I love making eggplant side dish recipes, and this recipe for Sauteed Eggplant and Tomatoes couldn’t be easier. I sauteed my eggplant in a good bit of chicken broth to reduce the amount of olive oil. I used garlic, red pepper flakes, organic canned tomatoes and fresh basil, and it came out wonderful. Enjoy as a perfect year-round side dish.
Come see me this Saturday, June 12th at Pepper Place Farmers Market and my Gluten-Free Peanut Butter Chocolate Chips Cookies. It’s a great way to spend saturday morning purchasing the best of the best in fresh produce, flowers and other great items. I went last weekend, and I purchased the most delicious and fresh blackberries, squash, tomatoes and peaches. Hope to see some local friends there.
I developed this recipe for Lemon-Walnut Bread for National Dairy Month, and it’s wonderful! It’s better than any quick-bread I have ever tasted, and the combination of mascarpone, cream cheese and lemon create wonderful flavor and moist texture. When we tested this recipe, we could not stop eating it-just wait until you try it.
My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.
For all of those vegetarian friends and fans, here’s one for you. Cuban Black Beans and Rice is perfect as a main dish or even side dish. Black beans are extremely healthy, as they are a very good source of cholesterol-lowering fiber. They are also rich in antioxidants and may help to protect against cancer. This recipe is really easy to prepare and very filling. Feel free to substitute quinoa for the rice, if desired.
A lot of people have asked me lately, “What is quinoa?”. I answer, “It’s the magical grain.” Quinoa is the amazing gluten-free grain that is high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. It is a great replacement for rice or couscous and works great here in this simple recipe for Southwestern Quinoa Salad. Serve it room temperature or chilled. It’s awesome, and my kids even ate it too! By the way, quinoa can be found at Whole Foods Market or any of your specialty stores.
I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!