Roasted Eggplant “Steaks” with Chickpea, Tomato and Feta Salad

Yields: 6 servings

Roasted Eggplant

3 medium Italian eggplants (approximately 2¼ pounds), tops removed

10 tablespoons extra-virgin olive oil, divided

kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons za’atar, divided

Adjust an oven rack to the middle position, then preheat the oven to 425ºF.

Slice each eggplant in half lengthwise. With the skin side resting on a cutting board, score the flesh into a 1–inch crosshatch pattern. Score the flesh as deep as possible while trying not to cut through the skin. Open the eggplant, spreading and bending the eggplant so it lays as flat as possible, flesh side up. To accommodate this, you can make small cuts around the circumference of the eggplant to release any tension in the eggplant.

Lay eggplant halves scored side up on a parchment-lined sheet tray.

Brush olive oil (1 tablespoon + 1 teaspoon per eggplant half) evenly over flesh. Sprinkle each half with a little salt and pepper and evenly sprinkle over 1/2 teaspoon of za’atar per eggplant half.

Transfer to oven and bake for 25 to 30 minutes, rotating the tray after 15 minutes, until eggplant is soft and cooked through.

Remove from oven, evenly drizzle with the remaining 2 tablespoons olive oil and evenly sprinkle over the remaining 1 tablespoon za’atar. Lightly press (with a fork) the center of each steak to create a nice bed for the salad.

Serve on plates, scored side up and top each eggplant half with a serving of the salad.

Chickpea, Tomato and Feta Salad

1 large shallot, peeled and diced small

1 teaspoon red wine vinegar

2 tablespoons freshly squeezed lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 small Persian cucumbers (½ lb), halved lengthwise and diced on an angle into ½-inch slices

1 (15-ounce) can chickpeas drained and rinsed

25 cherry tomatoes, halved or quartered, depending on size (1/2 pound)

3 ounces Feta cheese, crumbled

¼ cup packed roughly chopped fresh parsley

¼ cup packed roughly chopped fresh mint

Add the shallot, red wine vinegar, lemon juice, salt and pepper to a medium bowl. Whisk to combine. Let sit for 5 minutes to mellow the shallot. Add the olive oil and whisk again to combine.

Add the remaining ingredients to the bowl. Gently fold to combine just before serving.

Season to taste with salt, pepper and/or additional lemon juice.

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!

Sesame Miso Spinach Dutch Baby

Yields: 8 servings

5 whole large eggs (275 grams)

¾ cup whole milk (187 grams)

3 tablespoons white miso (66 grams)

1 tablespoon soy sauce

1 large garlic clove, peeled

¼ teaspoon freshly ground black pepper

4 ounces spinach leaves (114 grams)

1 cup all-purpose flour (120 grams)

2 tablespoons unsalted butter (29 grams)

3 ounces freshly grated Gruyere cheese (85 grams)

3 tablespoons toasted white sesame seeds (28 grams)

Chili crisp, for serving

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

Once preheated, place a large (12-inch) oven-safe nonstick pan in the oven. (The pan needs to preheat which should take around 15 minutes.)

In a blender, combine the eggs, milk, miso, soy sauce, garlic and black pepper. Blend on medium for 30 seconds, until thoroughly mixed. Add the spinach, blend on high for 30 seconds until thoroughly mixed. Now add the flour and blend on medium for 15 seconds, scraping down the sides of the blender as needed.

Remove pan from the oven. Add the butter and swirl the pan until the butter is melted. Pour the blended batter into the pan. Evenly sprinkle over the gruyere cheese followed by the sesame seeds.

Bake for 25 minutes until the batter puffs up, browns and pulls away from the sides.

Remove from the oven and slide out onto a cutting board. Slice and serve. Top with chili crisp for an extra punch of flavor.

Rainbow Root Veg Gratin

Yield: 10 to 12 servings

Nonstick spray

5 tablespoons unsalted butter

1 pound turnips, end trimmed and peeled

1 pound parsnips, root end trimmed and peeled

1½ pounds golden beets, ends trimmed and peeled

1½ pounds red beets, ends trimmed and peeled

3½ ounces plus 1 ounce freshly grated Gruyere cheese, separated

3½ ounces plus 1 ounce freshly grated Parmigiano-Reggiano, separated

6 ounces fresh goat cheese (chevre)

1½ tablespoons Dijon mustard

2 cups heavy whipping cream

1 teaspoon ground fennel

1 teaspoon ground caraway

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons fresh dill, chopped finely

1 tablespoon fresh thyme, chopped finely

1 cup panko bread crumbs

1½ ounces raw walnuts (approximately 1/3 cup), chopped finely

1. Adjust an oven rack to the middle position, then preheat the oven to 375ºF.

2. Grease the bottom and sides of a 11×16-inch baking dish.

3. Add butter to a small sauté pan and heat over medium-high heat. The butter will foam up, and then subside. Swirl occasionally. After a minute or two, the butter will begin to turn golden brown. Once the butter has browned remove from heat and let cool.

