A delicious eggplant recipe that takes only about 20 minutes of prep before you have it on your table.

• 1 large eggplant, approximately 1-3/4 lbs.
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1-3/4 lbs mixed tomatoes, halved, quartered or sliced into rounds
• 6 ozs crumbled feta cheese
• 1/2 cup mixed olives, pitted
• 1/2 cup lightly packed flat-leaf parsley

Preheat broiler and place eggplant rounds on a wire rack set in a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side (approx. 10 min). Flip and broil other side of eggplant.

Transfer to a bowl, toss with oil and cover with a plate, allowing eggplant to stand until softened, about 10 minutes.

Arrange eggplant and tomatoes on a plate, seasoning each layer with salt and pepper, and drizzling with oil. Top with feta and parsley, then serve.

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Take the traditional hummus to the next level by adding roasted beets. The deep, rich flavor of beets gives this hummus a complex flavor that is perfect for dipping with vegetables, tortilla chips, and even spreading on toasted French bread.

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup chopped beets, peeled and cut into 1/2-inch cubes
• 3 Tbsp tahini sauce
• 2 Tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon, juiced
• salt and pepper to taste
• feta cheese, for serving
• pita chips, for serving
• mint leaves, for garnish (optional)
• Preheat oven to 375 degrees F.

In a small mixing bowl, combine the beets with a pinch of salt and pepper and a small dose of extra virgin olive oil. Stir to combine and place on a baking sheet, roast for 30 minutes, flipping the beets one time halfway through cooking. After roasted, set aside until cooled to room temperature.

In a food processor, blend together the chickpeas, beets, tahini, olive oil, garlic and lemon juice. Continue to blend until smooth. If the mixture is too dense, add water one tablespoon at a time and blend until the hummus reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of feta cheese and mint leaves, enjoy!

Source: www.buttercupandbourbon.com

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Sweet and delicious, this recipe is a favorite addition to our holiday celebrations, but also one that is requested whenever we have sweet potatoes in the house.

• 4 medium sweet potatoes, sliced into 1/2-inch rounds
• 1 Tbsp olive oil
• 1-1/2 tsp cinnamon
• Kosher salt and pepper
• 1 cup raw pecans, chopped
• ½ – 1 tsp cayenne pepper
• 7 Tbsp butter
• ½ cup maple syrup
• 2-3 Tbsp bourbon
• 2 tsp vanilla extract

Preheat oven to 425 degrees F. On a baking sheet, combine the sweet potatoes, olive oil, 1 tsp cinnamon, 1 tsp vanilla, and a pinch of salt each of salt and pepper. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, flip and roast another 20-25 minutes, or until the potatoes are tender.

Meanwhile, melt 1 Tbsp butter in a large skillet over medium heat. Add the pecans, cayenne and remaining ½ tsp cinnamon. Cook, stirring often until the pecans are toasted, about 5 minutes. Remove from the heat set aside.

In a small sauce pan, set over medium heat, combine the remaining 6 Tbsp butter, the maple syrup and the bourbon. Bring to a boil and then reduce the heat to low, simmer 5 minutes and then remove the heat. Stir in the remaining 1 tsp vanilla.

Remove from the oven using a fork, gently push down and give the potato a light mash, keeping the potato round mostly intact. Drizzle each round with a little maple butter and return to the oven for another 5-8 minutes or until the potatoes are crisp. Serve warm, sprinkled with toasted pecans and the remaining maple butter alongside.

Serves 4

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This winter squash is most often baked, but it can also be sauteed, steamed, and even microwaved. It’s sweet, butty flavor and creamy texture makes it a delicious side dish when topped with butter and herbs. Go ahead and experiment with spices.

• 2-3 Delicata squashes
• 3 Tbsp olive oil, or grapeseed oil
• 1 tsp salt
• pinch of red pepper flakes
• freshly ground pepper

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Slice each Delicata squash in half horizontally (to preserve circle shape), and scoop out the seeds with a small spoon. Then slice into 1/4-inch rings.

Toss the rings with the oil, salt, chili flakes and pepper, making sure that there is just enough oil to coat. Place the rings in a single layer on the prepared baking sheets and roast for 30-40 minutes, turning them over halfway through. The squash should be fully cooked and lightly browned on each side. Add more salt to taste, if desired.

