Recipe #76 - Eggplant-Tomato Pasta

Looking for a satisfying, tasty pasta dish that's low-fat, low-calorie and low-cholesterol? Try this one.

1 large eggplant

1 Tbsp. olive oil
1 sweet onion, peeled and diced
1/4 cup red wine
3 cloves garlic, peeled and finely minced
1 Tbsp. tomato paste
2 15-oz. cans fire roasted diced tomatoes
Pinch fresh minced thyme
Pinch fresh minced rosemary
Pinch fresh minced Italian parsley

1 lb. orichiette pasta ("little ears") -- or pasta of your choice

Cut the eggplant in half lengthwise and place face down on a sheet tray. Roast at 350 degrees for about 30 minutes, until very soft. Remove and let cool. Scoop out flesh of eggplant and dice; set aside.

In a wok or large saucepan, heat the oil and add the onions. Saute until translucent. Add garlic and cook for another minute, until fragrant. Add wine, tomato paste and canned tomatoes. Simmer sauce for about 30 minutes. Add herbs and season with salt and pepper to taste.

Meanwhile, cook pasta in salted water until al dente. Toss the pasta with the sauce and serve. We had this with shaved parmesan cheese, herb-roasted brussels sprouts and Caesar salad. Yum!

Recipe #75 - Indian Spiced Carrot Salad

Sheri' came up with this one.

1 lb. carrots, peeled and cut into long thin strips
1-2 stalks celery, thinly sliced
1 Tbsp. sesame seeds, toasted
1 bunch fresh cilantro, washed and leaves picked
1/2 small bunch fresh mint, washed and leaves picked

1 small red onion, peeled and sliced very thinly
1 Tbsp. olive oil

1 tsp. ground cumin
1/2 lemon, zested and juiced
1.5 tsp. freshly grated ginger
1 cup extra virgin olive oil
Salt, to taste

Heat the tablespoon of olive oil in a small saute pan and add the thinly sliced onions. Saute until they wilt, but don't let them brown. Midway through sauteing, you can add a splash of red wine to keep the onions from browning. Set aside.

Put the lemon juice and zest in a bowl with grated ginger, and cumin. Whisk in the olive oil until thickened and emulsified. Taste and add salt as necessary. Add the carrots, celery and sesame seeds, and toss to combine. Serve immediately or hold for service in the fridge.

Serve with dressed salad greens and thinly sliced apple on the side.

Recipe #74 - Super Veggie Lasagne

Another take on lasagna we tried this past week. As usual, we made enough to eat again. And again. And again. And freeze to eat again later.

9 oz. pack of your favorite premade square-shaped ravioli

1 bunch kale, tough ribs removed and leaves roughly chopped

2 cups sliced cremini mushrooms

1 Tbsp. olive oil

1 head cauliflower, broken into bite-size florets

2 large zucchinis, trimmed and cut with a mandolin into very thin slabs

6-8 oz. ricotta cheese

1 egg

1/2 tsp. dried oregano

1 28-oz. jar of your favorite marinara sauce (we used Trader Joe's)

2 cups Mornay Sauce (recipe follows)

3 oz. grated mozzarella cheese

3 oz. grated parmesan cheese

Preheat the oven to 375.

Boil the ravioli according to package directions. Drain in a colander and toss with some olive oil to prevent sticking.

Cook the kale in boiling water until tender, about 5 minutes. Drain and set aside.

Heat the olive oil in a saute pan and cook the sliced mushrooms until done and juices are released and cooked off for the most part.

Toss the cauliflower florets in olive oil and season with salt and pepper. Spread in a single layer on a sheet tray. Roast in the oven until tender and starting to turn golden brown. Remove from oven and set aside.

Whisk the egg, ricotta cheese and herbs in a bowl.

Now you're ready to assemble. Here's the order of assembly in a baking pan

• Marinara sauce


• Mornay sauce


• Raviolis


• Ricotta/egg/herb mixture


• Mushrooms


• Kale


• Mushrooms


• Cauliflower


• Zuke slabs


• Marinara


• Mornay sauce


• Mozz and Parm cheeses on top

Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until the top is starting to brown and the lasagna is bubbly and done. Let sit for 15 minutes before serving so the lasagna can set.

Mornay Sauce:

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

2 cups milk, heated

1/2 tsp. nutmeg

Salt & white pepper to taste

1/2 cup grated parmesan

1/2 cup grated gruyere cheese

Heat the butter in a small saucepan. Add the flour and whisk to create a roux. Add the hot milk gradually while whisking and cook until it thickens. Season with nutmeg, salt and pepper. Whisk in the grated cheeses and continue to cook on low heat until smooth, hot and ready.