Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :


  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan 

Eggplant Arugula Salad

Eggplant

What you Need :


  • 2 medium eggplant, cut into 1” slices (skin on or peeled)
  • olive oil
  • salt and pepper
  • 1 tablespoon honey
  • Juice from 2 lemons
  • ¼ cup olive oil
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 3 cups fresh arugula
  • ½ cup feta cheese
  • 1-2 tablespoons fresh mint, finely chopped

How to Make It :

Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2 – 3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1” cubes. To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper. In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately. Eggplant salad — Add cubes of grilled eggplant to halved cherry tomatoes, crumbled feta cheese and fresh arugula. Dress with a simple vinaigrette. Season with salt and pepper. Garnish with finely chopped, fresh mint.

Recipe courtesy of Melissa Peterson

Simple Squash & Veggie Salad

What you Need :


  • 2 japanese-style eggplant, peeled and cut into 1” slices
  • 2 summer squash, cut into 1” slices
  • 3 pimento, stemmed, seeded and cut into 1” pieces
  • 1 onion, cut into thick slices
  • 1 cup small shiitake mushrooms, stemmed
  • 2 cups cherry tomatoes, halved
  • 8-10 leaves fresh basil, cut into thin ribbons
  • 5-6 slices of crusty bread
  • olive oil
  • salt and pepper
  • ½ cup of your favorite oil and vinegar dressing

How to Make It :

Toss eggplant in a few tablespoons of olive oil, season with salt and pepper. Place in a single layer on a parchment-lined baking sheet. Repeat with squash, pimento, onion and shiitake. Keep all vegetables separate. They cook at different rates. Broil vegetables until they are just tender, 5-10 minutes. Set aside to cool. Brush bread slices on both sides with olive oil and place on a parchment-lined baking sheet. Broil until golden. Flip bread and brown the other side. Set aside to cool. Cut into 1” cubes. In a large bowl, combine vegetables and bread. Add cherry tomatoes and basil. Stir in dressing. Serve immediately. Options: toasted pecans, fresh cheese and additional fresh herbs all taste great on this lettuce-less salad.

Recipe courtesy of Melissa Peterson

Simple Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.