cook and today I got to use them.  I started off with a huge pot and sauteed the shells in some olive oil for about 10 minutes.  Then I reduced the heat a little and added a whole sliced red onion (skin and all), a diced carrot, 3 garlic cloves (smashed), a diced celery stick, and a bunch of fresh herbs (thyme, oregano, dill).  Also added a tablespoon of fennel seed, a couple of bay leaves, and a generous pinch of saffron.  Seasoned with salt and pepper.

 

I cooked this mixture for about 30 minutes.  I added a splash of water now and then so it wouldn't burn but didn't add all the water until everything was cooked down.  Once it was, I added about 4 quarts of water and brought it to a boil.  Then I simmered it for about a half hour and that was it.  Best broth ever for sure!

 

Mushroom, Spinach and Tomato Sauce

 I wanted to change up my usual pasta sauce recipe so I added mushrooms and spinach.  Turned out really good and it was a great way to eat plenty of veggies.  Here is the finished sauce:

1/2 pound (or more) mushrooms (I used portobello), sliced
1-1/2 pounds tomatoes, diced
6 oz. baby spinach, roughly chopped
2-3 cloves (1 T.) garlic, minced
1/4 cup pine nuts, lightly toasted
1 t. fennel seeds, crushed
1/2 t. fresh lemon zest
Parmesan
Reserved pasta water

Saute mushrooms in olive oil for about 5 minutes.  Add the garlic, fennel seeds, and tomatoes.  Season with salt and continue cooking about 8 minutes or until mixture gets saucey.  Add the spinach, pine nuts, and lemon zest.

Cook pasta of your choice (I used ravioli, but it certainly doesn't have to be stuffed pasta) and add to the sauce.  Add a little pasta water if necessary.  Serve topped with parmesan.

Pasta with Shrimp and Marinated Artichoke Hearts

I've been making this cold shrimp pasta for years.  I normally use 21/25 count shrimp, or even smaller, but I have shrimp that I brought back from Pensacola that is huge, so I just cut them in half and some in thirds.  I love marinating my artichoke hearts because they turn out way better than the canned or jarred ones.

I usually make this dish ahead of time.  I cook and peel the shrimp and marinade the artichoke hearts the day before.  I take the marinade out of the refrigerator an hour or two before assembling the salad so the olive oil comes back to room temperature.  I also add the cooked shrimp to the marinade while I'm boiling the pasta and chopping the rest of the ingredients. 

You can eat the salad right away but I prefer to eat it cold.  I do take it out of the refrigerator about an hour before serving.

2 (14 oz.) cans artichoke hearts, drained and cut into fourths.

¾ cup olive oil
Grated zest of one lemon
Juice of one large lemon
2 T. sherry or red wine vinegar
2 t. oregano, preferably Mexican
2 cloves garlic, finely minced
½ t. each pepper and salt

Combine the above ingredients in a saucepan and bring to simmer.  Remove from heat and let sit for a few hours at room temperature or refrigerate overnight. 

In a large serving bowl, combine marinated mixture with the following ingredients:

1-1/2 lbs. cooked, peeled and deveined shrimp

14 oz. cooked large (not jumbo) shell pasta (or pasta of your choice)*
½ cup finely chopped red onion
½ chopped Italian parsley
1 pint cherry or grape tomatoes
½ cup sliced black olives (2.25 oz. can)

*The only large (not jumbo) shells I have ever found here are Skinner brand.  They come in 12 ounce packages but I find that 14 ounces just works better for this salad.  So I add another 2 ounces of shells (that's one cup dry).

Potato Pepper and Tomato Frittata

I've been perfecting my frittata recipe and finally think I have it perfect.  First, we've decided we like our frittata thinner so I use less eggs.  Second, I now use a cast iron skillet, which cooks everything evenly and I never have a problem with the frittata sticking.  Third, I found that onions overpowered the rest of the ingredients, especially when eating leftovers, so now I use shallot.  Lastly, the addition of tomatoes (I had leftover campari tomatoes) and a sprinkling of finely grated parmesan over the top made it smell like pizza.  Nothing ever wrong with the smell of pizza!

