Mediterranean Chickpea Salad

INGREDIENTS:

1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chickpeas, drained and rinsed
2 cups halved cherry tomatoes
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta

DIRECTIONS:

In a medium bowl, whisk together dressing ingredients.
Combine all salad ingredients in a large bowl.
Add the dressing to the salad bowl, and stir to combine.
Allow salad to sit for at least 10 minutes in the refrigerator for the flavors to come together.
Serve cold.

Twice Baked Potatoes

Ingredients:
6 large baking potatoes
1/2 cup butter or stick margarine, softened
1 cup milk or whipping cream
1/2 pound bacon, cooked and crumbled
1 1/2 cups (6 ozs) shredded cheddar cheese
1 Tbsp minced chives
1/2 tsp salt
dash of pepper & paprika

Directions:

1. Bake the potatoes at 375 degrees for 1 hour until tender. Cool. 
2. Cut a thin slice off the top of each potato and discard.
3. scoop out the pulp, leaving a thin shell.
4. In a bowl, mash the pulp with butter.
5. Stir in milk, bacon, 1 cup cheese, chives, salt and pepper. Spoon into potato shells.
6. Place on ungreased cookie sheet. Bake at 375 degrees for 25-30 minutes. 
7. Sprinkle with remaining cheese, and bake 2 minutes longer or until cheese is melted. 
8. Garnish with paprika.

Pumpkin and Feta Risotto

1 small pumpkin
2 Tbsp olive oil, plus more for roasting pumpking
1 c diced onion (about 1 medium onion)
1 c aborio rice
6-8 c broth (chicken or veggie)
1/2 c feta cheese
salt and pepper

1. Roast the pumpkin: Preheat oven to 350 degrees. Cut the pumpkin into 2″ thick wedges. Toss with a healthy drizzle of olive oil and sprinkle of salt, and place on a rimmed baking sheet. Roast for up to 1 hour. You want the pumpkin to be cooked through and slightly caramelized around the edges, but still a little toothsome. You don’t want it to get mushy when you fold it into the risotto. Cut the roasted pumpkin into 1-2″ pieces and set aside.
2. In the meantime, heat stock to a simmer over medium flame. Reduce heat to lowest setting, keeping the broth hot but making sure it doesn’t cook off.
3. Heat olive oil in a large pot over medium heat. Add onion and saute until translucent, about 2 minutes. Add rice, stirring to make sure that all of the grains get coated with oil, and cook until rice begins to turn translucent, about 2 minutes.
4. Begin adding broth, 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.) Risotto is done when the rice is al dente—is should be cooked through but still have a tiny bite. You may not use all of the broth. In fact, towards the end of the cooking process—which should take about 18-20 minutes—start tasting along the way and adding broth in amounts less than a 1/2 cup. Add the pumpkin at the same time as the third or second to last batch of broth so that the flavors incorporate well.
6. Turn off heat. Stir in feta, salt and pepper. When serving, garnish with a little extra crumbled feta.

Fried Eggplant Balls

Ingredients

1 3/4 teaspoons salt
1 large eggplant, peeled and cubed
1/4 cup chopped onion
3/4 cup chopped green bell pepper
1 1/2 cups bread crumbs
2 eggs
1/2 ounce shredded Cheddar cheese
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1 quart vegetable oil for frying

Directions

1. In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
2. Chop the cooked eggplant.
3. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt.
4. Cool and chill 2 to 3 hours or overnight.
5. Place flour in a bowl.
6. Beat the remaining egg in a separate small bowl.
7. Drop mixture by heaping teaspoonfuls into the flour and coat completely.
8. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
9. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

Tater-dipped Baked Eggplant

Ingredients

1/4 cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup instant mashed potato flakes

Directions

1. Preheat the oven to 450 degrees F. Melt butter in a shallow baking dish in the oven while it is preheating.
2. In a small bowl, mix together the egg, salt and pepper.
3. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat.
4. Place the coated slices of eggplant into the hot buttered dish.
5. Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Olive Oil Roasted Eggplant with Lemon

Ingredients

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease.
2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters.
3. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
4. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
5. Remove from the oven and sprinkle with lemon juice. Serve hot.

Easy Fried Eggplant

Ingredients

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Dip eggplant slices in egg, then in crumbs, and place in hot oil.
3. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Eggplant French Fries

Ingredients

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long Salt 1 cup Milk 2 Eggs 3/4 cup Flour 3/4 cup Self-Rising Cornmeal ½ teaspoon Salt Vegetable or Canola Oil for deep frying 3 teaspoons Ranch Salad Dressing & Seasoning Mix Ranch Dressing

Method:

1. Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes. 2. Rinse and pat dry with paper towels. 3. In medium bowl, mix milk and eggs until well blended. 4. In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix. 5. Heat oil in frying pan on high heat. 6. Dredge eggplant fries in egg mixture and then dredge in cornmeal mix. 7. Carefully place fries in hot oil. Fry 3 minutes or until golden brown. 8. Drain on paper towels. 9. Serve hot with ranch dressing.

Roasted Eggplant & Feta Dip

Ingredients

1 medium eggplant, (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese, preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Pinch of sugar, (optional)

Method:
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.
3. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.
4. Transfer to a cutting board until cool enough to handle.
5. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
6. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
7. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


*You can also use this as a topping for chicken breasts - spoon dip over the raw boneless/skinless chicken breasts and bake for 30-45 minutes at 350 degrees.

Acorn Squash with Tomato and Feta

Ingredients

2 cups peeled and cubed acorn squash

2 eggs

1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix (or breadcrumbs)
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese.
4. Season with salt and pepper. Transfer to the prepared casserole dish.
5. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
6. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Summer Squash Slaw

Ingredients


2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

1. In a large bowl, combine squash, zucchini, red pepper and onion.
2. In a small bowl, combine remaining ingredients; mix well.
3. Pour over squash mixture and toss to coat.
4. Cover and refrigerate. Serve with a slotted spoon.

