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Stuffed Eggplant

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Recipe courtesy of https://allrecipes.com

Ingredients for Stuffed Eggplant:

  • 1 (1½ pound) eggplant, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 cup tomato-basil pasta sauce
  • 3/4 cup Italian seasoned panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

 

Instructions

  1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  2. Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
  3. Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
  4. Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
  5. Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
  6. Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.
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Roasted Beets

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Recipe courtesy of loveandlemons.com

Ingredients 

  • 6 medium beets, tops removed, scrubbed well
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Directions

  1. Preheat the oven to 400°F.
  2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  3. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. You can hold them under running water and slide the skins off with your hands.
  4. Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.
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Roasted Cauliflower

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Recipe courtesy of natashaskitchen.com

Ingredients 

  • 1 medium cauliflower, sliced in small florets, or 1/2″ thick steaks
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter, melted
  • ½ tsp garlic powder
  • ½ tsp salt, or to taste
  • ¼ tsp ground paprika
  • ¼ tsp ground black pepper, or to taste

Directions

  1. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
  2. Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.
  3. Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
  4. In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
  5. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.