Grilled Eggplant Caprese Salad

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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Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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Roasted Parsnip Soup + Apple with Pecan Gremolata

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

Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat oven to 400 F.
  2. Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
  3. To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
  4. Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
  5. To serve, spoon into bowls and season with gremolata.
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Tatsoi Salad

Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
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Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts
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Rating: 3.83
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Brussels Sprouts with Walnuts
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Ingredients
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Instructions
The Sprouts
  1. Prepare your mise en place.
  2. Cut each sprout in half lengthwise and then in half again to make little wedges.
  3. Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
  4. Bring water to a boil over high heat.
  5. When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
  6. Steam for 8 minutes or until the sprouts are bright green. Remove from heat immediately.
  7. Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
  8. Dump the cooked sprouts back into the hot pan.
Layer The Flavors
  1. Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
  2. Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
  3. Add the chopped walnuts, and stir to mix well.
  4. Taste and season with salt and pepper to taste.
  5. Serve hot as a side dish or cold as part of a salad.
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