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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Quinoa Pilaf

Quinoa Pilaf
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Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper, olive oil and lemon zest.
  3. Bring to a simmer. Cover and cook until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Fold in artichokes, onion, olives and currants.
  5. Garnish with mint. Enjoy!
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Broccoli and Leek Soup

Broccoli and Leek Soup
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Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
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Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
Prepare the Vegetables
  1. Prepare your mise en place.
  2. Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
  3. Remove the skin and cut the onion into small pieces. Add to bowl.
  4. Cut the celery into small pieces. Add to bowl.
  5. Peel and cut the potato into small pieces and place in a separate bowl.
  6. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  7. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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Quinoa Pilaf

Quinoa Pilaf
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Votes: 3
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Votes: 3
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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