Here are three that I have saved from food site ramblings.
There is also the soup designed to clean out the refrigerator of leftover cooked veggies, or newly cooked ones: Just fill up a blender with the veggies--anything from sweet potatoes to squash, spinach, some apple, onion, whatever--and add some veggie stock to facilitate blending. Heat before serving and add seasoning to taste and sour cream or cream if you like.
Roasted Eggplant and Walnut Dip
Total: 1 hr Active: 10 mins
Makes: 1 1/2 cups
· 1 medium eggplant, halved lengthwise
· 1 tablespoon olive oil
· 3 medium garlic cloves, peeled
· 1 cup raw walnuts, toasted
· 1/3 cup fresh Italian parsley, coarsely chopped
· 1 tablespoon freshly squeezed lemon juice
· 1 tablespoon honey
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
3. Set eggplant and garlic aside to cool, about 20 minutes.
4. Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.
5. Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds. Serve with toasts or crackers.
Squashaghannouj [The name is a sort of joke.]
Use roasted orange peppers in a summer squash/zucchini dip recipe to help improve its color (and flavor). I roast 3-4 zucchini/squash, a head of garlic, and 1-2 orange bell peppers. After peeling everything, it all goes into the blender/food processor with some salt, lemon juice, and tahini. Process until smooth and serve cool/chilled with pita chips and crudite.
Quinoa and Black Bean Salad
1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Makes 8 servings