Lemony White Bean Salad w/ Broccoli

Lemony White Bean Salad with Broccoli

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Recipe courtesy of southernliving.com

Ingredients 

  • 1 (16-oz.) pkg. fresh broccoli florets (7 cups florets)
  • ½ cup plus 1½ Tbsp. olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon honey
  • 1 (15½-oz.) can no-salt-added cannellini beans, drained and rinsed
  • 4 cups baby arugula 
  • 1 cup thinly sliced red onion (from 1 onion)
  • 1 ounce Parmesan cheese, shaved (about ½ cup)

Directions

  1. Preheat oven to 400°F with oven rack 6 inches from heat. Toss together broccoli, 1½ tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Spread broccoli in a single layer on a rimmed baking sheet. Roast in oven until just tender, 20 to 25 minutes.

  2. Meanwhile, whisk together lemon zest and juice; parsley; garlic; mustard; vinegar; honey; and remaining ½ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Set aside.

  3. Increase oven temperature to broil; cook broccoli until slightly charred, 1 to 2 minutes. Cool about 5 minutes.

  4. Combine broccoli, beans, baby arugula, and red onion in a large bowl. Toss with dressing; sprinkle with Parmesan.

Hunts point market

Eggplant Wraps

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These eggplant wraps are nutritious and delicious. It can also be made on a barbecue.

Total Prep and Time: 45 minutes. Serves 8 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon dried mixed herbs, as desired
  • 2 large eggplants, cut lengthwise into eighths, for 16 total slices
  • 1 pound spinach
  • 16  tomato halves packed in olive oil
  • 3 tablespoons raw pine nuts, toasted in a dry skillet
  • 5 ounces aged Cheddar, cut into 16 slices
  • Sea salt and ground black pepper

Directions

  1. Heat oven to 350 degrees Fahrenheit. In a mixing bowl, combine oil and herbs. Delicately baste each eggplant piece on both sides with herbed oil.
  2. Place a  skillet over med-high heat. When pan begins to get hot, arrange slices of eggplant in a single layer. Fry until golden brown and softened, recommended 3 minutes per side. Move cooked eggplant to a plate, and repeat with each slice.
  3. Rinse spinach in cool water, then move the leaves in a dry saucepan. Cover pan and cook over medium heat until wilted, estimated 3 minutes. Then drain.
  4. Begin wraps by taking a sliver of eggplant and placing a tablespoon of spinach on one side. Top spinach with a tomato half, a few pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is covered. Place on a large nonstick baking sheet. Repeat to make all wraps, placed side by side. Season to taste. Bake until cheese has melted, about 15 minutes. Serve hot.