from the los angeles times
Cucumber-ginger agua fresca
Total time: 10 minutes
Servings: 1
Adapted from Akasha. This recipe requires a ginger mix, Elixir G, for the recipe. Elixir G can be found online and at some cooking supply and liquor stores, including Surfas in Culver City, Wally's Wines & Spirits in Los Angeles, John & Pete's Fine Wines & Spirits in West Hollywood, Market Gourmet in Venice, Hi-Time Wine Cellars in Costa Mesa and Lazy Acres Market in Santa Barbara.
Ingredients
3 ounces freshly-squeezed or bottled pineapple juice (from approximately one-fourth peeled, blended and strained pineapple)
3 ounces freshly squeezed cucumber juice (from approximately 1/2 diced, blended and strained large cucumber)
3 ounces seltzer water or club soda
1/2 ounce ginger elixir, more to taste
Cucumber or pineapple slice, for garnish
Fill a tall glass with ice. Add the pineapple and cucumber juice. Top with seltzer and ginger elixir. Stir gently and serve, garnished with a cucumber or pineapple slice.
Each serving: 50 calories; 0 grams protein; 12 grams carbohydrates; 0 fiber; 0 fat; 0 mg. cholesterol; 2 mg. sodium.
Lentil salad with tomatoes, zucchini and arugula
Total time: 50 minutes
Servings: 4
Ingredients
1/4 pound zucchini, cut in 1/2 -inch dice
1 1/2 teaspoons salt, divided, plus more to taste
1 cup lentils
3 tablespoons finely chopped chives
1 clove garlic, minced
2 tablespoons olive oil, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 pound cherry tomatoes, cut in half
Juice of 1/2 lemon
1/2 cup torn arugula leaves
2 tablespoons toasted pine nuts
1. Place the diced zucchini in a colander and sprinkle liberally with 1 teaspoon salt. Toss to coat evenly and set aside to drain until the zucchini has begun to soften (the cut edges will appear slightly rounded), about 30 minutes. Rinse well under running water and pat dry with a tea towel.
2. Meanwhile, rinse the lentils under running water and add them to a large pot of rapidly boiling, liberally salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking, and turn them out into a tea towel to dry and finish cooling.
3. Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. The mixture should be highly seasoned.
4. Stir in the zucchini, cherry tomatoes and lemon juice. Gently fold in arugula leaves. Add just enough olive oil to barely moisten the arugula (you may not need to add any). Stir in the pine nuts and serve at room temperature.
Each of 4 servings: 268 calories; 14 grams protein; 33 grams carbohydrates; 12 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 591 mg. sodium.
from the chicago tribune
Vermicelli with Japanese eggplants, basil and parmesan
Prep: 30 minutes
Cook: 30 minutes
Makes: 4 appetizer servings
Try to use delicate Japanese or Chinese eggplants for this pasta, as they make small, attractive slices, but you can substitute Italian eggplants or use regular globe eggplant cut in quarter slices.
Ingredients
6 tablespoons extra-virgin olive oil
½ pound Japanese or Chinese eggplants, cut in ¼-inch slices
¼ teaspoon salt
Freshly ground pepper
2 red or yellow bell peppers, seeded, cut in ¼-inch strips
4 large garlic cloves, minced
¾ pound ripe plum tomatoes, peeled, seeded, chopped or 1¼ cups drained, canned diced tomatoes
½ pound vermicelli
¼ cup freshly grated Parmesan cheese, plus more for serving
¼ cup thin strips of fresh basil leaves
1. Heat oven to 350 degrees. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add eggplant in batches; sprinkle with salt and pepper. Cook until tender when pierced with a fork, about 2 minutes per side. Transfer to an ovenproof platter. Add 2 tablespoons of the oil to the skillet; heat over medium heat. Add peppers; cook until tender, about 10 minutes. Transfer to the platter; cover. Keep warm in the oven.
2. Add 1 tablespoon of the oil to the skillet; heat over medium-low heat. Add garlic; cook, stirring, 30 seconds. Add tomatoes, salt and pepper; cook over high heat, stirring often, until soft and thick, about 10 minutes. Taste; adjust seasoning. Keep warm over low heat.
3. Meanwhile heat a large pot of boiling salted water over high heat; add pasta. Cook, stirring occasionally, until tender but firm to the bite, about 7 minutes. Drain well; transfer to a serving bowl. Add remaining 1 tablespoon of the olive oil to pasta; toss. Add tomato sauce; toss. Reserve a few eggplant slices, pepper strips and basil strips for garnish. Add remaining eggplant and peppers to pasta; toss. Add remaining basil and ¼ cup of the Parmesan; toss. Scatter reserved pepper strips over top; arrange eggplant slices in ring on top near edge of bowl. Sprinkle basil strips in center. Serve with extra Parmesan.
Nutrition information per serving: 458 calories, 44% of calories from fat, 23 g fat, 4 g saturated fat, 4 mg cholesterol, 53 g carbohydrates, 12 g protein, 232 mg sodium, 5 g fiber.
Roasted beets
Prep: 15 minutes
Cook: 1 hour
Makes: 4 servings
Adapted from "The Dean & Deluca Cookbook".
Ingredients
6 beets
2 red onions
2 tablespoons olive oil
1/3 cup chicken broth
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh mint
1. Prep: Trim beet stems, leaving each beet a 1-inch mohawk and leaving skin on. Settle beets and whole unpeeled onions in a cast-iron skillet. Drizzle with oil.
2. Roast: Light the grill or heat the oven to 400 degrees. Roast, shaking once or twice, until beets are fork-tender and onions squeeze-soft, 1 - 1 ½ hours.
3. Reduce: Lift out vegetables. Pour broth, vinegar and 1 teaspoon thyme into the skillet. Set over high heat and boil, scraping and stirring, until syrup turns dark and glossy, 4 minutes. Season with salt and pepper. Cool.
4. Slice: When vegetables are cool enough to handle, snap on a pair of disposable gloves and slip skins off beets. Accepting that your cutting board will be tie-dyed red, cut beets into matchsticks and onions into thin rings. Return vegetables to pan. Add remaining 1 teaspoon thyme and the mint, tossing gently.