4. Using a mandoline, slice the turnips, parsnips, golden beets and then red beets (make sure you do the red beets last!) 1/16 inch thick. As you slice, make separate piles (or bowls) for each ingredient, including separating the red from golden beets.

5. Add the 3½ ounces of Gruyere and Parmigiano-Reggiano and the goat cheese to a small bowl. Mix thoroughly with your fingers. It will be a little clumpy; that’s okay.

6. Add the Dijon mustard and the cream to a small bowl. Whisk to combine.

7. Add the fennel, caraway, salt, pepper, dill and thyme to a small bowl. Mix to combine.

8. Pour the now cooled brown butter into a small bowl. Add the panko, walnuts and the 1 ounce of both the Gruyere and Parmigiano Reggiano. Stir to combine.

9. Time to layer!

• Layer the bottom of your pan in overlapping rows of red beets. Each red beet should overlap the next slice about 4/5 of the way. Once the bottom of pan is completely covered in beets, any leftover red beet rounds can be slipped/tucked into any gaps in the layering.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over 1/3 of your spice/herb mixture.
• Top with 1/3 of the cheese mixture, pinching and crumbling it over the beets with your fingers, dispersing as evenly as possible.
• Layer the golden beets in the same way as you did with the red beets.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over 1/3 of your spice/herb mixture.
• Top with 1/3 of the cheese mixture, pinching and crumbling it over the beets with your fingers, dispersing as evenly as possible.
• Layer the parsnips in the same way you did the beets. Once you are out of parsnips, start on the turnips.
• Gently press the layer with your open palms to make sure it’s level and compacted
• Evenly drizzle the remaining 1/3 of the Dijon cream (that’s 2/3 cup)
• Sprinkle over the remaining 1/3 of your spice/herb mixture.
• Top with the remaining 1/3 of the cheese mixture, pinching and crumbling it over the turnips with your fingers, dispersing as evenly as possible.

10. Place the baking dish on a sheet tray. Spray a piece of aluminum foil and cover (spray side down) the baking dish. Place in the oven and bake for 1 hour. After 1 hour, remove the foil and sprinkle the brown butter panko mixture evenly atop the gratin. Bake, uncovered, for an additional 20 minutes. Remove from oven and let cool completely (yes, completely – sorry!) before serving.

Seedsy Kale Salad with White Beans

Yields: 4 servings

Juice of 1 large lemon, plus additional lemon juice for seasoning

1 tablespoon pure maple syrup

¼ cup extra-virgin olive oil

½ teaspoon kosher salt

Freshly ground black pepper, to taste

1 bunch curly kale, stems discarded and leaves very finely chopped

1 large avocado, pitted and diced small

1 (15-ounce) can white beans (great northern, kidney, navy or cannellini), drained and rinsed

1/3 cup roasted and salted sunflower seeds

1/3 cup roasted and salted pumpkin seeds

1/3 cup hemp hearts

Add the lemon juice, maple syrup, olive oil and pepper to a large bowl. Whisk to combine. Add the remaining ingredients and stir to combine. Season to taste with additional salt, pepper and/or lemon juice.

Serve immediately.

(This is inspired by/a replica of the kale salad with avocado from Erewhon which I had last year and was quite tasty!)

Maple Corn Flake Granola

Yield: approximately 8 cups

6 tablespoons unsalted butter

1 cup pure maple syrup

1 teaspoon pure vanilla extract

3 cups uncooked old-fashioned oats (not instant)

3 cups corn flakes

1 cup sliced almonds

½ cup raw pumpkin seeds (pepitas)

½ cup raw walnut pieces

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

Orange zest from 1 small orange, grated on a Microplane

1/2 teaspoon kosher salt

2 cups of any combination of the following:

dried blueberries

dried cranberries

dried sweet cherries

black currants or raisins

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Melt the butter with the maple syrup in a medium saucepan over low heat.

3. Remove from the heat and add the vanilla.

4. Combine the oats, corn flakes, almonds, pumpkin seeds, walnuts, cinnamon, cardamom, zest, and salt in a large mixing bowl.

