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Eggplant Parmesan

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Recipe courtesy of https://allrecipes.com

Ingredients for Eggplant Parmesan

  • 3 large eggplant, peeled and thinly sliced
  • 2 large eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups marinara sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • ½ cup grated Parmesan cheese, divided
  • ½ teaspoon dried basil

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
  3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
  4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
  5. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
  6. Bake in the preheated oven until golden brown, about 35 minutes.
  7. Serve hot and enjoy!
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All-American Trifle

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Recipe courtesy of https://allrecipes.com

Ingredients for All-American Trifle

  • 3 pounds fresh strawberries, hulled and sliced
  • ¼ cup white sugar or to taste
  • 1 quart heavy cream
  • 1 (6 ounce) container lemon yogurt
  • 1 (3.3 ounce) package instant white chocolate pudding mix
  • 2 tablespoons coconut-flavored rum, or to taste, divided (Optional)
  • 2 (16 ounce) prepared pound cakes, cubed
  • 2 pints fresh blueberries, or as needed

Instructions

  1. Gather all ingredients.
  2. Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
  3. Chill a large metal mixing bowl and beaters from an electric mixer.
  4. Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
  5. Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
  6. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
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Peppers Roasted with Garlic, Basil, and Tomatoes

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Recipe courtesy of https://allrecipes.com

Ingredients for Peppers Roasted with Garlic, Basil, and Tomatoes

  • olive oil-flavored cooking spray
  • 1 green bell pepper, halved and seeded
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped fresh basil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon herb vinegar, or to taste

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with olive oil-flavored cooking spray.
  2. Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
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Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

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Recipe courtesy of https://allrecipes.com

Ingredients for Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

  • 1 pound asparagus, tough ends trimmed and cut into bite-sized pieces
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon white sugar
  • 1 English cucumber, halved lengthwise and cut into 1/4-inch thick slices
  • 1 pint grape tomatoes, halved

 

Instructions

  1. Bring a large pot of lightly salted water to a boil, add asparagus, and cook uncovered until bright green and just tender, 1 to 2 minutes. Thick asparagus spears may take just a bit longer.
  2. Transfer asparagus with a large slotted spoon to a bowl of ice water for a few minutes to stop the cooking. Drain well and pat dry with a paper towel.
  3. Meanwhile, for dressing, combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well mixed combined.
  4. Place asparagus, cucumbers, and tomatoes in a large bowl. Drizzle dressing over the veggies, and toss gently until well coated.
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April’s Spicy Chickpea Soup with Kale

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Recipe courtesy of https://allrecipes.com

Ingredients for April’s Spicy Chickpea Soup with Kale:

  • 1 tablespoon olive oil
  • 2 teaspoons cumin seeds
  • ½ teaspoon red pepper flakes (Optional)
  • 1 medium onion, minced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (15 ounce) can chickpeas – rinsed, drained, and lightly smashed
  • 1 small bunch kale, chopped
  • salt and ground black pepper to taste
  • ½ cup finely chopped fresh parsley
  • 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

 

Instructions

  1. Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
  2. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.
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Eggplant Mixed Grill

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Recipe courtesy of https://allrecipes.com

Ingredients for Eggplant Mixed Grill:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges

 

Instructions

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.