Eggplant Tomato Pie from

  • 1 eggplant
  • 2 tomatoes, sliced
  • 1 onion, diced
  • 2 cloves garlic
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon butter, melted
  • 1  tablespoon pesto
  • Cheddar cheese, shredded
  • Fresh parsley

Peel and cube eggplant, note do not boil, sautee,boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.


Chunky Eggplant Sauce from

¼ cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into ¼ -inch by ¼ -inch by 3-inch strips
2 tablespoons plus ½ teaspoon salt, or more as needed
⅛ teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced (see NOTE)
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini (or substitute penne rigate, rigatoni or orecchiette)

½ cup freshly grated pecorino Romano cheese, for serving

Heat the oil in a wide, deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, ½ teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.

Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.

Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving ½ cup of the pasta cooking water.

Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and/or pepper and oregano, as needed.

Serve hot, dusted with the cheese.

4 to 6 servings (makes about 1⅔ cups sauce, enough for 1 pound of pasta)

NOTE: To peel the tomatoes, use a sharp knife to score a large X on the bottom of each one. Drop into a bowl of just-boiled water and let sit for a few minutes, until you see the peel curling back from the edges of the X. Drain and let cool, then peel and discard the loosened skin.


Cold Noodles with Miso, Lime and Ginger from

Adapted, just a bit, from David Tanis

cold soup


Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)


2 to 3 tablespoons miso (red is recommend; white would be just fine)
1 2-inch piece ginger, finely grated
2 teaspoons granulated sugar
1/8 teaspoon ground cayenne, or to taste
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving

 Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. What, your package is only in Japanese, like mine? Most are cooked between 5 and 8 minutes, so test at 5 and add more minutes if needed.

Meanwhile, grate, julienne or thinly slice vegetables of your choice.

Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.

Divide noodles among four bowls; toss each with a tablespoon of the sauce, plus more to taste. Top with vegetables and extra droplets of sauce. Serve with lime wedges.


  • Mirin is a rice wine, similar to sake but lower in alcohol and much more sweet. If you can’t find it or don’t wish to buy it (a bottle of the basic stuff is usually around or just under $5), you might try using sake, or a mixture of rice vinegar, sugar and white wine or just water, I’d say 1 tablespoon of each liquid plus 1/2 teaspoon sugar to replace the 2 tablespoons of mirin recommended below.
  • If you have access to an Asian grocery store (New Yorkers, I use the M2M shops often), see if you can find 100 percent buckwheat soba noodles (which would also be gluten-free); they’re inexpensive and wonderful here. Mine had a mix of buckwheat and wheat flour, which is more common. If you cannot find them, you can use rice noodles or even spaghetti in a pinch. Here’s a good read on different Asian noodles.
  • Use whichever medley of cold, crunchy vegetables you’d like here; Tanis recommends daikon (a long, white mild radish), cucumber, radishes, radish sprouts and shiso leaves; I cleaned out my produce drawer with some julienned carrots, thinly sliced string beans, radishes, cucumbers and some wasabi micro-greens I couldn’t resist at the Greenmarket. Tanis suggests soaking grated daikon in the sauce, which I have no doubt mellows it, but I wanted to keep things simpler here.
  • I should forewarn that 3 tablespoons of red miso (a saltier, more intenseversion of white miso; you can use white miso here too if you don’t have red) will make a very salty sauce. We liked it, but we also used just a little per bowl. You can use the full amount and go easy on the sauce as we did, bump up the sugar, or you can start with less of the miso and only add more to taste. I’m recommending the latter above.
  • Serves 4 as a light meal or appetizer; for bigger appetites, you might want to double this


Fish Tacos with Lime Crema, Cooking Light

1/4 cup green onions, sliced
1/4 cup cilanto, chopped
3 tbsp. mayonnaise, fat-free
3 tbsp. sour cream, low-fat
1 tsp. lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red chile
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper filets
cooking spray
8 corn tortillas
2 cups cabbage, shredded

1. Preheat oven to 425ºF.

2. Combine green onions, cilantro, mayonnaise, sour cream, lime zest, lime juice, salt and garlic in a small bowl. Set aside.

3. Combine cumin, coriander, paprika, chile, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily. Break fish into bite-sized pieces.

4. Heat tortillas to soften. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage and 1 tbsp of crema.


I used Mexican crema instead of the mayonnaise and sour cream. Personally I would forget the mayonnaise and use about a 1/2 cup of sour cream thinned slightly with milk.

I didn’t have any cabbage and used red leaf lettuce instead. Just as good. I also added chopped red onion as a garnish.

As usual, I had a heavy hand with the spices.

Can use any mild white fish. Tilapia worked.

Summer Squash Pie Recipe from


1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise


  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
  • In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
  • Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

Read more:

Tomato Pie, AZ Chris

1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper


1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients. Does it do the same with the quarters and slices