Recipes of the Week–August 10, 2015

Eggplant Pasta From: http://altonbrown.com/eggplant-pasta-recipe/

1 large eggplant, about 1 pound

Kosher salt

1 tablespoon olive oil

1/4 teaspoon garlic, minced

1/4 teaspoon red pepper flakes

1 small tomato, seeded and chopped

3 tablespoons heavy cream

1 tablespoon basil, chiffonade

2 tablespoons Parmesan cheese, grated

1 tablespoon breadcrumbs

Peel the eggplant, leaving 1-inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices. (I would use a mandolin for this.)

Place the eggplant slices on a cooling rack set over the sink and generously sprinkle with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.

Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the bail and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss and serve immediately.

 

Eggplant Snack Sticks from: http://www.tasteofhome.com/recipes/eggplant-snack-sticks/print

1 medium eggplant (1-1/4 pounds)

1/2 cup toasted wheat germ

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

3/4 teaspoon garlic salt

1/2 cup egg substitute

1 cup meatless spaghetti sauce, warmed

Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with cooking spray.

Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve immediately with spaghetti sauce.

 

Swiss Chard Lasagna From: http://www.foodandwine.com/recipes/swiss-chard-lasagna/print
     6 tablespoons extra-virgin olive oil

1 medium onion, chopped

5 garlic cloves, minced

Kosher salt

Freshly ground black pepper

6 tablespoons all-purpose flour

6 cups whole milk

1 large bunch Swiss chard, stems and ribs chopped

12 no-boil lasagna noodles

1       cup ricotta cheese

Preheat the oven to 375°F.

In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then stir in the Swiss chard and cook until tender, about 6 minutes. Remove from the heat season sauce with salt and pepper to taste.

In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Make layers of noodles and sauce finishing with a layer of sauce. Dollop the ricotta over top of the lasagna.

Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more. Let the lasagna stand 10 minutes before serving.

 

Fava Greens NOT Beans –from; http://chowhound.chow.com/topics/283300 

• Sautéed fava greens with prosciutto
  Green salad of fava greens, pea shoots, arugula, and mixed spring lettuce
  Fava greens marinated in oil and salt, with sorrel chopped very fine
  Spaghettini with Manila clams, green garlic, fava greens and cream
  Peach salad with duck confit and fava greens
  Stir-fried, then tossed with fresh fava beans and lamb braising juices and served with lamb shanks
  Fava greens-stuffed cannelloni, lightly buttered and drizzled with vanilla-accented jus