Baked Stuffed Eggplant

From Eating Well magazine. These stuffed eggplants are filled with bell peppers, onion, garlic, and tomatoes. This dish is wonderful served with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. Serves: 2 Ingredients 2 bay leaves 1 teaspoon...

Frittata with Greens & Potatoes

Egg whites lighten up this frittata with sliced potatoes, fresh greens, and sautéed leeks or onions. Serves: 6 Ingredients 1 tsp. butter 2 cups thinly sliced leek or onion 1 bunch fresh greens, stemmed and sliced (kale, chard and spinach all work here) 1/3 cup milk...

Stuffed Bell Peppers with Couscous, Tomato and Feta

Sharer Alice Richardson created this recipe to serve with pan-roasted haddock (get the haddock portion of the recipe on her blog, The Clean Food Club). Serves 4 Ingredients 3 large bell peppers 1 medium Onion 1 cup cherry tomatoes (or larger tomatoes cut into wedges)...

Gorgonzola Onions au Gratin

Adapted from The Garden of Earthly Delights by Shea MacKenzie Serves 4 to 8 as a side dish What could be more luscious than sweet, caramel-colored onions crisp walnuts and creamy Gorgonzola?  Allowing the onions to sit in a boiling water bath for a few minutes will...

Thyme Roasted Onions and Apples

Adapted from BonAppetit.com, November 2009 Serves 8 to 10 Fresh thyme adds a savory note to sweet roasted apples and caramelized onions. 4 cups apple cider 5 tablespoons unsalted butter 1 teaspoon coarse kosher salt plus additional for sprinkling 6 7- to 8-ounce...