Caponata Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Adapted from Cookie and Kate Serves: 6 servings Ingredients 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes 1 teaspoon fine salt, divided, to taste 4 tablespoons extra-virgin olive oil, divided 1…
Antipasto salad Save Print Prep time 15 mins Total time 15 mins Serves: 4-6 servings Ingredients Salad: 3 cups romaine chopped ½ cup green olives halved ½ cup cherry tomatoes halved ¼ cup jarred roasted red peppers chopped ½ cup mozzarella cheese balls quartered ½ cup artichoke hearts quartered ½ cup…
Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette Save Print Prep time 45 mins Total time 45 mins Author: Food and wine Serves: 6 servings Ingredients SALAD 2 yellow squash, quartered lengthwise 2 zucchini, quartered lengthwise 4 ears of corn, shucked ¼ cup extra-virgin olive oil, plus more for brushing Kosher…
This yummy, veggie packed “meal-in-a-wok” is going to be your new favorite recipe. Inspired from Gwenyth’s “Eggplant and Turkey Stir-Fry,” it is satisfying, bursting with flavor, and HEALTHY. Gluten-free and paleo, you don’t need to feel bad having seconds. And, believe me, you will! What we have going on here is some sauteed eggplant and…
This colorful, crowd-pleasing, make-ahead salad is the answer to all your summer entertaining. It is fresh and healthy and goes well with practically any main, especially grilled fish or chicken. I like to serve it with shrimp tacos or taquitos. It just gets better and better the longer it sits, so make sure to make…
