Roasted Eggplant with Crispy Kale and Yogurt

 

Ingredients:

• 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
• 1/4 cup vegetable oil
• Kosher salt
• 1 teaspoon dried mango powder (amchoor; optional)
• 1/2 teaspoon ground cumin
• 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
• 1 medium Persian cucumber
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• 1 garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• Olive oil (for drizzling)

Preparation:

1. Preheat oven or grill to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
2. Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
3. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
4. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

https://www.epicurious.com/recipes/food/views/roasted-eggplant-and-crispy-kale-with-yogurt

Roasted Beet Salad with Orange Vinaigrette

  

Ingredients:

• 3 medium fresh beets (about 1 pound)
• 3 tablespoons olive oil
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh tarragon, divided
• 1 package (6 ounces) fresh baby spinach
• 4 cups torn mixed salad greens
• 2 medium navel oranges, peeled and sectioned
• 4 ounces crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

Preparation:

1. Preheat oven or grill to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

https://www.tasteofhome.com/recipes/roasted-beet-salad-with-orange-vinaigrette/

Fire Roasted Tomatoes

 

Ingredients:

• 2 lbs Roma tomatoes sliced lengthwise (See Note 1)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Optional add ons: Rosemary, Garlic, Oregano (any fresh herbs!) 

Preparation:

1. Preheat oven to 450°F or set grill to High (450°F).
2. Rinse and slice each tomato lengthwise. Drizzle with olive oil, salt and pepper. Sprinkle with herbs if desired. 
3. Grill Method: Oil grill basket or grill pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
4. Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and allow to cool. Store in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

https://keviniscooking.com/fire-roasted-tomatoes/