Lemon Cashew Herb Dip

Yield: approximately 1.5 cups

Please note that these ingredients are approximate measurements that are totally flexible. You can adjust to taste and thin the dip as desired with water!

1/2 bunch fresh cilantro (stems and leaves), rough chopped

1/4 bunch fresh parlsey leaves, rough chopped

1 large garlic clove, peeled

Juice of 2 lemons

1 cup roasted salted cashews

1/3 cup nutritional yeast

water as needed

Add all ingredients to a blender and thin with water to desired consistency.

Serve with crudite and/or crackers.

Turn into a salad dressing by thinning with water and/or additional lemon juice and whisking in olive oil.

Make creamy by blending in a dollop of cottage cheese.

Asparagus Soup

Yield: 6 to 8 servings

2 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 medium shallot, peeled and chopped roughly (3 tablespoons)

5 large garlic cloves, peeled and chopped roughly(1 tablespoon plus 2 teaspoons)

½ pound Yukon Gold potatoes, peeled and diced medium (2 medium potatoes)

4 cups vegetable or chicken stock

5 sprigs fresh thyme

1 dried bay leaf

2 pounds asparagus, white fibrous bottoms discarded, bottom inch peeled, and cut into 1-inch pieces

2 tablespoons fresh goat cheese (chèvre)

2 teaspoons freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

Breadcrumbs, optional, for garnish

2 tablespoons finely chopped fresh chives or fresh flat-leaf Italian parsley

1. Combine 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan and heat over medium-low heat until the butter is melted.

2. Stir in the shallot and cook for 1 minute until it is soft and translucent.

3. Add the garlic, and cook for 1 minute until fragrant.

4. Stir in the potatoes, stock, thyme sprigs, and bay leaf.

5. Cover and increase the heat to high until boiling, then reduce the heat to low and simmer over low heat for 10 minutes.

6. Add the asparagus, re-cover, and continue simmering for 15 minutes, until the potatoes are cooked through and the asparagus is tender.

7. Remove from the heat, then remove the thyme sprigs and bay leaf. 

8. Add the goat cheese, remaining butter, olive oil, and the lemon juice to the asparagus mixture.

9. Using an immersion blender, regular blender, or food processor, blend or process the soup until smooth.

10. Season to taste with salt and pepper.

11. Serve in soup bowls, topped with freshly grated Pecorino Romano, bread crumbs, chopped chives or parsley, and a grind of pepper.

Roasted Spiced Eggplant with Greek Salad Pita

Yields: 6 to 8 servings

Spiced Eggplant:

½ teaspoon ground turmeric

1 teaspoon ground fennel

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 large Italian eggplant, ends trimmed and cut into 1 1/2 -inch coins

2/3 cup extra virgin olive oil

Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and top with parchment paper (for easy clean up).

Combine all the spices into a small bowl and mix to combine.

Pour 1/3 cup of the oil on a sheet tray and dip each eggplant coin into the oil (both sides) to coat. Continue with the remaining oil until all the eggplant is generously coated with oil.

Evenly spread the eggplant on the sheet tray.

Season both sides of the eggplant with the spice mix.

Bake for 15 minutes. After 15 minutes, flip each coin and continue baking for another 15 minutes. Let rest on sheet tray until you are ready to serve.

Greek Salad:

Vinaigrette:

1 tablespoon finely chopped fresh oregano

3 tablespoons finely chopped fresh chives

2½ tablespoons red wine vinegar

2½ tablespoons freshly squeezed lemon juice

¼ cup extra virgin olive oil

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 large garlic clove, peeled and grated on a Microplane

Whisk to combine all ingredients in a large bowl.

Salad:

3 Persian cucumbers, end trimmed, sliced in half lengthwise, thinly sliced into half moons

20 grape or cherry tomatoes, halved and/or quartered depending on size

½ cup pitted Castelvetrano olives, thinly sliced

¼ of a red onion, ends trimmed, peeled and very thinly sliced

6 ounces feta, crumbled

½ head of iceberg lettuce, thinly sliced and then chopped

Add all salad ingredients to the bowl with the vinaigrette and toss gently to combine.

Pita Ingredients:

8 Pita

Toum Sauce (I used this recipe https://feelgoodfoodie.net/recipe/lebanese-garlic-sauce/)

Spread a generous amount of Toum on the base of the pita or inside the pita pocket. Add the helping of the salad followed by a slice or two of eggplant. Enjoy!