Oil Free Baked Eggplant + Eggplant Pesto Stacks


I recently read a post on Instagram from someone who baked eggplant without oil and of course I had to try it because roasted eggplant is usually so greasy and mushy. These little beauties come out crispy and are great plain but they are also fabulous stacked with tomato sauce and pesto! Continue reading “Oil Free Baked Eggplant + Eggplant Pesto Stacks”

Onion Soup


I used to love onion soup and I hadn’t thought about making it at all, really. But I have been experimenting with baked onion rings and because I want big fat onion slices to bread and bake, I had lots of awkward sized onions left over. And that inspired this soup.

I toast up a big piece of homemade bread, top it with Kite Hill cheese and gently lay it on top of the soup. Then I wait a few minutes before I eat so the bread has time to absorb the soup on the bottom side. The contrast is just wonderful!

makes 2 nice sized bowls

1 big white onion
1 clove of garlic
3 sprigs fresh thyme
2 teaspoons sherry vinegar
2 cups filtered water
Salt, a pinch
Freshly ground black pepper
Fresh bread
Kite Hill cheese, either soft ripened or ricotta

Slice the onion into rings, kind on the thin side. Place them into a soup pot and cook over medium heat. The goal is to caramelize the onions so they are brown and delicious.

When they are nice and brown, press the garlic over the onions and mix in. Cook for a minute. Pull the thyme off the sprigs and add to the onions along with the the vinegar and water. Season with a pinch of salt.

Bring to a boil and cook for 15 minutes or so.

Toast the bread and top with cheese. Ladle the soup out into two bowls and gently lay the toast on top. Grind some fresh pepper over the top. Enjoy!

Moroccan Tofu & Vegetables


I love the website and mobile app from Happy Cow – it helps us find vegan eats wherever we go. We have been lucky – we found so many great vegan places including Nucleus Foods in Luzerne, PA. I recently received a cookbook compiled by the site. It is chock full of interviews with the owners of top-rated restaurants from all over the world – Israel, Europe and the U.S. It is interesting to see what is happening on the vegan scene outside of NYC!

There is a recipe for Moroccan Tajine from SunCafe Organic in Los Angeles. I love the concept and flavor profile but I adapted it to fit my cooking style – almost one pot and super easy. This dish was a big hit and has become a staple dinner in my house! Tonight I served it over rice. Couscous, polenta, or potatoes would work equally well.

Serves 2

1/2 block of extra firm tofu
2 carrots
4 scallions
1 clove of garlic
1/2 regular size zucchini
1/2 of an apple
1/2 cup frozen peas
Water, for sautéing
2 tablespoons sesame seeds, optional
1/2 cup cashew milk *
The juice of 1/2 lemon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
Fresh dill, about 1 tablespoon **
Salt, to taste

* Cashew milk thickens as it cooks. If it gets too thick for your liking, add a few tablespoons of water. Make your own cashew milk by adding 1 cup of cashews to 3 cups of filtered water into the Vitamix and let it rip until blended. If you don’t have a Vitamix soak the cashews for at least 4 hours or soak them for 10 minutes in boiling water. Drain the soaking water or cooking liquid and use fresh filtered water to make your milk. Save the rest for tomorrow’s breakfast.

** If you only have dried dill, use about 1/2 tablespoon, but adjust to your liking.

Prep everything. Cut the tofu into small cubes. Slice the carrots into half moons. Cut the scallions into rounds, using the white and green parts. Press the garlic. Dice the zucchini and apple. Defrost the peas. Chop the dill if using fresh. Save some extra dill and scallions for garnish.

In a small steamer, steam the carrots until just soft, easily pierced with a fork.

At the same time, drop scallions, garlic and zucchini into a pan with sides. Add a few tablespoons of water and cook on medium heat until the zucchini is bright green. Add the carrots, apples and peas and tofu. Cook for a few minutes to heat the tofu and soften the apples.

Add the sesame seeds, dill, cinnamon and paprika and gently mix with a wooden spoon. Add the cashew milk and fresh lemon juice and gently mix again until everything is coated. Continue to cook on medium to low heat until the sauce is bubbling and it smells delicious.

Sprinkle with dill and scallions for garnish. Enjoy!

Rotinis with Seared Zucchini & Tri-Color Pepper Sauce Topped with Ricotta Salata (Kite Hill Artisanal Cheese)


Seared zucchini. Or a fancy way of saying, “Throw some diced zucchini into a dry sauté pan and cook until the bottom side is browning.” Tossed with this fantastic bell pepper sauce and topped with “ricotta salata,” this pasta makes for a really perfectly light summer evening meal.

This sauce was inspired by my sister-in-law Donna. We were comparing recipes and she mentioned this deliciousness. But she said, almost dismissively, as if I would not be able to handle it, that the most important aspect of this recipe is the Foley Food Mill. When I said, “I have a Foley Mill!” we hugged each other danced around the kitchen together like crazy kids. I have been raving about my Foley Mill for years on this blog – applesauce, tomato sauce and gnocchi – and it is one of my top 5 kitchen gadgets. I am not sure this recipe will work if you don’t have one. The food mill gives this sauce the perfect texture. It’s not pureed like baby food or blended too thin.


Tri-Color Pepper Sauce
1 small onion
1/2 each red pepper, orange pepper, and yellow pepper
2 to 3 garlic cloves depending on size and desired level of garlickyness
Filtered water, for sautéing *
Salt, a few pinches

* I like to make this sauce with water to keep it free of oil. Keep a small measuring cup filled with filtered water next to the stove and use it when the water dries out. You can’t really go wrong here! Just be sure not to char the peppers as the sauce will not turn out as bright.

Cut the onion and peppers in a big dice. Cut the garlic into chunks.

Heat a nonstick skillet and toss the onions in. When they start to brown and stick, add some water to deglaze the pan. Next, add the garlic and peppers and a pinch of salt. Let it cook down. When the pan seems dry, add some more water. Keep going until the vegetables are completely soft.

Run through the Foley Mill and set aside. If making ahead, store in an airtight container in the refrigerator.

Pasta, enough for 2
Zucchini, about a cup
Kite Hill Soft Fresh Original

Cook your pasta according to the directions. Dice a zucchini and sear it in a dry nonstick skillet until it starts browning. Toss it around a few times. Press the Kite Hill cheese with the back of a fork to break it up.

Toss the pasta and zucchini with the sauce. Top with ricotta salata. Enjoy!

3-2-1 Salad Dressing: Balsamic Vinaigrette


I love my creamy dressings made with cashews or tahini but sometimes I crave a good old balsamic vinaigrette or we have an allergic person visiting. This recipe is courtesy of Jane Esselstyn – the proportions work great, it’s super easy to make and is a delightful addition to any salad.

I usually triple the recipe and use my little dressing shakers. I make it using both white balsamic and regular balsamic. I like both on any given salad but I particularly love the regular balsamic version in my three bean salad.

3-2-1 Dressing Ratio
3 tablespoons balsamic vinegar
2 tablespoons stoneground mustard
1 tablespoon maple syrup

Whisk or shake together until smooth. Enjoy!