5 small red potatoes, peeled and cut into small cubes (about a cup or so)
½ green bell pepper, cut into one inch strips
1 medium shallot, sliced thin and roughly chopped
8 eggs
3 green onions, chopped, green part only (chives would be fine too)
5-6 dashes Tabasco or other hot sauce
1 t. all purpose seasoning (I use Anna’s herbs)
¼ cup milk
About 10 tomato slices (like Campari or Roma)
Fresh grated parmesan (about ¼ cup)
 

Heat a tablespoon or two of olive oil in a cast iron skillet (or other skillet if you don’t have a cast iron one).  Add a tablespoon of butter and sauté the potato cubes for about 8 minutes.  Add the green pepper and continue cooking for 5 minutes.  Add the shallot and cook another 2-3 minutes.  Season with salt and pepper.

 

In a large bowl, whisk together eggs, milk, green onions, Tabasco and your favorite all-purpose seasoning (I use Anna’s Herbs from Austin).  You can also season with salt and pepper if you don’t have a favorite all-purpose seasoning.   

 

Add egg mixture to cooked vegetables and reduce heat to medium low.  Stir the eggs until they start to scramble.  Add tomato slices and top with the grated parmesan.

 

Bake in a preheated 375 degree oven for about 15-20 minutes or until just set in the middle.  Keep checking it with a knife to see if the middle is set.  Remove from oven and let rest for about 10 minutes.  Run a knife around the edges.  Put a large plate over the skillet and invert the frittata onto the plate.  Use another plate and invert again so the tomatoes are on the top.

 

Cut into wedges and serve.  Really good hot, warm, or even cold the next day for breakfast!

Pasta with Fresh Tomatoes and Sausages

This is one of my favorite easy dinners to make.  I buy stuffed pasta at Costco (this one is spinach and cheese filled ravioli) and use the Campari tomatoes I find there as well for the sauce.  The addition of the Italian sausages makes it nice and hearty (and makes Stuart happy).

1 package (about 1 pound) of stuffed pasta of your choice
1-1/2 pounds fresh tomatoes, chopped (I use Campari when possible)
2-3 cloves fresh garlic, minced
1 t. fennel seeds, crushed*
Handful of fresh basil, chiffonade (roll leaves up like a cigar and cut into strips)
3 links Italian sausages
Fresh grated parmesan

First, cook the sausages:  Put sausages in a skillet and cover with water.  Bring to a simmer and cook for 8 minutes.  Do not let the water boil or the casings will rupture.  Remove sausages and coat with olive oil.  Grill them for about another 8 minutes or until you have good grill marks on all sides.  You can also finish them in the oven if you don't want to grill.  This can be done well ahead of time.  Once they have cooled, cut the sausages into slices.

Cook the pasta in a large pot of well-salted water according to package instructions.

In a large skillet, heat about 2 T. of olive oil.  Add the tomatoes and cook for about 10 minutes until the tomatoes are broken down and saucy (see the picture below).  Add the garlic, fennel*, and sausages and cook another 2 minutes.  Season with salt and stir in basil.

Using a slotted spoon, transfer the pasta from the pot directly into the tomato mixture.  Top each serving with fresh parmesan.

*I recently bought Italian sausages from Costco and realized later that fennel was not one of the ingredients, which is why I now add fennel to my sauce.  You can leave it out if your sausages have fennel, but it really does add a nice addition to the simple sauce.

Here is the sauce before the addition of the pasta:

BST Pasta Salad

I thought a BLT pasta salad would be a good idea but I didn't think wilted lettuce would be too good, so I used baby spinach instead, which is great wilted.  So, I had to name it BST instead of BLT.  Turned out really good and I loved the croutons.  Stuart loved having bacon!

