The Recipes
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Balsamic Sage Tomato Soup
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
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INGREDIENTS
2 tbsp olive oil
1 white onion, chopped
3 cloves garlic, minced
2 cups tomatoes, diced
2 tbsp balsamic vinegar
6 oz tomato paste
1 cup vegetable stock
1 tsp sage, ground
salt and pepper to taste
INSTRUCTIONS
1. In a medium pot, heat olive oil on medium.
2. Add onion and sauté until fragrant and slightly translucent.
3. Add garlic and sauté for about 5 minutes, until fragrant.
4. Add in balsamic vinegar and stir. Turn heat to low and simmer for 5 minutes.
5. Add tomatoes and turn heat to medium.
6. Add the rest of the ingredients, plus an extra splash of balsamic vinegar, and stir until combined. Stew for 10 minutes.
7. Blend and serve with a grilled cheese!
Harissa Eggplant & Hummus Tartines
Prep Time: 10 minutes | Cook Time: 15 Minutes | Total Time: 25 minutes
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INGREDIENTS
1/2 small eggplant
1/2 zucchini
1/4 ounce dill
1 lemon
3 cloves garlic, divided
2 teaspoons harissa paste
2 teaspoons tomato paste
1/4 teaspoon cumin
1 1/2 tablespoons water
4 slices bread, I used sourdough, but a French baguette would be great too.
4 tablespoons hummus (the flavor is up to you, but I used classic)
Salt and pepper, to taste
INSTRUCTIONS
1. Preheat oven to 425º. Rinse the eggplant and zucchini, and cut into 1/2 inch rounds and discard ends. Season both sides of each round with a little salt and set aside (this helps draw out the moisture of the eggplant and give it a meatier texture).
2. Roughly chop dill and discard stems. Set aside in a small bowl. Halve the lemon. Mince the garlic and divide in half.
3. In a small bowl, whisk together harissa paste, tomato paste, cumin, juice of 1 lemon, water, half of the garlic, 1/2 teaspoon salt, and pepper to taste. Set aside.
4. Arrange sourdough slices on a baking sheet. Drizzle about 1 teaspoon of olive oil on each slice and rub the remaining garlic on and top with a sprinkle of salt. Toast in the oven until golden brown, about 7-8 minutes.
5. In a large high-sided pan, heat enough olive oil that it reaches about 1/4 inch up the sides of the pan. Pat dry vegetable rounds with paper towel, and once the oil is shimmering, put all rounds in the pan and fry for about 5-8 minutes or until both sides or golden and crisp. Make sure you turn the eggplant rounds occasionally so they get cook equally on both sides. Once the vegetable rounds are fully cooked, transfer to a paper towel lined plate to drain.
6. Remove pan from heat and throw out cooking oil. Add harissa sauce to the pan, but do not return it to heat. Add vegetable rounds to sauce and toss until each is well coated.
8. Spread hummus on bread slices, top with vegetable rounds, and garnish with chopped dill.
Ratatouille Lasagna
Prep Time: 55 min | Cook Time: 30 min | Total Time: 1 hour and 25 min
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INGREDIENTS
1 eggplant, diced
1 zucchini, diced
1 yellow squash, diced
1 bell pepper, diced
1 white onion, diced
4 garlic cloves, minced
2 tbsp olive oil
12 oz. tomato paste
14.5 oz. diced tomatoes (I used Hunt's Fire Roasted Garlic)
1 eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
15 oz. ricotta cheese
1/2 cup mozzarella cheese, shredded
A handful of fresh basil, roughly chopped
Lasagna noodles
Italian seasoning to taste
INSTRUCTIONS
1. Preheat oven to 400 º F.
2. In a large pot, heat olive oil. Add diced vegetables and toss in olive oil. On medium heat, cook vegetables for 10-15 minutes, or until onions are translucent, stirring frequently.
3. Once onions are translucent, add tomato paste. Simmer on medium for 5 minutes, or until the paste darkens in color and sticks to the bottom of the pan.
4. Add diced tomatoes and Italian seasoning. Simmer for 5 minutes, stirring frequently. Turn heat to low and cook for 25-30 minutes.
5. Cook lasagna according to package instructions.
6. In a large bowl, combine ricotta, mozzarella, and basil.
7. While everything is cooking, slice the remaining vegetables.
8. Once the vegetable mixture is thoroughly cooked, begin layering in a baking dish. Spread a layer of vegetable mixture in the bottom of the dish. Top with a layer of lasagne noodles. Spread a layer of the ricotta mixture on top of the noodles. Top with shingles of the sliced vegetables. Repeat this process until the baking dish is full.
