Eggplant Pizza

Aug 29, 2016

A healthier alternative to pizza crust, Eggplant topped with ham and cheese makes a delicious pizza. Ready in 30 minutes! Servings: 4

INGREDIENTS

• 2 large eggplants
• Salt
• Olive oil

Eggplant is a fat free, low-sodium food that is high in fiber and low in calories, and a good source of vitamin C, calcium and potassium. A one-cup serving of raw eggplant is only 20 calories!

Pizza Sauce

• 1 jar (15 oz) marinara sauce
• ½ cup Parmesan cheese
• ¼ cup chopped fresh basil
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes, optional

Topping

• 2 cups mozzarella cheese
• 1 cup cheddar cheese
• 8 slices rosemary seasoned ham
• 1 medium red onion, thinly sliced
• 10 cherry tomatoes, halved

DIRECTIONS
1. Preheat oven to 350°F.

2. Slice the eggplant in half, lengthwise. Brush each eggplant slice with oil and season with salt. Arrange on a baking sheet and bake until browned and almost tender, 20-25 minutes.

3. In a medium bowl, combine all pizza sauce ingredients.

4. Remove eggplant slices from the oven and spoon about 2 tablespoons of the sauce mixture over each one. Add 2 slices of ham to each eggplant half, and sprinkle on cheese. Add cherry tomatoes and sliced red onion.

5. Return to oven for 2-3 minutes to melt the cheese.

6. Allow to cool slightly before serving. Enjoy!

Grilled Vegetables in a Soy Vinaigrette

Aug 29, 2016

Delicious grilled fresh vegetables in a simple soy vinaigrette. The perfect side dish for summer meals!

PREP TIME: 5 mins  COOK TIME: 10 mins

INGREDIENTS

• 3 eggplant (aubergine), sliced
• 3 medium zucchini, sliced
• 1/2 lb. green beans
• 8 oz. pkg. mushrooms, sliced
• Extra-virgin olive oil for brushing (about 1/4 cup)
• 1 Tablespoon coarse sea salt
• ½ Tablespoon freshly ground black pepper
• toasted sesame seeds for serving

DIRECTIONS
1. Brush the vegetables with the olive oil and season with the salt and pepper. Place the vegetables on a preheated grill and cook, uncovered, for about 10 minutes, until vegetables are slightly softened but still crunchy and marked by the grill.

2. Toss vegetables with soy vinaigrette, sprinkle with toasted sesame seeds, and serve.

Soy vinaigrette

• 1 Tablespoon sesame oil
• 2 Tablespoons seasoned rice vinegar
• 2 Tablespoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 Tablespoon minced shallots
• 1 Tablespoon water
• 1/4 teaspoon salt
• ½ teaspoon freshly ground black pepper

In a small bowl, add rice vinegar, soy sauce, ginger, shallots, water, salt and pepper. Gradually whisk in the oil.

Penne with Sausage & Mushrooms

Aug 29, 2016

Classic Italian flavour in a quick to prepare meal you and your family can enjoy any night of the week.

Prep/Total Time: 30 min.  Makes: 6 servings

INGREDIENTS
2-1/2 cups uncooked penne pasta
17 oz pkg Italian sausage, casings removed
8 oz pkg mushrooms, sliced
3 cloves garlic, minced
8 oz spinach
1 tablespoon olive or canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
Grated Parmesan cheese, optional

DIRECTIONS
1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook the sausage, and mushrooms in oil over medium heat until sausage is cooked through and browned (NOTE: Use a heavy spoon or fork to crumble the sausage while it is cooking). Add minced garlic and cook for 1 minute. Add spinach and cook just until wilted, about 2 minutes.

3. Add the stewed tomatoes, tomato sauce and seasonings; heat through.

4. Drain pasta; toss with tomato mixture. Sprinkle with grated cheese if desired.