Serves 4

Source: Farm Fresh to You

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Delicata squash holds its shape well when cooked, which makes them a good choice for stuffing with whole grains, lean meats, cheese, fruits and vegetables. You can easily chop and slice Delicata without having to roast or bake in order to soften its flesh. It has a taste is similar to that of a sweet potato.

• 2-3 Delicata squashes
• 3 Tbsp olive oil (or grapeseed oil)
• 1 tsp salt
• pinch of red pepper
• freshly ground black pepper

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Slice each Delicata squash in half horizontally (to preserve circular shape), and scoop out the seeds with a small spoon. Slice 1/4-inch rings.

Toss the rings with the oil, salt, chili flakes and pepper, making sure that there is just enough oil to coat. Place the rings in a single layer on the baking sheets and roast for 30-40 minutes, turning them over halfway through. The squash should be fully cooked and lightly browned on each side. Add more salt if desire, and serve.

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When I was a kid, my Dad would always eat raw radishes dipped into salt with each bite. I learned from him and came to enjoy radishes and their crisp-peppery flavor.

Little did I know that radishes are high in vitamin C, calcium, magnesium, folate and potassium. Add to this, they are a good source of antioxidants, electrolytes, minerals vitamins and dietary fiber.

To store, remove the leafy tops and place them in the refrigerator for up to a week. If you need to increase the crisp of the radishes you can soak them in water several hours prior to serving. (I even store them in water until ready to eat.)

Aside from eating them raw (dipped in salt), or slivered in a salad, we love to saute them with a bit of butter and salt, baked as chips (when sliced thin), and roasted whole. Go ahead, add them to stir-fry, salads, as a side dish — and even pickled!

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This recipes has been hanging around in my ‘I have to try this’ pile for some time now. This past weekend, I finally got around to making these delicious spring rolls, a recipe from Lotus Foods. This morning, everyone went to school with them packed in their lunch — I believe we have a new family favorite!

• 2-2.8 ounce packages Organic Lotus Foods Forbidden Rice Ramen Noodles.
• 1 cup grated carrots
• 1 thinly sliced avocado
• 1/2 cup fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 8, 8-inch spring roll rice paper wrappers.

Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh strainer until you roll the spring rolls.

To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel.

In the middle of the rice paper, add some carrots leaving about an inch on the right and left sides. Then sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you).

Repeat with the rest of your carrots, noodles, herbs and avocado.

Serve immediately with peanut sauce and/or tamari.

Serves: 2

Source: Lotus Foods

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This festive colorful salad is good with cornbread and any soup. Also try serving at room temperature over hot rice (you can melt some cheese into the rice) with steamed tortillas.

Try making the salad with a combination of 1 cup each: pinto, kidney, black, and garbanzo beans. Dry beans need to soak at least 4 hours–preferably overnight. Pinto, kidney, and black beans can be soaked, and then cooked together. Garbanzos should be done separately.

• 4 cups dry beans, soaked
• 6 tbsp olive oil
• 1 tbsp minced garlic
• 3 -4 tbsp lemon juice
• 6 – 8 tbsp red wine vinegar
• 1 ½ tsp salt
• lots of black pepper
• ¼ lb fresh green beans
• 2 medium stalks celery, finely minced
• 1/3 cup very finely minced red onion
• up to 1 cup (packed) freshly minced parsley
• 1 small red or green bell pepper, minced
• optional: a small amount of minced cucumber (peeled and seeded)
• optional garnishes: cherry tomatoes, sieved hardboiled eggs

Cook pre-soaked beans in plenty of gently simmering water, partially covered, until just done. Keep the agitation to a minimum during the cooking so the beans don’t explode. Begin checking the beans for done-ness at the 45-minute mark, just in case they are getting done early. The goal is: perfect tender, distinct little morsels.

Combine oil, garlic, lemon juice, vinegar, salt, and pepper in a large bowl.

Trim the tips of the green beans, and steam until tender (5 to 8 minutes, or to your preference). Refresh under cold running water and drain well.