9. Top with a sprinkle of Italian seasoning and a smattering of shredded mozzarella. Bake for 30 minutes.
10. Slice and serve.
Spinach Artichoke Pizza with Balsamic Red Onions
Prep time: 20 minutes | Cook time: 15 minutes | Total: 35 minutes
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INGREDIENTS
Balsamic Red Onion
1 to 2 tbsp olive oil
2 medium, thinly sliced
a pinch of red pepper flakes
a dash of salt
1/4 cup balsamic vinegar
The Pizza
2 cloves garlic, minced
3 tbsp olive oil, divided
1 roll pizza dough
1 1/2 cups Italian blend shredded cheese, divided
1 (14 oz.) can quartered artichokes, drained
1 cup fresh baby spinach leaves, roughly chopped
INSTRUCTIONS
Balsamic Red Onions
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Slice red onion, the thinner the better. I suggest slicing the slices in half as well (they’ll fit better on the pizza this way).
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Warm 1 tbsp olive oil in a large skillet over medium heat. Add sliced red onion, red pepper flakes, and salt. Toss to combine. Cover and cook—stirring occasionally—for 10 minutes, or until the onions are soft.
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Pour in balsamic vinegar and stir until onions are evenly coated. Cook uncovered until balsamic vinegar has condensed and mostly absorbed into onions.
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Set aside to cool.
The Pizza
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Preheat oven to 425° F.
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On a greased or lined baking sheet, unroll and spread out the pizza dough to the desired thickness.
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Combine garlic and 3 tbsp olive oil, then spread evenly over pizza dough. Sprinkle with shredded mozzarella and 2 tbsp parmesan.
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Toss artichokes, spinach, and cooled red onions, adding a drizzle of olive oil if needed to coat. Season with salt and pepper to taste.
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Arrange mixture on top of cheese. Sprinkle the leftover 2 tbsp parmesan on top.
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Bake for 10-15 minutes, until crust is golden.
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Slice and serve!
Thai Basil Eggplant
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
INGREDIENTS
1/2 of 1 large Italian eggplant or 1 medium Japanese or Chinese eggplant
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 white onion, halved and thinly sliced
1 bunch of green beans, halved
2 cloves garlic, minced
4 tbsp cooking oil (I used olive, but any will work)
2 handfuls bean sprouts
fresh basil, chopped or torn to taste
For the Sauce:
8 tsp hoisin sauce
1/2 cup soy sauce
1/4 cup water
2 tsp Thai chili sauce
2 tsp corn starch
red pepper flakes, to taste
INSTRUCTIONS
1. On medium heat, heat 2-3 tbsp cooking oil in a large non-stick pan.
2. Cut off tips of eggplant. Slice into vertical slabs one way, then switch direction to make sticks. Cut sticks in half.
3. Add eggplant to pan and coat in oil. Add a few splashes of water and turn heat to low-medium. Cover and cook eggplant, stirring every few minutes. Add more oil or water as needed to keep eggplant from sticking to pan.
4. While eggplant cooks, slice remaining veggies and cook rice according to your directions.
5. Once the eggplant is cooked--it should be tender, but still hold its shape--add all veggies and 1 tbsp of oil. Sauté on medium-high heat until veggies are cooked but crisp.
6. Add garlic and sauté. Turn heat to low-medium and cover.
7. Whisk sauce ingredients until cornstarch is dissolved.
8. Add sauce to veggies and toss until everything is coated.
9. Add fresh basil to pot and stir. Simmer until sauce starts to thicken.
10. Once rice is cooked, plate rice with the vegetable mixture and top with leftove chopped basil.
Refreshing Tomato Basil Pasta
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min
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INGREDIENTS
3 cloves garlic, minced
3 plum or roma tomatoes, chopped into large cubes
1 tbsp olive oil
4 leaves fresh basil, roughly chopped
1 tbsp white balsamic vinegar
2 cloves garlic, chopped into chunks
pinch of salt
Half a box of pasta of choice, I used this one
INSTRUCTIONS
1. In a medium sized pan, heat the olive oil over medium heat.
2. Sauté the minced garlic until it becomes fragrant and begins to brown a little.
3. While the minced garlic is sautéing, boil the water for your pasta according to the directions.
4. Once garlic begins to brown, add the tomato cubes and basil. Cook on medium heat, stirring occasionally until tomatoes begin to burst.
5. Add the white balsamic vinegar and garlic chunks. Continue to stir as the juices of the tomatoes reduce.
6. Reserve about 1/2 cup of pasta water before draining your pasta. While draining pasta, add pasta water to the sauce and stir as it continues to reduce and thicken.
7. Once sauce has thickened, add the pasta to the pan of sauce and toss to coat.
8. Garnish with a few sprigs of fresh basil