Summerly Squash

Ingredients

2 tablespoons olive oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender.
2. Mix in the tomatoes, and season with salt and pepper.
3. Continue to cook and stir about 5 minutes.
4. Mix in the zucchini, yellow squash, bay leaf, and basil.
5. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.
6. Remove bay leaf before serving.

Summer Squash Puffs

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup shredded cheddar cheese

Directions

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F.
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash, onion, and eggs.
4. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt.
5. Thoroughly blend the squash mixture into the flour mixture.
6. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp.
7. Drain on paper towels.

Keep them small. If they are too big, they may still be "wet" in the middle.

Panko Parmesan Fried Zucchini

4 cups vegetable oil for frying
1/2 cup all-purpose flour
salt and pepper
1 egg, lightly beaten
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large zucchini cut in 3/4 inch disks

Method:
1. Heat oil in a heavy sided saucepan to 350 degrees.
2. Meanwhile, toss flour with a generous pinch of salt and pepper. Place in a dish.
3. Place beaten egg in another dish, and toss panko and parmesan in another dish.
4. Dip each piece of zucchini in flour mixture and tap off excess. Dip in egg, and finally in panko mixture. Place all prepared zucchini slices on a platter until oil reaches 350 degrees.
5. Add two pieces of zucchini at a time to hot oil and cook for about 1-2 minutes per side, until the breadcrumbs turn a nice golden brown.
6. Remove to a cooling rack or a platter lined with paper towels.
7. Sprinkle with more salt and pepper.
8.Repeat with remaining zucchini slices. Serve warm.

Garden-Fresh Grilled Ratatouille

Ingredients

1 medium unpeeled eggplant, cut lengthwise into 1/2-inch slices
1 medium unpeeled zucchini, cut lengthwise into 1/2-inch slices
1 red bell pepper, quartered lengthwise
1 medium red onion, cut crosswise into 1/2-inch slices
2 plum tomatoes, halved lengthwise
5 tablespoons 100% Extra Virgin Olive Oil, divided
1 teaspoon salt, divided
1/2 teaspoon coarse black pepper, divided
2 teaspoons red wine vinegar
3/4 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
2 tablespoons fresh basil leaves, cut in very thin strips
1 tablespoon minced fresh flat leaf parsley
1/4 cup shredded Parmesan cheese

Directions

1. Heat grill to medium heat.
2. Combine eggplant, zucchini, red pepper, onion slices and tomato halves in extra large bowl.
3. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.
4. Grill eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred.
5. Grill tomatoes over indirect heat about 5 minutes or until softened.
6. Cool vegetables. Chop into 3/4-inch pieces.
7. Combine vinegar, oregano, garlic and remaining 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well.
8. Add grilled vegetables, basil and parsley; toss to coat.
9. Serve at room temperature, sprinkled with Parmesan cheese.

Ricotta Stuffed Zucchini

Ingredients

2 zucchini, halved lengthwise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon.
3. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
4. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl.
5. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
6. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Black Bean Avocado Salsa

1 can black beans, rinsed and drained

1 packet of dry Italian dressing

2 avocados, cut into chunks

1/2 of a red onion, diced

2 cups chopped tomatoes

3 Tbsp fresh lime juice

3-4 Tbsp chopped cilantro

1-2 finely chopped jalapeno peppers, seeded unless you can really take the heat
1/8 tsp salt

1 cup roasted corn (optional)

Oh Yum!

Pico de Gallo Pilaf

Ingredients:
1 Tbsp. extra-virgin olive oil

1/2 c. orzo pasta
1 c. white rice
2 c. chicken broth or vegetable broth
4 plum tomatoes, finely chopped
1 small onion, red or white, finely chopped
1 jalapeno pepper, seeded and finely chopped
A handful of cilantro leaves, finely chopped
1 lime, zested and juiced
salt

Method:
1. Heat the olive oil in a sauce pot over medium heat.
2. Add the orzo and toast until deep golden.
3. Stir in the rice and broth and bring to a boil.
4. Reduce the heat to low, cover the pot and simmer for 17-18 minutes.
5. In a small bowl, combine the tomatoes, onions, jalapeno, cilantro and lime zest and juice. Season with salt, to taste.
6. When rice is cooked, fluff with fork and stir in the salsa.

Sauteed Spinach

Ingredients

• 4 cups spinach
• 1/4 cup low fat cream
• 2 cloves garlic crushed and made into paste
• 1/8 teaspoon cayenne
• 1/8 teaspoon black pepper
• 1/4 cup pine nuts
• 1/4 cup chopped green onion
• Handful of chopped fresh basil
• Salt

Method

1. Preheat pan and add olive oil.
2. Add spinach and allow to wilt down. Stirring for 1 minute.
3. Add garlic, cayenne, black pepper. Stir for 2 minutes.
4. Add low fat cream -stir and leave until bubbly.
5. Top with pine nuts, green onion and fresh basil.
6. ENJOY!

Zesty Tip: To make garlic paste, add a bit of salt to your cutting board and crush the clove of garlic on top.  Then using your knife smear the garlic back and forth into the salt mixture.  The salt will help form a paste by breaking down the garlic and you are ready to go.

Chickpea Patties

1 15.5 ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 tsp cumin
Kosher salt and black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
1/2 cup low fat yogurt (preferably greek)
3 tbsp. fresh lemon juice

• In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.

• Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

• Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

• In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper.

Definitely give this recipe a try! The chickpea patties are so yummy that you won’t even notice that they are “health” food! From carrots and cake.