skip to main |
skip to sidebar
Ingredients:
- 2 quarts water
- 4 pounds Cipollini onions
- 4 rosemary sprigs
- 1 cup dry red wine
- 1/2 cup low-sodium soy sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- Rosemary sprigs (optional)
Instructions:
- Preheat oven to 475°.
- Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
- Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.
|  |
| |
Ingredients:
- 1 pound carrots, chopped into 1-inch chunks
- 3 whole cloves of garlic, peels left on
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water + more to thin if necessary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Fresh cilantro, minced, to serve
Instructions:
- Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
- In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
- Serve with minced cilantro and your favorite veggies and crackers.
 | |
|
Ingredients:
- 3 medium-sized eggplants (about 4 pounds total)
- Sea salt and freshly ground black pepper
- Can vegetable spray
- 32 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 3 tablespoons toasted pine nuts
- 20 basil leaves, chiffonaded
- Extra-virgin olive oil, for drizzling
- 2 cups fresh tomato sauce, recipe follows
Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Instructions:
- Preheat the grill pan and preheat the oven to 375 degrees F.
- In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine.
- Fold in basil just to combine. Do not overmix.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
- Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
- Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
