Entrees
Eggplant Meatballs from Skinnytaste
Servings: 6
Calories: 259 • Fat: 12 g • Protein: 9 g • Carb: 30 g • Fiber: 6 g • Sugar: 7 g
Sodium: 1180 mg • Cholesterol: 39 mg
Ingredients
cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
kosher salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
1 (25.25 ounce jar) DeLallo Pomodoro sauce
part skim ricotta cheese, for serving (optional)
Instructions
Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Source: Eggplant Meatballs from Skinnytaste
Yakisoba with Spring Veggies from Terra Firma Farm
A Japanese-Style stir-fried noodle dish. This dish is fantastic even without the classic Tonkatsu sauce, but if you’re looking for authentic Yakisoba flavor you might want to buy it. Either way you will need Worcestershire sauce, which I believe is also available in a vegetarian version.
Ingredients
1 medium (or 2 smaller) onions
2 tbsp fresh ginger
1 summer squash
3 carrots
1.2 lb snap peas, trimmed
1 bunch kale, rinsed and chopped
12 oz. Chinese style noodles or spaghetti
1/2 tsp. sesame oil
3 tbsp tonkatsu sauce
2 tbsp Worcestershire sauce
1/2 tbs soy sauce
1/2 tbsp mirin
3 tbsp peanut oil
Instructions
- Cut 1 medium or 2 smaller onions in half, then slice both halves. Peel and mince 2 T. fresh ginger.
- Grate 1 summer squash, then sprinkle with salt and mix with half of the ginger.
- Trim 3 carrots then slice thinly lengthwise. Cut the slices in half if they are too wide or long.
- Trim 1/2 lb. snap peas. Cut them in two or three pieces each.
- Remove the stems from 1 bunch of kale, then wash the leaves and chop them roughly.
- Cook 12 oz. of Chinese style noodles or spaghetti in salted water until just tender. You can also use pre-cooked noodles. Drain and rinse then drizzle with 1/2 t. of sesame oil.
In a bowl, mix together 3 T. tonkatsu sauce, 2 T. worcestershire sauce, 1/2 T. soy sauce, and 1/2 T. mirin. (Alternately mix 2 T. ketchup, 3 T. worcestershire, 3 T. soy sauce, and 2 T. mirin or sherry). - Heat 3 T. peanut oil in a wok. Add the onion and the ginger and cook on high heat until they are soft and beginning to brown. Add the carrots, kale, and a pinch of salt and cook until tender.
- Add the noodles and the snap peas together, stir frying until the peas are bright green. Pour the sauce over the noodles and cook until they are nicely coated.
- Serve topped with a spoonful of the squash/ginger mixture.
Source: Yakisoba with Spring Veggies from Terra Firma Farm
Ginger Sweet Tofu with Pak Choi from BBC Good Food
Ingredients
250g fresh firm tofu, drained
2 tbsp groundnut oil
1cm piece ginger, sliced
200g pak choi, leaves separated
1 tbsp Shaohsing rice wine
1 tbsp rice vinegar
½ tsp dried chilli flakes
cooked jasmine rice, to serve
For the marinade
1 tbsp grated ginger
1 tsp dark soy sauce
2 tbsp light soy sauce
1 tbsp brown sugar
Instructions
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Source: Ginger Sweet Tofu with Pak Choi from BBC Good Food
Cheesy Southwest Sweet Potatoes from The Table
Ingredients
4 sweet potatoes
1 tbs. olive oil
2 onions, chopped
a pinch of salt
2 tsp. cumin
2 chopped chilies in adobo sauce, optional
1 1/2 cups corn*
1 can black beans
*I used frozen corn and didn’t bother to thaw it first. Fresh corn would be fantastic, and canned corn would be fine as well. Go with what you have.
cheddar cheese for topping
Instructions
- Preheat the oven to 425 F. Pierce the sweet potatoes several times with a fork. Wrap the potatoes in foil or place them on a cookie sheet, then bake for an hour, or until soft.
- While the potatoes are baking, make the topping. Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onions and the salt. Turn the heat down to low and caramelize the onion, stirring occasionally for about 10 minutes. Meanwhile, drain and rinse the black beans.
- When the onions are light brown and sweet, add the cumin and chilies, and stir. Turn up the heat to medium, add the black beans and the corn, and stir until heated through.
- To serve: split the sweet potatoes down the middle and scoop on as much black bean topping as your heart desires. Then add as much cheddar as your heart desires, plus a couple of extra tablespoons. Cheese makes everything (even grading) better.
Source: Cheesy Southwest Sweet Potatoes – The Table
Sweet Potato Breakfast Skillet from Allergy Free Alaska
Ingredients
12 ounces of bacon, cut into 1-inch pieces
Additional bacon fat, lard, ghee, or coconut oil
5 cups diced sweet potatoes (about a 1/2 inch dice)
4 cups diced zucchini
1 cup chopped onion
1 red bell pepper, chopped
6 large eggs
Black pepper to taste
Instructions
- In a 12-inch cast iron skillet (I use and recommend this pan), cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat).
- Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
- Preheat oven to 400 degrees (F).
- Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
- Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
- Stir in bacon pieces. Remove from heat.
- Make 6 wells in the potato and veggie mixture; break one egg into each well.
- Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.
Source/Image Credit: Sweet Potato Breakfast Skillet with Bacon – Allergy Free Alaska