4 Japanese Eggplants, cut in half lengthwise
1/4 cup good quality olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 – 1 cup marinara sauce
1 cup crumbled feta cheese
1/2 cup tortilla chips, finely crushed
1/4 cup grated Parmesan cheese
1 pinch crushed red pepper flakes
Torn fresh basil leaves, garnish

Preheat oven to 400°

On a rimmed baking sheet fitted with parchment paper, place the halved eggplants cut side up.
Rub them with 2 tablespoons olive oil; season with salt and pepper.
Roast them for approximately 15 minutes, or until tender.
Remove eggplants from the oven.
Divide marinara sauce evenly over each eggplant half.
Sprinkle with feta cheese.
In a small bowl, mix together crushed tortilla chips, Parmesan cheese, red pepper flakes, and remaining 2 tablespoons olive oil.
Top eggplant halves with the crumb mixture.
Return to oven and bake for approximately 12-15 minutes, until brown and bubbly.
Garnish with basil leaves.

Serves 2-4

For Vegans, substitute the cheese for non-dairy cheese

Inspired by a recipe from Giada De Laurentiis

Green-Rice-Pilaf-4

 

 

 

 

 

 

1 1/2 pounds zucchini
3/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cup low-fat cottage cheese
1 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon fresh basil, chopped
2 tablespoons olive oil
2 cups brown rice, cooked
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F.

Grease an 8 x 8 inch square baking dish.

Slice zucchini in 1/4 inch rounds. Steam or microwave zucchini until done, but still firm.
Mix rice with lemon juice, parsley, seasonings and oil.
In the prepared dish, layer rice mixture, cottage cheese and
zucchini.
Top with the grated cheddar cheese.
Bake uncovered for 10-15 minutes, or until cheese is melted and top is browned. Remove from oven.
Sprinkle with Parmesan cheese.

Serves 4-6

4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and fresh ground pepper
2 teaspoons chopped fresh rosemary leaves, divided
1 pound small pasta shells
12 ounces frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4 inch cubes (1 1/2 cups)
butter for baking dish

Preheat oven to 400°F.

Butter a 9 x 13 inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium- low heat. Add the onions; season with salt and pepper.
Cover and cook until the onions are soft and release their liquid, about 15 minutes.
Uncover; increase heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1 teaspoon of the rosemary leaves. Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than the package instructions suggest.
Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer to prepared dish.
Combine the bread cubes with the remaining Parmesan cheese, rosemary, and oil; season with salt and pepper.
Top the pasta with the bread cubes; bake until golden brown, 10-15 minutes.

Serves 6

Note: Can substitute fresh squash for frozen squash. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on size of squash. When cooled enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Puree until smooth.

1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper

Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.

Serves 4-6