½ loaf hearty, crusty bread (I used ciabatta), cut into cubes

1 t. garlic powder

1 t. dried parsley

1 lb. pasta (I used spiralini)

1 pint cherry or grape tomatoes, cut in half
1 bag (6-8 oz.) baby spinach
½ pound bacon
½ cup (or more) grated fresh parmesan
¼ cup olive oil + more for croutons
2 T. sherry vinegar (just about any wine vinegar will do)
1 t. Dijon mustard
1-2 T. minced shallot

First, make the croutons:  Put the bread chunks into a large bowl and drizzle with olive oil.  Add the garlic, parsley, and a light dusting of parmesan.  Stir well.  Spread out on a foil-lined baking pan and bake at 375° for about 15 minutes.

Cut the bacon into bite-sized pieces and put in a large skillet.  Turn the heat to medium and cook the bacon until done.  Drain well on a paper-towel lined dish.

Bring a pot of well-salted water to a boil and add pasta.  Cook until just done and drain.

In a large serving bowl, add the vinegar, Dijon, and shallot.  Season with salt.  Whisk in the olive oil until well blended.  Add the pasta to the vinaigrette and stir to incorporate.  Add the tomatoes, baby spinach, bacon, and parmesan.  Mix well.

If you are serving the salad to a crowd, mix in the croutons.  If not, just put the croutons on top of individual servings and save the rest of the croutons for your leftover salad.

 

Mango Blueberry Salsa

I was going to make my Mango Avocado Salsa but I couldn't find a ripe avocado and I had mangoes ready to be used.  So, I decided to substitute blueberries for the avocado.  Mom has a freezer full of blueberries (that she picks herself) so I've been using them while we're here in Florida.  Thanks mom!  I really like the salsa with the blueberries and it looks better too.

Serve the salsa with "scoop" style tortilla chips cause the blueberries don't stay on the flat chips (as I found out).

2 mangoes, peeled and diced
1 cup fresh (or in my case, frozen) blueberries
3 T. chopped fresh cilantro
2 T. fresh lime juice
1/2 red pepper, finely diced
1 T. pickled jalapeno, finely diced
2-3 T. red onion, finely diced

Combine ingredients and season with salt.  Be careful with the salt if you are using salted chips.  The ingredients don't need to be exact measurements; salsa is very forgiving.  This is also good with grilled chicken and pork tenderloin.

Really Colorful Quinoa

This quinoa was inspired by my mom's bowl.  Seriously, the colors worked beautifully together, and it tasted great too!

2 cups water + 1 t. Better than Bouillon (or 2 cups broth)
1 cup quinoa

1 pint grape tomatoes, halved
1 yellow or orange bell pepper, seeded and diced
1 (15-ounce) can black beans, rinsed and drained

1 cup corn*
1/4 cup finely diced red onion
1-2 T. minced jalapeno peppers
½ cup cilantro
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
 
2-3 T. fresh squeezed lime
1 T. apple cider vinegar
3 T. olive oil
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves minced garlic
½ teaspoon cumin                             

Combine water and quinoa and bring to a boil.  Add 1 t. Better than Bouillon (or cook quinoa in broth).  Cover and simmer about 15 minutes until done.  Place cooked quinoa in a large bowl and allow to cool.

To the cooled quinoa, add the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and cilantro in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cumin and pour over the quinoa and vegetables. Toss well.

Chill and add avocados when ready to serve.

*Fresh corn cut off the cob is best, but if you use frozen, just defrost it under running water.  No need to cook it.

Potato Pepper Frittata

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Now that I've made a frittata, I'm starting to experiment.  This experiment turned out great!  I think a frittata is better when it is veggie based with no meat, and I think my carnivore husband agrees after tonight.  Here is the finished product:

Here is the recipe:

10 eggs
1/4 cup water or milk
About 1-1/2 cups potatoes (I prefer fingerlings), diced
1/2 each red and green bell peppers, about 1 cup
3/4 cup sweet onion, diced
1/2 cup feta or other cheese
2-3 T. fresh chives, snipped
Olive oil
Salt and pepper

Saute potatoes and veggies in olive oil for about 15 minutes, or until tender.  Season with salt and pepper.  Whisk the eggs in a bowl, add salt, pepper, cheese, and chives.  Add egg mixture to veggies and stir the bottom and sides for about a minute or so.

