1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
Kosher salt and freshly ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon unsalted butter
12 large scallops
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.
Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsides, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)
While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
1lb prepared meatballs (or 1 batch Sneaky meatballs made with turkey OR beef)
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
While squash is roasting, prepare and bake meatballs.
When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly.
Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.
Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.
Heat 2 tsp of the oil in a large heavy- based saucepan over high heat. Add one-quarter of the lamb and cook, turning occasionally, for 1-2 minutes or until brown. Transfer to a plate. Repeat with remaining lamb in 3 more batches.
Heat remaining oil in the same pan over medium-low heat. Add cumin, paprika, mace, cinnamon, garam masala and chilli, and cook, stirring, for 30 seconds or until fragrant. Stir in the water, onion, garlic and ginger, and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until onion softens.
Increase heat to medium-low. Add lamb, stock and half the yoghurt, and stir to combine. Reduce heat to very low. Simmer, partially covered, stirring occasionally, for 1 1/2 hours or until lamb is tender. Remove from heat.
Add remaining yoghurt and stir until combined. Taste and season with salt. Spoon rice among bowls and top with korma and coriander. Serve with beans.
2 bunches choy sum (or other Asian greens such as bok choy), cut into 5cm lengths
1 cup (80g) bean sprouts
Lime wedges, to serve
For Green chilli nam jim
1 garlic clove, roughly chopped
2 green chillies, deseeded, roughly chopped
Finely grated rind and juice of 1 lime
2 tbs fish sauce (or to taste)
1 tsp raw sugar
2 coriander roots (from the base of a bunch of fresh coriander), roughly chopped
To make the green chilli nam jim, use a mortar and pestle or small food processor to pound or process all the ingredients until smooth.
Heat the oil in a large non-stick frypan over medium heat. Season the fish with sea salt and freshly ground black pepper and cook for 2-3 minutes on each side until cooked through.
Meanwhile, cook the choy sum in a large saucepan of boiling water for 1-2 minutes until just tender, then drain well. Place in a bowl with the bean sprouts and 1 tablespoon of the nam jim and toss to combine.
Divide the vegetable mixture among plates, top with fish and drizzle with the remaining nam jim. Serve with lime wedges.