August 16, 2017

Daily Archives

  • Eggplant Caponata Sandwiches

    Makes 5 cups of caponata, enough for about 10 sandwiches

    1/3 cup olive oil
    1 medium eggplant, peeled and cut into small cubes, about 4 cups total
    1/2 sweet pepper, diced
    1 small onion, diced
    4 oz. Baby Bella organic mushrooms, chopped
    3 cloves garlic, minced
    1/2 cup kalamata olives, pitted and sliced
    1 6-oz. can organic tomato paste
    3 Tbsps. red wine vinegar
    1 […]

  • Easy French Ratatouille

    Makes 8 to 10 servings

    2 large eggplants
    2 yellow onions
    3 bell peppers
    6 to 8 zucchini
    4 tomatoes
    1 1/2 to 2 Tbps. olive oil
    3 to 4 cloves garlic
    1 bay leaf
    3 to 4 sprigs thyme
    1/4 cup loosely packed basil, sliced into ribbons
    Extra basil for garnishing
    Salt and pepper

    Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer […]

  • Herbed Sweet Corn & Tomato Salad

    Serves 6

    6 ears sweet corn
    4 tomatoes, as ripe as possible
    1/4 cup fresh mint leaves
    1/4 cup fresh mixed herbs – like Italian parsley, basil, rosemary, sage
    1 Tbsp. olive oil
    Salt and black pepper, to taste
    3 oz. feta cheese, crumbled

    Put about an inch of water in a large pot. Add the corn and steam over medium-high heat for […]