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From noodle-free lasagna to vegetable soup or gumbo to a goat cheese and eggplant sandwich, eggplant is a versatile ingredient. It can find its way into caponata*, casseroles, dips, mixed grilled veggies, pasta dishes, stews and more. Eggplant is low in calories and fat, while boasting a high fiber content. While available year-round, summer is…
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[1] A grilled portabella entrée, stuffed with bacon, onions, potatoes, cheese and prosciutto. The recipe is below (Abacus Photo). [2] Portabella mushrooms can be four to six inches across (photo © Mushroom Council | Facebook). For a meaty vegetarian entrée, stuff a grilled portabella mushroom, a large, “meaty” mushroom. The stuffing can be simple,…
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Whether served raw, roasted, baked, grilled, sautéed, pickled, or fried, zucchini is one of the most versatile vegetables and a seasonal summer favorite that’s abundantly available at farm stands and supermarkets. This summer squash is very low in calories—33 calories for a medium zucchini. There are many wonderful ways to serve zucchini: Garnishes Gratin Grilled…
Continue reading “National Zucchini Day Recipes: Spiral Zucchini ‘Green Papaya’ Salad & Zucchini Pasta”
An artistic Greek salad from Stix Mediterranean Grill in New York City. Some people love a luncheon size Greek salad. But how about as your first course? Now that beautiful tomatoes are in season, slice them up in as many ways as you can, including in a first course Greek salad. In Greece, what…
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Where’s the stack of mozzarella and tomato slices? This Caprese salad is deconstructed. Photo courtesy Great Performances | NYC. Take advantage of the beautiful tomatoes now at farmers markets to create an elegant Caprese salad like this. There’s just a small window each year to enjoy heirloom tomatoes, so budget to have them every…
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