Recipes of the Week–August 30, 2016

Eggplant Pasta Recipe: from: http://www.foodfanatic.com/recipes/eggplant-pasta-recipe/

·       15 ounces diced tomatoes, 1 can

·       1 large onion, chopped

·       2 cloves garlic, chopped

·       2 medium eggplants, ends trimmed and cut into 1" chunks

·       1 pound italian sausage, 5-6 links

·       1/4 cup fresh basil, finely chopped

·       salt, to taste

·       black pepper, to taste

·       1 pound rotini, optional and prepared separately

In a 6 quart slow cooker add the diced tomatoes, onion, garlic, eggplant and salt. Mix well then place sausage links on top, covering with sauce.

Place on low for 6-8 hours. Season with more salt and pepper if needed and stir in basil. Serve on top of pasta.

 

Zucchini Carrot Muffins Recipe from: http://www.foodfanatic.com/2016/01/zucchini-carrot-muffins/

·       1 1/2 cups whole wheat flour

·       1 cup old fashioned rolled oats

• 1/3 cup brown sugar, lightly packed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup applesauce
• 1/2 cup plain greek yogurt
• 1 cup finely grated zucchini, about 1 small
• 1 cup finely grated carrots, about 2 medium

Preheat the oven to 400°F. Spray a 24 cup mini muffin tin (or 12 cup regular muffin tin) with non stick cooking spray and set aside.

In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt.

In a small bowl, combine the eggs, applesauce, yogurt, zucchini and carrot (if you don’t want any visible veggies this can be pureed in a blender or food processor instead).

Add this to the flour mixture and stir until just combined.

Divide the batter between the 24 prepared muffin cups, heaping it up in each cup. For regular sized muffins, the 12 cups were filled to the top.

Bake for 16-18 minutes (or 22-24 minutes if making full size muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Notes

• Muffins will keep in an airtight container at room temperature for 3-5 days, or can be frozen for up to 3 months.
• These muffins can also be made with grated apple replacing the zucchini, which makes them slightly sweeter without increasing the sugar. They’re great both ways, so use whatever you have on hand!

 

Heirloom Tomato Cheddar Tart with Everything Spice

from:  http://www.halfbakedharvest.com/heirloom-tomato-cheddar-tart-everything-spice/

• 1 sheet frozen puff pasty, thawed
• 1/3 cup basil pesto ( homemade or store-bought)
• 1 1/2 cups shredded sharp cheddar cheese
• 4-6 heirloom tomatoes
• olive oil, for drizzling
• Everything Bagel Spice
• 2 tablespoons toasted white sesame seeds
• 1 tablespoon toasted black sesame seeds (or another tablespoon white sesame)
• 2 tablespoons poppy seeds
• 2 teaspoons dried onion
• 2 teaspoons dried garlic
• 2 teaspoons kosher salt

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Spread the pesto over the dough, leaving a 1/4-inch boarder and top with cheddar cheese. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.

Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with basil. Slice and EAT! :)