Mediterranean Eggplant Salad

INGREDIENTS
4 Eggplants (medium to large)
6 tomatoes on the vine (or whatever variety you like)
1 bunch of scallions
1/3 cup of orange juice (or pomegranate juice)
1 lemon
4 cloves of garlic
1 tbsp sugar
2 tbsp finely chopped fresh mint (or cilantro or basil)
6 tbsp extra virgin olive oil
1-1/2 tsp sea salt
1-1/2 tsp ground black pepper
Greek yogurt for serving (optional)
Kalamata olives (optional)
Cubes of, sharp cheese (Parmaggiano, or Romano) for serving (optional)
Pita bread for serving (optional)
METHOD: This will be enough for about 12 cups so it will last for several days in the refrigerator. That’s actually better because as it melds, it gets tastier. Any longer than that and it gets a bit watery but the taste remains. Preheat the oven to 400 degrees. Wash the eggplants and poke them with a fork (about three rows around the eggplant and four levels). This will prevent the eggplant from exploding in the oven. Place the eggplants on a baking dish and let them bake for about an hour. When the eggplants are soft to the touch, take them out of the oven, cut the stems off and slice them either in rounds or lengthwise. Place them in a colander or other strainer, over a bowl, salt them well and let them drain of liquid. This will take any of the bitterness out of the eggplant and makes the dish “meatier.” I like to let it drain for 24 hours so, I use a strainer that fits inside a large Tupperware and I place it in the refrigerator. But you needn’t wait that long if you don’t have the time. Put the orange juice in a small saucepan over medium heat. Add the sugar and let the mix boil down to a molasses. I use orange juice because I like it and it’s less expensive than pomegranate juice. But, any sweet juice will work just fine. This is a matter of taste. Keep an eye on the pan, don’t let the mix burn. While the OJ is reducing, core and squeeze the pulp from the tomatoes and chop them into 1/2 inch bits (or so). Place them in a bowl, add the salt and pepper and mix. Chop the scallions into a 1/4 dice, add to the tomatoes. Whack the garlic with the flat end of a large knife to remove the skin and crush it a little. Don’t chop the garlic add it to the tomatoes and scallions. Add the juice of the lemon and the molasses, which will be done before you complete chopping. Mix it well and let it sit for at least an hour. The salt brings out the flavors of the ingredients.
COURSE: Side
PREPARATION TIME: 30 Minutes
COOKING TIME: 30 Minutes

 

Shaved Brussel Sprout Salad

INGREDIENTS
10 brussel sprouts (shaved with a mandoline or finely with a knife)
1 tbsp whole grain or Dijon mustard
Juice of one lemon
1 squirt agave nectar or honey
2 tbsp olive oil
Salt and pepper
METHOD: Shave the brussel sprouts as thin as possible. Whisk the remaining ingredients together and mix with the brussel sprouts. Allow to sit for a few minutes for the flavors to blend.
COURSE: Side
PREPARATION TIME: 15 Minutes
COOKING TIME: None

 

French Tuna Boats

INGREDIENTS
1 Can Bumble Bee Solid White Albacore Tuna
White Balsamic Vinegar from Modena, Product of Italy
Celery and onion to taste
Fresh Ground Black Pepper
METHOD: Mix all ingredients and add your own favorites……. Tuck the salad into a fresh green or red pepper or a firm leaf of lettuce and enjoy!
COURSE: Lunch
PREPARATION TIME: 10 Minutes
COOKING TIME: None

 

Cobb Salad

INGREDIENTS
2 cups salad
2 spears steamed asparagus
1/2 cup chopped tomato
1 hard boiled egg, chopped
1 strip turkey bacon
4 ounces tuna, chicken or turkey
balsamic vinegar
METHOD: Arrange all ingredients in a salad bowl Top with tuna, chicken or turkey. Drizzle with vinegar
COURSE: Lunch
PREPARATION TIME: 5 Minutes
COOKING TIME: 10 Minutes

 

Coleslaw

INGREDIENTS
2 cups cabbage 1/4 cup onion 1 tsp caraway seeds
1 cup red and yellow peppers
1 tsp soy sauce
1 tsp sesame seeds
2 tsp ginger
1 tbsp rice wine vinegar
METHOD: Shred and combine all ingredients in a bowl and mix well. Refrigerate to meld flavor.
COURSE: Side
PREPARATION TIME: 15 Minutes
COOKING TIME: None

 

Chicken Salad

INGREDIENTS
4 oz chicken breast cooked
1 stalk celery
onion to taste
1 tsp parsley
1 tbsp almonds
2 tsp mustard
2 tbsp chicken stock
dash of hot pepper sauce
METHOD: Combine all ingredients and mix well. Serve chilled.
COURSE: Lunch
PREPARATION TIME: 15 Minutes
COOKING TIME: None

 

Cranberry Cabbage Salad

INGREDIENTS
4 tsp finely chopped walnuts
1/4 tsp celery seed
2 tbsp nonfat greek style yogurt
1 tsp honey or agave
Juice of 1/2 lemon
1 tbsp organic apple cider vinegar
2 cups finely shredded red cabbage
1/2 green apple finely chopped(optional)
2 tbsp dried cranberries
METHOD: Heat a pan over medium heat and add the celery seed and walnuts, stir until fragrant. Combine the yogurt, agave, lemon juice, cider vinegar in a bowl and add salt and pepper to taste. Add the rest of the ingredients to the bowl and toss to coat.
COURSE: Side
PREPARATION TIME: 20 Minutes
COOKING TIME: 5 Minutes

 

Curried Chicken Salad

INGREDIENTS
1 roasted chicken, meat shredded (I just pull it apart, I think it tasted better than cubed)
1/2 cup chopped celery
1 cup chopped walnuts
1 cup red grapes halved
Dressing
1 cup greek style yogurt
2 tbsp lemon juice
2-3 tsp of curry powder( or more to your taste)
1 tbsp mango chutney
METHOD: Combine the chicken, celery, etc in a bowl. Separately mix the dressing ingredients and then toss chicken mixture to coat.
COURSE: Lunch
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes