Harissa-Honey Roasted Eggplant with Corn, Farro & Yogurt

September 17, 2021

1/2 cup greek yogurt 3 TBL fresh mint 1 Fresno chile 1 1/2 tsp harissa powder 2 TBL honey 1 ear of corn 2-3 eggplant 1/2 cup quick-cooking farro salt & pepper olive oil red wine vinegar 1. Cook farro Preheat broiler with rack in top position. Bring a small saucepan of salted water to a boil. Add farro and cook (like pasta) until tender, 12–15 minutes. Drain farro well. 2. Broil eggplant Trim stem end from eggplant, then halve lengthwise and cut crosswise into ½-inch thick half-moons. On a rimmed baking sheet, toss eggplant with 2 tablespoons oil and ½ teaspoon salt. Broil on top oven rack until lightly browned and tender, flipping once, about 5 minutes (watch closely as broilers vary). 3. Glaze eggplant Use a sharp knife...

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Summer Squash Mini Pizza with Cilantro Pesto

September 14, 2021

¾ oz manchego 2 cauliflower crusts (I used Trader Joes) 1 oz toasted almonds 2 yellow squash 1 Fresno chile handful fresh cilantro garlic olive oil salt & pepper 1. Prep ingredients Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice. 2. Assemble pesto Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin. 3. Assemble pizzas...

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