Grilled Eggplant Caprese Salad

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Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.

Grilled Eggplant Caprese Salad
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Recipe and tips from Chef Justin Kouri. Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
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Recipe and tips from Chef Justin Kouri. Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat grill to high. If using a grill pan, place over high heat. Dry the eggplant by patting with a paper towel. Drizzle with 1 teaspoon of olive oil and place on the grill. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl. Construct the salad by shingling components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant. Spoon vinaigrette over and around the salad. Garnish with basil. Serve with crusty bread. Enjoy!
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Summer Couscous Salad

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A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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Carrots+ Sesame

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A recipe from our VegOut! Ambassador The Informal Grub

Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
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Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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Arugula, Delicata Squash + Pomegranate Salad

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A recipe from our VegOut! Ambassador The Informal Grub.

Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
  3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
  4. Bake the squash for 15 minutes.
  5. Remove the baking dish from the oven and set aside
  6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
  7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
  8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
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Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette

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Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  2. Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
  3. In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
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