Put the pan into the oven (375 degrees) and bake for about 10-15 minutes.  The time depends on your pan, etc.  Just stick a knife in the frittata to see if it is done.  Put the frittata on a large plate.  Cut into eighths and serve hot, warm, or even cold.

Here are the veggies once cooked:

Summer Squash Medley

I find summer squash to be pretty boring but it's so plentiful that I decided to come up with a way to make it flavorful while still keeping it healthy.  I buy a mixture of whatever summer squashes are available and always choose the smaller ones over the larger.  This saute only took a few minutes and the results were tasty and definitely not boring!

5-6 smallish yellow squash, zucchini, etc., cut into cubes
1/2 pint cherry or grape tomatoes, cut in half
1/2 medium sweet onion, diced
1 clove garlic, minced
2-3 T. olive oil
Salt to taste*
2 T. fresh Italian parsley, chopped
1 T. fresh Tarragon, chopped finely
1/2 lemon, juiced

In a heavy skillet or Dutch oven, heat olive oil over medium high heat.  Add the onions and squash and saute about 5 minutes.  Add the garlic clove and tomatoes and continue cooking another minute or two.  Season with salt.  Turn off heat and add the parsley, tarragon, and fresh lemon juice. 

*So why do I never give amounts for salt?  Mainly because I always use Kosher salt, which is coarse.  Regular table salt, like Morton's, is very fine and a single teaspoon contains more salt than over a tablespoon of Kosher or other coarse salt.  The only time I use table salt is in baking.

Grilled Panzanella

Panzanella is an Italian salad made from tomatoes and stale bread.  You are supposed to soak the bread and squeeze it dry, but that doesn't sound good to me so I made croutons instead.  I normally don't have white bread but this was a beautiful rustic, crusty bread that I bought from Central Market for our Frittata dinner with Rob.  The croutons were amazing, and I couldn't believe how well they held up in the salad.  Not mushy at all.  Even the next day they were still good.  Any hearty bread will do.

I used beautiful tomatoes and I grilled vegetables to bring out more flavor.  Any combination of vegetables will work.  Just use what is in season and looks good.

I served the salad on a bed of spinach for even more veggie goodness.  With the addition of beans, this was all we needed for dinner.  Well, that and some good wine!

¼ cup olive oil + more for bread

About 4 cups leftover crusty rustic bread, cut into 1-inch thick pieces

1 teaspoon minced garlic

2 T. finely grated fresh Parmesan

1 teaspoon Dijon mustard

2 tablespoons champagne vinegar
Juice of 1/2 lemon 

Kosher salt

2-3 ripe tomatoes (about 2-3 cups), cut into 1-inch cubes

10 large basil leaves

1/2 inch slice of red onion (do not separate rings)

1 red bell pepper, seeded and cut in half

1 yellow bell pepper, seeded and cut in half

2 small Japanese eggplants, cut lengthwise

1 yellow squash or zucchini, cut lengthwise

1 can (15 oz.) cannellini beans, rinsed and drained

To make the croutons:  In a large bowl, toss the bread with olive oil until well coated but not soggy.  Add minced garlic and a sprinkling of fresh finely-grated Parmesan.  Mix well.  Put on a foil-lined baking sheet and bake at 400 degrees for about 10-15 minutes, stirring once.  Let cool.

Coat the onion, bell peppers, eggplant, and squash (or whatever veggies you are using) lightly with olive oil.  Sprinkle with Kosher salt.  Grill until vegetables are tender and have good grill marks.  Let cool.  Cut the veggies and onion into chunks after they cool.

In a large salad bowl, whisk together vinegar, Dijon, lemon juice, and ¼ cup olive oil.  Season with salt.  Add the tomatoes and allow to marinate for about 20 minutes.  Add the beans, grilled vegetables, basil, and croutons.  Mix well.  Season with salt, if necessary.  Let sit for about 20 minutes before serving. 

