Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Name: Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt


Active Time: 70 mins
Total Time: 1hr 40 mins
Yield: Serves 2

Ingredients:
For the eggplant and tomatoes 

• 3 medium Japanese or Chinese eggplants, sliced into 3/4 inch thick rounds 
• Kosher salt 
• 5 Tbs. extra virgin olive oil 
• 1 pint cherry tomatoes 
• 1 Tbs. coarsely chopped fresh rosemary

For the cucumbers 

• 1 medium shallot, thinly sliced 
• 1 Tbs. red wine vinegar 
• Kosher salt 
• 1/2  English cucumber or 2 small Kirby cucumbers, peeled in stripes, halved, seeded if necessary, and sliced 1/2 inch thick 
• Fresh lemon juice, as needed 

For serving 

• 1 cup plain whole-milk or lowfat Greek yogurt or labneh  
• 1/4 cup pine nuts, toasted 
• Extra virgin olive oil 
• Pita or crusty bread 

You will also need:

• oven, large mixing bowl, pie plate, small bowl

Preparation:

• Roast the eggplant and tomatoes: Season the eggplant slices generously with salt and put them in a colander in the sink to drain for 30 minutes.
• Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.
• Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.
• Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.
• Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.

Pack it

• For each serving, pack half of each vegetable separately in a segmented lunch box or in its own container (or mix them together). Put half of the yogurt and pine nuts in separate containers (refrigerate the yogurt), and bring along a little jar of olive oil and some pita or crusty bread.

Put it together

• Spread the yogurt in the bottom of your bowl and top it with the eggplant, tomatoes, and cucumbers. Sprinkle with the nuts, drizzle with olive oil, and eat with the pita or bread.

Cook's Notes:

• Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well. A small salad of fresh herbs like parsley, chervil, and mint can replace the tangy cucumbers.

Nutrition Information (per serving):

• Size : calculated using whole-milk yogurt; for less fat and saturated fat, use low-fat yogurt.; Calories (kcal): 560; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 9; Monounsaturated Fat (g): 29; Carbohydrates (g): 24; Polyunsaturated Fat (g): 10; Sodium (mg): 760; Cholesterol (mg): 10; Fiber (g): 6;

from: finecooking.com

Pan-Seared Arctic Char with Olives and Potatoes

Name: Pan-Seared Arctic Char with Olives and Potatoes


Active Time: 30 mins
Total Time: 70 mins
Yield: Serves 4

Ingredients:

• 4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick 
• Kosher salt and freshly ground black pepper 
• 4 skin-on arctic char fillets (about 5 oz. each), scaled 
• 3 Tbs. olive oil 
• 2 sprigs fresh rosemary, each about 3 inches long 
• 1/2 cup pitted Kalamata olives 
• 3 Tbs. roughly chopped fresh flat-leaf parsley 
• 1 Tbs. balsamic vinegar 
• 4 lemon wedges 

You will also need:

• medium saucepan, 12-inch nonstick skillet, slotted spatula

Preparation:

• In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
• Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
• Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Cook's Notes:

• Serve with Frisée and Grape Salad with Verjus and Blue Cheese.

Nutrition Information (per serving):

• Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2; Protein (g): 33; Monounsaturated Fat (g): 11; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 540; Cholesterol (mg): 0; Fiber (g): 2

from: finecooking.com

Earth Day Bars

Name: Earth Day Bars


Active Time: Less than 20 mins
Total Time: Less than 45 mins
Yield: Makes 1-1/2 dozen 2- by 3-inch bars


Ingredients:

• 1 1/2 cups baking mix (we used Bisquick)
• 1 1/2 cups instant oats
• 1 cup packed brown sugar
• 1/2 cup softened butter
• 1 egg
• 1/2 teaspoon cinnamon
• ADD-INS:
• Coconut flakes
• Chocolate chips
• Chopped dried pineapple
• Raisins
• Chopped Brazil nuts

You will also need:

• oven, large mixing bowl, wooden spoon, 9- by 13-inch pan

Preparation:

• Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon.
• Stir the mix with a wooden spoon until you have a crumbly dough.
• Next, customize your international treats by folding in 1 cup total of the add-ins of your choice.
• Press the dough into an ungreased 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown.
• Allow them to cool for 10 minutes before cutting.

Cook's Notes:

• Raisins: California, the only place in the United States that harvests the grapes used to make raisins, is the world's No. 1 supplier.
• Pineapple: Thailand produces approximately 20 percent of the world's pineapple crop, surpassing the Hawaiian Islands.
• Brazil nuts: The complex growing environment this tree crop requires prevents it from being grown on farms. Instead, it's harvested directly from the rain forests of Brazil, Peru, and other South American countries.
• Chocolate: Africa's Ivory Coast is the largest producer of cocoa beans, the ingredient that gives chocolate its unique, irresistible flavor.
• Coconut: The Philippines and Indonesia are the world's leading producers of copra, or coconut meat.

from: spoonful.com

Southern Green Beans

Name: Southern Green Beans


Active Time: Less than 10 mins
Total Time: Less than 30 mins
Yield: Serves 8


Ingredients:

• 2 pounds fresh green beans
• 1 cup sliced fresh mushrooms
• 1/2 cup onions, diced
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 18-ounce can water chestnuts, drained
• 1/2 teaspoon basil
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

You will also need:

• saucepan

Preparation:

• Wash and trim the beans, then cut them in half.
• Place the beans in a saucepan with enough water to cover them.
• Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender.
• Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Sauté the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes).
• Add the water chestnuts, basil, seasoning, and salt and pepper.
• Stir in the green beans and cook until heated through.

from: spoonful.com

Ladybugs on a Stick

Name: Ladybugs on a Stick

Active Time: Less than 10 mins
Total Time: Less than 30 mins
Yield: Serves 2 to 4

Ingredients:

• Red grapes
• Strawberries
• Mini chocolate chips
• Honeydew melon

You will also need:

• skewer, toothpick

Preparation:

• For each one, push half of a red grape onto a trimmed wooden skewer for the head.
• Next, push on a hulled strawberry body and score the back to create wings.
• For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit.
• Arrange the skewers on a honeydew melon half.

from: spoonful.com