5. Add the melted maple-butter love to the granola-seed mixture and stir until everything is evenly coated.

6. Evenly spread the granola mixture onto a parchment paper-lined sheet pan and place it in the oven. Cook, uncovered, for 30 minutes, rotating the pan once after 15 minutes (do not stir!), until the granola is a toasty light brown color.

7. Remove from the oven and cool to room temperature.

8. Combine the dried fruit and the cooled granola in a large bowl and gently mix together.

Lentil and Mushroom Ragu with Pasta

Yield: 6 to 8 servings

1 cup Puy French green lentils

3 cups vegetable stock

3 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and diced small

5 medium carrots, peeled and roughly chopped

3 large stalks celery, diced medium

¾ pound cremini mushrooms, quartered

2 tablespoons tomato paste

5 large garlic cloves, peeled and roughly chopped

1½ teaspoons ground coriander

1 teaspoon ground fennel

3/4 cup red wine (red Zinfandel, merlot or cabernet)

3 large sprigs fresh oregano

3 sprigs fresh thyme

1 (28-ounce) can pureed tomatoes, undrained, preferably fire-roasted

2 teaspoons soy sauce

Kosher salt, to taste

Freshly ground black pepper, to taste

1/3 cup packed flat-leaf Italian parsley leaves, roughly chopped

1 (16-ounce) package of pasta (your choice)

Parmigiano-Reggiano cheese, not pre-grated, for serving

Add the lentils and stock to a small saucepan. Let simmer for 20-25 minutes until the lentils are cooked through. Strain and set aside.

Add the olive oil, onions, carrots and celery to a small pot and set over medium-high heat. Cook for approximately 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and are lightly caramelized. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to soften, approximately 8 minutes.

Add the tomato paste, garlic, coriander and fennel. Stir, and cook for 2 minutes.

Add the wine to the pot and cook, stirring occasionally, until the liquid begins to thicken slightly, approximately 3 to 5 minutes.

Add the oregano and thyme followed by the tomatoes.

Continue cooking for 8 to 10 minutes. Add the cooked lentils, followed by the soy sauce. Continue cooking on the lowest setting while you cook the pasta.

Meanwhile, bring a small pot of water to a rolling boil, then add about 2 tablespoons of salt.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Reserve 1 cup of pasta water.

Once done, drain without rinsing, then add the pasta to the ragu pot plus the additional 1 cup of reserved pasta water.

Stir and season to taste with salt and pepper.

Remove the thyme sprigs and bay leaves.  

Stir in the parsley.

Serve in pasta bowls, topped with a sprinkling of Parmigiano-Reggiano and a drizzle of olive oil.

Oatmeal Cranberry Miso White Chocolate Chunk Ginger Cookies

Yield: 16 cookies

175 grams (1¼ cup) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

204 grams (2 cups) old fashioned rolled oats

100 grams (3/4 cup) crystallized ginger, roughly chopped

100 grams (3/4 cup) dried cranberries

125 grams white chocolate (preferably TCHO Choco Blanco), roughly chopped (3/4 cup)

228 (1 packed cup) Wholesome Organic Fair Trade Dark Brown Sugar

50 grams (1/4 cup) Wholesome Regenerative Organic Certified Cane Sugar

113 grams (8 tablespoons) unsalted butter, cut into 1-tablespoon sized pieces

64 grams (¼ cup) white miso

1 large whole egg (52 grams)

Adjust two oven racks to the middle and lower racks and preheat the oven to 350 degrees Fahrenheit. Line 2 sheet trays with parchment paper.

Add the flour, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine.

Add the oats, ginger, cranberries and white chocolate to a medium bowl and stir to combine.

Add the sugars, butter and miso to the bowl of a stand mixer. Mix with the paddle attachment on medium-low for 4 minutes. Scrape down the sides and the bottom of the bowl as well as the paddle as necessary to ensure all ingredients are mixed thoroughly. Add the egg and continue mixing on medium for 1 minute. Scrape down the bowl and paddle once again.

Add the flour mixture and mix on low for 30 seconds.

Add the white chocolate mixture and mix on low for 30 seconds.

Roll 16 (approximately 75 grams each) balls and evenly space 8 per parchment-lined sheet tray.

Bake for 10 minutes, rotate each tray 180 degrees and swap sheet tray positions (for even cooking) and bake for an additional 10 minutes.

Let cookies cool on sheet trays for 5 minutes before transferring to a cooling rack.