Frittata

Finally, I made a frittata!  I invited Rob over for dinner since he was leaving the next day for Iowa.  I decided on a frittata but kind of freaked out the night before and had to call my girl, Roxy, for instructions.  As usual, Roxy came through with perfect instructions.  I used sausage, peppers and onions for the filling.  I used Parmesan cheese cause that's what I had, but just about any cheese will do.  I will definitely be experimenting in the future!  Here are the basic instructions:

12 eggs, beaten with 1/4 cup water
1 cup fresh grated Parmesan, reserve about 1/4 cup for the top
2 links Italian sausage (I used mild made by Central Market)
About 3 cups diced green and red peppers and sweet yellow onion
Olive oil

Preheat oven to 375 degrees.

In a large (12" works fine, as does a deep 10") oven-proof, non-stick skillet, brown the sausage.  Remove to a paper-towel lined bowl with a slotted spoon and let drain well.  Let skillet cool and then wipe clean with a paper towel.

Heat a couple of tablespoons of olive oil in the same skillet and add the peppers and onions.  Cook until soft.  Add the sausage.

Blend the Parmesan into the eggs (reserving a little for the top).  Pour the egg mixture into the skillet.  Using a heat proof spatula, stir the eggs on the sides and bottom of the pan just to make sure the sausage is evenly distributed.  When the bottom and sides begin to set, sprinkle the top with the remaining cheese and place the skillet in the oven.

Bake for about 10-15 minutes, or until eggs are set.  I used a large 12" skillet and mine was done after 12 minutes.  If you use a deeper 10" skillet it will probably take a little longer.  Don't overcook as it will keep cooking in the pan after you take it out of the oven.

Remove from oven and let cool about 10 minutes.  Put a large platter on top of the skillet and flip it over, removing the frittata.  Let cool another 10 minutes or so and then flip it back to the other side (the pretty top side).

I served this with caprese tomatoes and a crusty French bread from Central Market.  Also served salsa on the side.  I got 8 large slices and even with Rob the Amazing Eating Machine there, we had 2 slices left over.  That's what you see in the picture since we forgot to take one before we ate.

Remember that any combination can be used for the filling.  I also think you can use less eggs, or use a combination of whole eggs and egg whites if you need to cut down on the fat.

Purple Quinoa!

You have to love purple quinoa!  The roasted beets give the quinoa this awesome color.  You want the quinoa and beets to be cold when you assemble the salad, so I usually cook the quinoa and beets the day before.

2 cups water + 1 t. Better Than Bouillon (or just use broth instead of water)
1 cup quinoa
3 beets, roasted, cooled, and cut into cubes (about 2 cups)
1/2 - 3/4 cup feta (packed in brine), crumbled
1/2 cup nuts (I used roasted pistachio but toasted pine nuts would be good too)
1 T. minced fresh shallot
2 T. olive oil
1 T. sherry vinegar (red or balsamic should work too)
Juice of 1/2 lemon
Kosher salt

Bring the water to a boil, add the Better Than Bouillon (I use vegetable) and the quinoa.  Bring back to a boil, reduce heat to simmer, and cover.  Cook for about 15 minutes or until all of the water has absorbed.  Fluff with a fork and let cool completely.

To roast beets:  Cut off the green tops, leaving about a quarter of an inch.  If you cut the tops off completely, the beets will "bleed".  Dry the beets and wrap them individually in foil packets.  Place on a baking sheet and bake for 45 minutes to an hour at 375 degrees.  Use a knife to see if they are done.  Knife will insert easily when done.  Let beets cool completely.  When you're ready for the beets, use your hands to remove the skin and then cut off the top.  The skin comes right off if you do this when they are cold.  I use gloves!

In a large bowl, combine the oil, vinegar, lemon juice, shallots and salt.  Add the cubed beets.  If you have time, let the beets marinate in the oil mixture, up to an hour.

Add the quinoa, nuts, and crumbled feta, and mix well.  Serve cold.