Smoky Grilled Eggplant and Tomato

adapted from Beirut to Boston Ingredients 3 TBL extra virgin olive oil 1 TBL lemon juice 1/8 tsp crushed red pepper flakes 1 clove garlic minced Salt and pepper to taste 1 large whole eggplant 1 large red tomato Chopped parsley Directions Mix oil, lemon juice, garlic,...

Tomato and Zucchini Tart

adapted from The Tomato Cookbook iNGREDIENTS 1 Prepared Pie Crust 1 LB Tomatoes peeled and sliced 8 oz Zucchini sliced and blanched 2 large eggs 2/3 cup light cream 1 TBL chopped parsley 1 Tsp Chives snipped 1 Tsp Sage chopped salt and pepper Directions Preheat oven...

Quinoa and Cabbage Salad

adapted from Eat Clean Live Well Ingredients 1 cup tricolor quinoa 2 cups water 1/4 teaspoon sea salt, plus more for cooking quinoa 4 cups thinly sliced green cabbage 1 carrot, sliced into thin rounds 5 radishes, thinly sliced 3 scallions, chopped 2 tablespoons...

Smoked Eggplant and Tomato Pitas

Adapted from Vegetarian Times July/Aug 2015 Ingredients 5 Japanese eggplants peeled quartered lengthwise and cut into 1″ dice 1 Tbl. salt 1/4 cup olive oil 3 large tomatoes cut into wedges 1 cup Italian parsley 1/2 cup basil or cilantro 2 Tbl. sherry vinegar 1...

Crispy Potatoes with Lemon and Parsley

adapted from It’s all Easy by Gwyneth Paltrow Ingredients 2 pounds new potatoes or fingerling lots of sea salt 1/4 cup olive oil zest or 1 lemon finely grated 1 large clove of garlic finely minced 1/4 cup chopped fresh parsley Directions Put potatoes in cold...