Drain the cooked beans and add them, still hot, to the bowlful of dressing. Add remaining ingredients and mix well. Let marinate for at least 2 to 3 hours (even longer is better).

Serve cold or at room temperature, garnished with cherry tomatoes, and, if desired, sliced hardboiled eggs.

Source: The New Moosewood Cookbook, by Mollie Katzen, 10 Speed Press, 2000.

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Pisto is a Spanish mixture of vegetables very similar to French ratatouille or Italian caponata. It can be served both hot (topped with a fried egg) and cold, as a salad or side dish.

• 1/4 cup plus 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 garlic cloves, very finely chopped, plus 1/2 head of garlic, top third sliced off and discarded
• 1 Tbsp chipped parsley
• salt and freshly ground black pepper
• Eight 1/2-inch-thick slices of boneless pork loin
• One 1- 1/4 pound eggplant, pierced in several places with a fork
• 1 medium red onion, unpeeled
• 2 lbs tomatoes, cored
• 2 red bell pepper
• 1 green bell pepper
• 2 medium zucchini
• 1 tsp crumbled dried oregano
• 1/8 tsp cumin seeds
• Pinch of crushed red pepper

Light a grill. In a large, shallow dish, combine 2 tablespoons of the olive oil with the fresh lemon juice, chopped garlic and parsley and a pinch each of salt and black pepper and stir. Add the pork loin slices and turn to coat the meat well. Cover and refrigerate for 1 hour.

Grill the eggplant, onion and garlic head cut side up over moderately high heat, turning a few times, until the vegetables are charred all over but not quite tender, about 15 minutes. Transfer the eggplant, onion and garlic head to a large, rimmed baking sheet. Grill the tomatoes, red and green bell peppers and zucchini over moderately high heat, turning frequently, until charred all over, about 5 minutes for the tomato and zucchini and 12 minutes for the pepper. Transfer the vegetables to the baking sheet.

Working over the baking sheet, peel off and discard the charred vegetable skins. Remove the seeds  from the tomato and eggplant. Seed and core the peppers. Cut the tomatoes into wedges. Thinly slice the onion. Cut the eggplant, bell peppers and zucchini into 3/4-inch cubes. Remove the garlic cloves from their skins and trim off any charred parts. Pour any juices on the baking sheet through a strainer set over a bowl and reserve.

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the cubed eggplant and sliced onion and cook over moderate heat for 3 minutes. Add the cubed bell peppers, peeled garlic, cubed zucchini, dried oregano, cumin seeds and crushed red pepper and cook, stirring, for 3 minutes. Add the tomato wedges and reserved strained vegetable juices and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated and the vegetables are tender, about 8 minutes. Season the pisto with salt and black pepper.

In a skillet, heat the remaining 1 tablespoon of olive oil. Scrape the garlic off the marinated pork slices; season the meat with salt and black pepper. Cook over moderately high heat until the slices are browned on one side, 4 minutes. Turn the pork over, reduce the heat to moderate and cook until the meat is white throughout, about 5 minutes. Spoon the pisto onto plates, top with the browned pork slices and serve.

Source: Food & Wine annual cookbook, 2008

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Warm your belly with this flavorful mix of the season’s best. The spaghetti squash is complemented with mushrooms and sage to create a distinctively delicious side dish.

• 1 small spaghetti squash (about 2 lbs)
• 1 tbsp butter
• 2 tbsp olive oil
• 1/2 an onion, chopped
• 12-16 ounces sliced mushrooms – crimini or shittake
• 4-6 garlic cloves, finely chopped
• 3 Tbsp of fresh, torn sage
• salt and pepper to taste
• generous pinch nutmeg
• 1/4 cup grated Romano cheese (or Parmesan)
• toasted pine nuts – optional

Preheat oven to 400 degrees F. Cut spaghetti squash in half and place open side down on a parchment lined baking sheet. Bake 40-50 minutes.

Heat oil and butter in a large skillet over medium high heat. Saute onions about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 6 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season with salt, pepper, and nutmeg.

When tender, take squash out of the oven, turn over and let it cool slightly, then scoop out seeds. Scoop the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Season with salt and pepper. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and sprinkle of pine nuts.

Serves: 3-4

Source: www.feastingathome.com

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