1 large eggplant, 1/2 bag baby spinach finely chopped, 3 large button mushrooms diced, 1/2 onion minced, 2 cloves garlic minced, 1 cup mozzerella shreds, 1 cup breadcrumbs, olive oil, salt............Slice one eggplant lengthwise as thinly as possible. Salt eggplant and set on paper towels to drain. In a pan, sautee spinach, mushrooms, garlic, onion until soft. Transfer vegetables to a bowl and mix with cheese and breadcrumbs. Rinse eggplant and pat dry. Place 2 tablespoons in the center of each eggplant strip and fold over on itself. Place rolls folded side down on a lightly oiled pan and bake for 15 min at 425. Turn rolls over and continue baking for an additional 15 mins. Sprinkle with fresh parsley and serve! Makes around 6 rolls.
27 May 2009
12 large collard leaves, washed well, an 8 ounce container of whole-milk ricotta, 1/4 pound whole-milk mozzarella, cut into 1/4-inch dice, 1 large egg beaten lightly, 1 red bell pepper chopped, 1 can or equivalent white beans rinsed and drained, tomato sauce..............Boil whole collards for 10 mins and then plunge into ice water until filling is ready. Mix all remaining ingredients together to form a consistent mixture. Trim collard stem 1/3 of the way up from the bottom, thereby getting rid of the thickest part. Place two heaping tablespoons of filling at the top of the leaf and roll up tucking in sides as you go. Place collard parcels in a bed of tomato sauce in a baking dish, and bake for 45 mins at 375 degrees. Serve with tomato sauce scooped on top, on a bed of whatever you want. Brown rice shown here.
25 May 2009
1 bunch asparagus, 1 handful of chopped almonds or walnuts, 2 T vinegar, 3 T olive oil, 1 shallot minced, orange zest, salt, pepper. The asparagus in this dish is completely raw, but make sure you wash it!
Snap off the ends of each spear and discard. Then, holding the flowery tip, with a vegetable peeler, shave off thin tendrils of the asparagus, stopping once you reach the tip. Reserve tips for another dish, or steam and eat as an appetizer. Toss with vinagrette and chopped nuts and serve! Can't beat two kinds of crunchy in one dish I always say.
09 May 2009
Lightly oil the bottom and sides of baking dish. Next, lay down a thin layer of tomato sauce. Place uncooked cannelloni shells (that have been stuffed with: 1 can rinsed cannellini beans, 1 egg beaten, sauteed onions and garlic, lots of chopped herbs) in tight rows until you have filled the entire dish. Pour enough tomato sauce to completely cover canneloni over the top and bake covered at 350 for one hour, adding parmesan cheese at the half hour mark.