1 small – medium eggplant 3/4 of a large green pepper 1/2 pint cherry tomatoes 1 leek or 6 scallions sliced (tender white and light green)** 2 cloves of garlic chopped 1-2 ears of cooked corn cut from the cob Olive oil Kosher salt to taste Pre heat the oven to 425. Line a baking …
1 medium eggplant 1 large tomato 2 cloves of garlic minced ¼ c Olive oil 3-4 sliced scallions, white and light green 8 Black and 8 Green olives Basil 1 T Capers (optional) Crumbled Feta cheese Peel and slice the eggplant into rounds or lengthwise. Brush with olive oil. Roast in a single layer in …
Ingredients: 6 slices of Alstede Fresh eggplant 6 slices of Alstede Fresh tomatoes 6 slices of Fresh Mozzarella Cheese 1 1/2 c Fresh salad greens to include Alstede Lettuce and arugula Olives, fresh or roasted peppers, artichoke hearts, chopped red onion (optional) Fresh basil leaves Italian dressing Balsamic glaze Instructions: Prepare eggplant with method of …
Ingredients: 1 large eggplant, sliced in rounds about ½” thick 2 eggs beaten 3/4 -1 c seasoned breadcrumbs 1/4-1/2 c olive oil, divided 1 (15-ounce) container whole milk ricotta cheese 1/4 cup grated Parmesan, divided + a little extra 1 c shredded mozzarella cheese ¼ c chopped Parsley 1 egg + 1 yolk Kosher Salt …
2 (10 oz) small Chinese long eggplant, chopped to bite-size pieces 1 teaspoon salt 1 tablespoon cornstarch Sauce 1 tablespoon light soy sauce (or soy sauce) 1 tablespoon water 1/2 teaspoon dark soy sauce (*see footnote 3) 2 teaspoons sugar 1 teaspoon cornstarch Stir-fry About 2 1/2 tablespoons peanut oil (or vegetable oil) 1 teaspoon …
1-2 large eggplant rinsed and dried Kosher salt 3-6 Tbsp olive oil 3 or more cloves garlic pressed (see note) 1/2 cup Italian parsley finely chopped 1/2 cup fresh basil finely chopped Black pepper freshly ground to taste Preheat a large skillet over medium heat. Add 1-2 tablespoons of olive oil. Fill the skillet with a …
1 large Eggplant stems removed and sliced 1/2 c Flour 1/2 c Almond Milk 1/2 c Panko Bread Crumbs 2 tbsp Vegan Grated Parmesan Onion Powder to taste Garlic Powder to taste Salt & Pepper to taste TO TOP THE EGGPLANT PARMESAN: 1 c Marinara Sauce plus more for serving 1/2 c Vegan Mozzarella Shreds …
1 -2 lb boneless chicken breast 6 tablespoons olive oil 2 -4 slices eggplants, fresh 2 -3 ounces prosciutto (about 3 slices, or smoked ham) 1 cup home-made fresh marinara sauce, or roasted or burst tomato sauce 1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too) Parmesan cheese, grated, salt and pepper …
2 ears of fresh corn in the husk 1 large red bell pepper 1 plum tomato or any tomato, cored and cut in ½ or 1/4’s 1 medium green zucchini 1 medium yellow squash 1 small globe eggplant Extra Virgin Olive Oil Kosher Salt Freshly Ground Black Pepper For the Risotto 5-6 cups of vegetable …
1 Medium Eggplant 1/2 bell Pepper green or red sliced thin 1/2 Red Onion sliced thin 1 cup Cornmeal 1/4 cup Parmesan Cheese 1/4 teaspoon garlic powder Canola Oil to line bottom of frying pan 1 Tbsp. Feta Cheese or Shredded Parmesan Cheese Salt and Pepper to taste Peel the Eggplant Use a vegetable peeler …
