The produce box this week had a lot of Black Globe eggplant and Dunja zucchini, among other things. Apart from zucchini fritters and bread, eggplant Parmesan, I wasn’t sure how to optimize these ingredients. Cooking Light to the rescue with this recipe. I’ve never heard of a Tian, which is actually a French earthen ware dish of Provence used for cooking and serving. My version isn’t officially a Tian since I used a glass casserole as the vessel. If you’re lucky enough to have all three of the main ingredients fresh off the vine, oh how the flavors explode. This was terrific – I loved the flavor and crunch of the bread crumbs. Substitute veggie broth for the chicken broth for a vegetarian dish. (Cucumbers and white onions were also in our box, thus the cucumber salad – also delicious.)
1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1 pound zucchini, cut diagonally into 1/4-inch-thick slices
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 ounces French bread baguette
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
- Preheat oven to 375°.
- Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.
- Lightly coat vegetables with cooking spray.
- Bake at 375° for 15 minutes.
- Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
- Top with half of zucchini and half of tomato.
- Drizzle 2 1/4 teaspoons oil evenly over vegetables.
- Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Place bread in a food processor; process until coarse crumbs measure 2 cups.
- Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
- Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato.
- Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
- Pour broth over top.
- Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
Fat 8.1 g
Satfat 3 g
Monofat 3.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 22.3 g
Fiber 4 g
Cholesterol 12 mg
Iron 1.6 mg
Sodium 459 mg
Calcium 178 mg
Cooking Light, June 2010
This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?
3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)
- Combine first 5 ingredients, tossing gently.
- Arrange melon mixture on a serving platter.
- Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg
July 2007 Cooking Light
I’m on a salad kick and this recipe from Cooking Light sounded easy and flavorful. I added red onions, sauteed in a touch of the bacon grease because I thought it would be good with the maple – and it was. I also picked up a good blue cheese and elevated the salad a bit. The other change I made was blueberries instead of cranberries. They’re in season right now and so sweet. This was full of flavor and delicious. Easy to make and very satisfying. We had this with a Pinot Noir.
5 teaspoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dried cranberries
2 tablespoons toasted walnuts
1 (5-ounce) package baby spinach
2 slices cooked crumbled center-cut bacon
2 tablespoons blue cheese
- Combine first 5 ingredients in a bowl, stirring with a whisk.
- Combine cranberries, walnuts, spinach, and bacon in a bowl.
- Add oil mixture; toss. Top with blue cheese.
Fat 10 g
Satfat 2.1 g
Sodium 219 mg
Cooking Light, May 2015
This was nothing short of delicious! Terrific meal for a hot day when you don’t want heat in the kitchen. I couldn’t find lump crab meat so I got dungeness crab and cracked and cleaned it at home. July is the perfect time to make this salad with tomatoes and corn in season. I served this on arugula and sprinkled micro greens on top., paired with a 2013 French Bordeaux (Sauvignon & Semillon) and some bread for a five star dinner.
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crab meat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato (I used heirloom)
2 cups cherry tomatoes, halved
- Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
- Reserve 1 1/2 tablespoons juice mixture.
- Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
- Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
- Drizzle about 1 teaspoon reserved juice mixture over each serving.
- Top each serving with 1 cup corn and crab mixture.
Calories from fat 21 %
Fat 5.6 g
Sat fat 0.6 g
Mono fat 2.7 g
Poly fat 0.7 g
Protein 30 g
Carbohydrate 17.7 g
Fiber 3.6 g
Cholesterol 128 mg
Iron 1.8 mg
Sodium 613 mg
Calcium 1 mg
Cooking Light, June 2008
I loved this dinner! I’ve made zucchini “cakes” in the past that didn’t hold together very well. This recipe, using ground quinoa instead of flour (pretty clever for extra protein) and ground walnuts, wasn’t runny and made perfect cakes. Key to this is getting as much liquid as you can out of the zucchini. The sauce was great too and can be used for other things. (I used Fage Greek yogurt.)
I let the zucchini sit for nearly 30 minutes instead of 10 and then used paper towels to get out the remaining water.
Yield: 4 – 2 cakes per serving + 1/4 cup yogurt sauce
1/2 cup uncooked quinoa
1/4 cup chopped walnuts
4 1/2 cups grated zucchini (about 2 medium)
1/2 teaspoon kosher salt, divided
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3/4 teaspoon freshly ground black pepper, divided
3 ounces feta cheese, crumbled (about 2/3 cup)
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 (6-ounce) container plain nonfat Greek yogurt
1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
4 cups mixed salad greens (about 2 ounces)
- Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
- Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasionally.
- Press zucchini between paper towels until barely moist.
- Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese, and eggs in a large bowl; stir to combine.
- Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
- Heat a large nonstick skillet over medium heat.
- Add 1 tablespoon oil to pan; swirl to coat.
- Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes.
- Cook 4 minutes on each side or until browned.
- Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
- Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl.
- Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture.
- Serve immediately.
Fat 19.2 g
Satfat 4.7 g
Monofat 6.9 g
Polyfat 5.5 g
Protein 18 g
Carbohydrate 27 g
Fiber 5 g
Cholesterol 101 mg
Iron 3 mg
Sodium 589 mg
Calcium 175 mg
Recipe from Cooking Light, May 2014
Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.
Yield: Serves 15 (serving size: 1/2 cup)
1 1/2 pounds sugar snap peas, trimmed and strings removed
6 ears summer corn with husks
1 cup very thinly sliced green onions
7 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced
- Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
- Preheat grill to high.
- Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
- Cut kernels from corn; place in a large bowl. Add snap peas and onions.
- Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g