Eggplant Rollatini

  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.

 

Spanish chilled tomato soup (Salmorejo) from saveur.com

3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
12 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped

1 12 cups finely chopped Iberian ham or prosciutto (optional)

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

 

Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Creamy Mexican Street Corn Dip from 12tomatoes.com/

  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Easy Italian Spaghetti Pasta Salad from foodiecrush.com

  • 1 pound thin spaghetti
  • 2 tablespoons kosher salt
  • 2 cucumbers, quartered and sliced
  • 1 red bell pepper, seeded and chopped
  • ½ red onion, thinly sliced
  • 10 ounces cherry tomatoes, halved
  • 1 4-ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese or pecorino romano
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

Creamy Greek Pasta Salad from twopeasandtheirpod.com

  • 1 lb pasta such as fusilli, penne, or farfalle
  • 1 1/4 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved grape tomatoes
  • 1 seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

Poached Cod in Tomato Broth from martha

  • 3 cups veggie or fish broth
  • 1/2 medium red onion, very thinly sliced (about 1/3 cup)
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling
  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

 

sword fish note

Pat fish dry
mix olive oil and 1/2 lemon juiced
use cast iron skillet, heat add a small amount of olive oil, s & p until hot
cook fish 3 1/2 min on first side over med high heat
turn over cook 3 1/2 min
remove fish to a platter
add leftover olive oil and lemon juice, 1 tbsp capers, 1 tbsp butter, a bit of olive oil and 1/2 lemon juiced. Mix and cook for a min or two
add fish back to pan, spoon sauce over fish then serve

Spaghetti alla Puttanesca from gearpatrol.com

Half box dried spaghetti (8 ounces)
2 tablespoons olive oil
1 whole clove garlic
3 anchovy fillets, canned in olive oil
1 teaspoon red chili flakes
1 28 oz can of crushed tomatoes
1/2 cup preferred olives (i.e. Kalamata), pitted
1 1/2 tablespoons capers, drained
2 tablespoons fresh Italian parsley, chopped

1. Start cooking spaghetti by following instructions on the box. Drain two minutes before ready, and be sure to reserve half a cup of cooking liquid for later step.

2. Heat olive oil in a skillet over medium heat. Add clove of garlic, and cook until brown, about 1–2 minutes; then discard. Add anchovies to the pan and smear with a spatula until it forms a paste with the olive oil. Sprinkle red chili flakes, cook for about 10 seconds, then add tomatoes. Simmer for about 8–9 minutes, or until the sauce starts to thicken.

3. Lower the heat, and toss in capers and olives. Fold in the cooked spaghetti, and stir to coat. Cook for an additional minute or two until preferred doneness. If the sauce is too thick, use the reserved pasta water to help coat the spaghetti.

4. Plate, drizzle with olive oil and sprinkle with parsley.

Pizza Pull-Apart Sliders

for the sliders:
1 package (12) dinner rolls
1/2 cup pizza sauce
12 slices mozzarella cheese
Sliced and sauteed mushrooms
slice black olives

for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional

Preheat oven to 350 f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.

Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.

sauté mushrooms in olive oil for 5 min to soften.

Next, add 6 slices of cheese (covering all of the pizza sauce.)

On top of the cheese layer, add mushrooms and black olives.

Add the remaining 6 slices of cheese on top.

Then cover all of it with the top bun.

Pizza Sliders (www.thecountrycook.net)

Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.

Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!

Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.