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dressing

Eggplant Caponata

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Eggplant Caponata

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Eggplant Caponata

1 Large Eggplant
1 Yellow Onion
2 Large Tomatoes (Heirloom or Beefsteak)
1 Clove Garlic
1/4 Cup Capers
1/4 Cup Golden Raisins
1/4 Cup Pine Nuts
1/4 Cup Chopped Parsley
1/4 Cup Chopped Mint
Salt & Pepper to Taste

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  1. In a small ball place the raisins in warm water to soak.  This makes them plump up 
  2. In a large saute pan, sauce the onion with olive oil.  These will take a while as you want them to sweat and become translucent, soft, and slightly brown
  3. When the onions are slightly translucent, add the garlic and a pinch of salt
  4. While the onions cook down, roast or grill the eggplant.  Roast at 400 degrees until slightly browned or during the summer, I like to grill the eggplant on medium high heat (direct flame) for ~10 min per side *make sure to coat each side with olive oil so they don't stick to the grill
  5. When the eggplant and tomatoes are cool enough to handle, give them a rough chop and add them to the onions, which should be slightly browned at this point
  6. Drain the raisins from the warm water they have been soaking in
  7. To the onions, tomato, and eggplant mixture, add capers (whole or chopped), pine nuts, and raisins 
  8. Cook and let the flavors combine for ~5 minutes
  9. Once the eggplant is fully soft and combined with the tomatoes and onion, add the chopped parsley and mint and remove from the hit.  Stir to combine. Flavor with salt and pepper as needed.
  10. Top fish, chicken, or use as a side dish for any meal!

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Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Tahini Vinaigrette

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Tahini Vinaigrette

Drizzle this on LITERALLY everything...just trust me!!

Tahini Vinaigrette

1/4 cup Tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
splash of water to reach desired consistency

  1. Combine all of the ingredients and whisk together.  I've been topping all of my roasted veggies with this recently!!

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Hail to the Kale

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Hail to the Kale

Amen Beyonce, Amen!  I’ve said it before and I’ll say it again.  I LOVE kale. 

Kale is extremely fibrous.  Why is this important?  Well first, the obvious, fiber is awesome!  Fibrous foods take longer to digest and therefore keep you fuller longer.  Second, kale can be massaged (think kale at a spa) ahead of time, which makes for the perfect make-ahead meal.
 
Massaging kale helps to break down its tough cellulose structure, making kale more palatable, less bitter, and easy to digest.  My preferred massage method?  Give the kale a good rubdown with your salad dressing.  Combining two steps into one.
 
Below is a super simple salad vinaigrette that will help break down the kale.  If you’re not a huge kale fan, I highly recommend you try out this technique!

Kale Salad Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tsbp dijon mustard
1 tsbp sherry vinegar
salt and black pepper to taste

  1. Whisk all ingredients together
  2. Pour vinaigrette onto kale and massage together for a few minutes

 
 

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