Baba Ghanoush

We got the original recipe from the Nourishing Traditions cookbook, but (in our opinion) it was kind of bland. We added extra salt, garlic and olive oil to make it more flavorful!

Ingredients:

3 large eggplants
1 tablespoon sea salt (we added more like 2-3 tablespoons)
2 cloves garlic (we added more like 4-5 cloves)
juice from 4-5 lemons
1 cup tahini
2-3 tablespoons extra virgin olive oil (we added more like 4-5 tablespoons)
dash of cayenne pepper

Instructions:

Slice eggplant in half
Place facedown on a cookie sheet with olive oil
Puncture eggplant in a few places
Bake at 375F for about 45 minutes (until skin is wrinkled and eggplant is tender)
Let cool
Peel skin off, chop into chunks
Sprinkle with salt, mix well and let sit for about an hour
Rinse well with water and pat dry with towel
Puree eggplant in food processor
Add remaining ingredients (except cayenne pepper) and blend until smooth
Serve with a dash of cayenne pepper and pita or flatbread

Italian Potato Salad

Some of us really like potato salad, in all it’s many variations. Basically if it has potatoes, it must be good.
But some of us aren’t big fans of mayo, so when a potato salad must be made, we like this lighter, Mediterranean version!

Prep time: 10-15 mins Cook time: 10 mins

ingredients:

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

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Tortilla Casserole

Taken (and only slightly modified) from the Sundays at Moosewood Restaurant cookbook.
We had tried this before, so we doubled the recipe so we would have leftovers!

Ingredients:

1 medium organic onion
1 roasted garlic clove, minced or pressed
3/4 teaspoon dried oregano
3 tablespoons olive oil
jar of organic tomatoes, chopped (you can use fresh, just saute longer)

10 sprouted tortillas

1/2 pint organic heavy cream
1/3 cup grated parmesan
salt and ground pepper to taste

1/2 cups grated organic Monterey Jack cheese

Prep time: 10-15 minutes