Mint & Feta Topped Eggplant

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After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint.  By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂

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Mint & Feta Topped Eggplant

(Adapted from Live Eat Learn blog)
Ingredients:
  • 1 large eggplant
  • 3 tbsp olive oil, divided
  • Fresh ground black pepper
  • 3 heaping tbsp fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup feta cheese, chopped
  • 1/2 tsp Aleppo pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
  3. Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
  4. Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
  5. After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
  6. Serve topped with the chopped feta and sprinkled with Aleppo pepper.
Serves 2

Zoodles in Mediterranean Tomato Sauce

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Gosh, it’s been awhile since we’ve made zoodles. For awhile there we were making, eating, and sharing zoodle recipes every week it seems like. We took a little bit of a hiatus it seems, but don’t worry – the zoodles are back! This time, they’re topped with a deliciously spicy sauce that makes you think you’re on the Mediterranean coast.

Even better news? This meal is simple to make – it only takes a few minutes of active preparation. Even more better news? This vegetarian dish is healthy and pretty darn low calorie. A great meal to sneak in to your weekly meal rotation.

Zoodles in Mediterranean Tomato Sauce

Ingredients: 
  • 2 large zucchini
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 tsp red wine vinegar
  • 1 tsp brine from kalamata olives
  • 1/2 tsp crushed red pepper flakes
  • Fresh ground black pepper
  • ~10 kalamata olives, sliced
  • 2 oz feta cheese
Instructions: 
  1. Prepare the zoodles – see our instructions if needed!
  2. Heat olive oil in a small pan over medium heat.
  3. Once heated, add the garlic and cook for just a ~2 minutes until beginning to be fragrant.
  4. Now lower heat to low-medium and stir in the tomato paste, vinegar, olive brine, red pepper flakes, and several turns of fresh ground black pepper. Stir to combine into a thick, saucy paste.
  5. After a couple minutes of letting the sauce ingredient meld, toss in the zoodles and olives. Stir to coat the zoodle in the sauce, then cover for 5 minutes.
  6. Once the zoodles are heated through, you’re ready to serve, topped with the feta cheese!
Light meal for 2

 

Charred Corn Flatbread

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If you’ve been watching the news recently, you know all about Hurricane Irma. I swear, that’s all we’ve been talking about for the past week or so. We live in South Carolina, which flipped in and out of the hurricane strike zone, through a week of changing predictions. Luckily for us, the worst of missed us here. Sadly, the pictures from the Caribbean, Florida, and the southeastern coast of Georgia and the Carolinas show that those areas weren’t so lucky. Hopefully, the worst was mitigated by the week plus of warning and preparation.

In our house, we were mostly worried about losing power and/or water. I filled water bottles and sinks with water, set out candles and flashlights, and most relevantly to this post – begin working on eating perishable things out of our fridge. Glancing around the kitchen while waiting for Irma’s arrival, I saw 2 aging ears of corn, a drawer full of cheese, and 2 pieces of naan. And voila, the charred corn flatbread was born. It’s a great dish, probably even more suited for a sunny summer evening than the clouds and wind of a hurricane! 🌪️ It’s very corn-centric, but think of it as a new alternative to your average side of corn.

Charred Corn Flatbread

Ingredients: 
  • 2 ears of corn
  • 3 tbsp smoked olive oil, divided (or regular olive oil if you don’t have smoked)
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we prefer Trader Joe’s naan)
  • 2 clove garlic, minced
  • 4 oz brie
  • Several leaves fresh basil
  • Pinch of crushed red pepper
Instructions:
  1. Peel the ears of corn and rub with 1 tbsp the smoked olive oil. Sprinkle with salt and pepper on all sides.
  2. Set oven to broil. Place ears of corn under the broiler, rotating every 2-3 minutes, until all sides are charred. [Alternatively, grill in a grill pan or on an actual grill.]
  3. Once charred, set corn aside until cool enough to handle and lower oven heat to 350 degrees.
  4. Stir the minced garlic into the remaining 2 tbsp smoked olive oil. Brush over the two pieces of naan.
  5. Top, evenly divided between two flatbreads, with chunks of brie, followed by corn, sliced off the ears. Sprinkle a pinch of crushed red pepper over each flatbread.
  6. Place in the oven for 15 minutes.
  7. After removing from the oven, top with torn fresh basil.
Makes 2 flatbreads

Southwest Steak Chopped Salad

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We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.

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Southwest Steak Chopped Salad

Ingredients: 
  • Salad
    • Mixed greens, ~1 1/2 cups per plate
    • 1/2 cup carrots per plate
    • 1 ear of corn, divided between plates
    • 1 can of black beans, divided between plates
  • Steak
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp chili powder
    • 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
    • 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/4 tsp cumin
    • 3/4 lb steak
  • Dressing
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 3 tbsp lime juice
    • 1 tsp red wine vinegar
    • 1/2 tsp oregano
    • 1/4 tsp paprika
    • 1/8 tsp cinnamon
    • Pinch of salt & a few turns of fresh black pepper
  • Optional additional toppings
    • Cheese
    • Tortilla strips
    • Jalapeno slices
Instructions:
  1. Cook corn in boiling water for 5 minutes. Remove to cool when complete.
  2. (Heat black beans if you prefer. We just rinsed and ate them cold.)
  3. Stir all steak seasoning together. Liberally coat both sides of the steak.
  4. Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
  5. Whisk together all of the salad dressing ingredients.
  6. Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
  7. Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads

Roasted Grape & Prosciutto Flatbread

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Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make.  We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.

Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.

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Roasted Grape & Prosciutto Flatbread

(Adapted from Spices in My DNA blog)
Ingredients: 
  • 1 cup red or black grapes
  • 1 tbsp + 2 tsp olive oil
  • 1 medium onion, sliced
  • 1 package Boursin cheese (you won’t use it all)
  • 2 slices of prosciutto
  • Fresh rosemary
  • Honey
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
  3. Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
  4. Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
  5. Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
  6. Lower oven heat to 350.
  7. Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
  8. Place flatbreads directly on the oven rack. Bake for 15 minutes.
  9. Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.
Serves 2.

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Shrimp Rice Bowl

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Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.

This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!

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Shrimp Rice Bowl

Ingredients: 
  • 3/4lb of shimp, peel & de-vein
  • 1 tsp coconut oil
  • 2 garlic cloves, minced
  • 5 tbsp low sodium soy sauce, divided
  • 2 tsp rice wine vinegar, divided
  • Splash of fish sauce
  • 2 bell peppers, sliced
  • 20 baby carrots, sliced length-wise
  • 2 tbsp brown sugar, divided
  • 1/8 tsp crushed red pepper flakes
  • 3-4 large leaves of fresh basil, chopped
  • Rice, prepared as you prefer
Instructions: 
  1. Allow coconut oil to liquefy in a large pan over medium heat.
  2. Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
  3. Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
  4. Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
  5. After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
  6. Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
  7. Serve over rice and top with the remaining fresh basil.
Dinner for two!

Zoodles with Roasted Chickpeas

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Have all you food-blog-readers out there heard of Yotam Ottolenghi? He’s an Israeli-born British chef who I absolutely love! He has restaurants in the UK, at least five cookbooks, a website full of traditional & inventive Middle Eastern recipes, and a weekly column in The Guardian. He also has one of the best, most gorgeous, most mouth-watering Instagram feeds to follow out there (@ottolenghi) – you probably want to start following him!

As your average American who doesn’t dine out in London often or subscribe to The Guardian, I hadn’t heard of Yotam Ottolenghi until a few years ago when my sister gave me one of his cookbooks for Christmas. I think I’ve mentioned it a few times on here, and if I haven’t I should, as it’s one of my favorites. It’s called Jerusalem and was authored by Ottolenghi and another chef named Sami Tamimi. I love this cookbook for its delicious recipes, gorgeous photography, random stories interspersed with the recipes, and the fact that it features recipes based on both chef-authors’ heritages. Both grew up in Jerusalem, but Ottolenghi is of Israeli-Jewish heritage, while Tamimi is of Palestinian-Arab descent. Throughout the cookbook, they show the similarities and pervasiveness of recipes traditional to both groups. Maybe my favorite section of the cookbook frames the struggles of Jerusalem’s various residents like this:

“Alas, although Jerusalemites have so much in common, food, at the moment, seems to be the only unifying force in this highly fractured place. The dialogue between Jews and Arabs, and often among Jews themselves, is almost nonexistent. It is sad to note how little daily interaction there is between communities, with people sticking together in closed, homogenous groups. Food, however, seems to break down those boundaries on occasion… It takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring Jerusalemites together, if nothing else will.”

I love the sentiment, and if anyone has the unifying hummus recipe, it’s probably these guys.

As I mentioned, Mr. Ottolenghi’s instagram feed is great, and I see posts from him (or his surrogates probably…) nearly every day. Said posts make me want to whip up his recipes, nearly every day. I must have seen something inspiring in recent days, because when confronted with my zoodles for tonight’s dinner, I felt an overwhelming desire to use some tahini. The tahini sauce I coated the zoodles with tonight is a scaled-down and warmed up version of the recipe in Jerusalem.

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Zoodles with Roasted Chickpeas

Ingredients: 
  • 2 large zucchini
  • 2 tbsp olive oil, divided
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 can of chickpeas, drained, rinsed, & dried
  • 2 cloves of garlic, minced
  • 2 tbsp tahini paste
  • 1 tbsp + 1 tsp lemon juice
  • Black pepper
  • 2 tbsp water
Instructions: 
  1. Preheat oven to 425 degrees.
  2. Toss chickpeas in 1 tbsp olive oil + paprika, cumin, turmeric, and salt. Spread out on a cookie sheet and roast for 20 minutes. Stir up once about halfway through cooking time.
  3. Meanwhile, prepare zoodles. See here if you need a little help with that!
  4. Next, warm the other 1 tbsp of olive oil into a pan over medium heat. Add the minced garlic and cook for just about 3 minutes.
  5. Now lower the heat of the burner to a low. Wait a minute or two, then stir the tahini paste into the olive oil.
  6. Add the lemon juice and a turn or two of black pepper. Whisk together until well-combined. Add water by the tablespoon. (Don’t use all the water – or use more – if you’re happy with the consistency of the sauce.)
  7. Add the zoodles to the pan. Toss with the sauce. Cover and increase heat back to medium for 5 minutes.
  8. Portion out the zoodles into individual bowls. Top with the roasted chickpeas.
Serves 2.

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