Kalettes are a new vegetable – a cross of kale and broccoli! And they are very tasty!
Kalettes – trimmed of tough bottom stem
Preheat the oven to 475. Mix the kalettes with the olive oil and salt. Lay them flat on a baking sheet lined with foil.
Roast them for about 10 minutes.
This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!
2 large eggplants, peeled and sliced into 1/4″ slices
1 cup marinara sauce
Shredded Mexican cheese (from Trader Joe’s)
1 slice Havarti cheese
Grated parmesan cheese
Preheat oven to 350.
Sprinkle salt over the eggplant slices.
Heat a grill pan. Brush both sides of eggplant slices with olive oil.
Grill until softened and cooked.
Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.
Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.
Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.
These were tender and delicious!
Wash the broccolini in cold water. Trim off the base and any hard stems.
Bring a pot of salted water to a boil. Add the broccolini and cook for about 3 minutes, or until the broccolini are tender. Drain and place them in some cold water.
Heat the olive oil and garlic in a frying pan over medium heat until the garlic begins to brown. Add the drained broccolini, salt & pepper. Mix well and heat through.
Anything parmigiana is great in my book!
3 zucchini, cut into long slices 1/4″ thick
1 cup Marinara sauce
Fresh basil leaves
Grated Italian cheeses
Preheat the oven to convection 350..
Place the cut zucchini slices in some cold salted water for about 20 minutes.
Drizzle some olive oil on the zucchini slices and grill until cooked.
Place some marinara sauce at the bottom of a casserole dish.
Place a layer of the zucchini slices on the bottom of the dish.
Spread some more marinara sauce. Add a few basil leaves. Add some prosciutto slices. Top with cheese.
Repeat the layers and end with the cheese on top.
Place the casserole dish in the oven and cook for about 20 minutes, or until it starts to brown.
Remove from the oven and let it sit for about 10 minutes before cutting and serving.
As always, cauliflower is one of my favorite vegetables – and it’s so easy to roast it.
1 head cauliflower, cut into florets
2 large shallots, cut into wedges
Salt & Pepper
Preheat the oven to 450 (or convection 425). Place a roasting pan covered with aluminum foil in the oven while the oven is heating.
In a bowl, mix the cauliflower with the olive oil, salt and pepper.
Place this is the heated roasting pan and place it into the oven. Cook until the cauliflower is brown and soft.
Pour the melted butter over the cauliflower and sprinkle with the chives.
This was an excellent way to enjoy brussel sprouts! They hardest part was having the time to do this!
1 lb. brussel sprouts, cut in half
1/4 c. breadcrumbs
1/2 c. grated parmesan cheese
Salt, pepper, and garlic powder to taste
Preheat the oven to 400. I used my oven on convection mode – it seems to cook them more evenly and quicker.
Combine all the ingredients in a bowl.
Place the sprouts in a foil covered baking sheet.
Cook for about 40 minutes, or until done (check it at 30 minutes).
I’ve always loved eggplant parmigiana and am always looking for different ways to make it. The interesting thing about this recipe is that 2 eggs are added to the tomato sauce, thus causing the entire casserole to have a great semi-solid consistency.
2 eggplants, sliced lengthwise
2 cups marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
Preheat the oven to 350.
Sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. Dab off excess moisture.
Brush the eggplant slices with olive oil. Grill them until tender and set aside.
In a casserole dish, add about 1/4 cup of the marinara sauce and spread on the bottom.
To the remaining tomato sauce, add the two eggs and mix well. Set aside.
Begin layering the eggplant slices, mozzarella cheese, parmesan cheese, and tomato sauce. Repeat until you have used all the eggplant slices. Top with some parmesan cheese.
Place in the oven and cook for about 45 minutes, or until set.