Fresh Fruit Platter – Papaya, Kumquats, Blueberries, Strawberries, Cantaloupe
Heart Healthiest Chocolate Chip Cookies
Cornbread – Plain, Blueberry
* Adjust the jalapeno amount to your personal spice preference. If you have a mild jalapeno, use at least one. If you have a very hot jalapeno, you may want to start with ½ and adjust from there.
To cut mango – with a large knife, cut flesh and peel from around core by slicing 4-5 large chunks from the sides. Slice each chunk into ¾ to 1 inch wide pieces. Slice knife between flesh and peel to remove peel (similar to cutting up cantaloupe). Dice sections and place in large mixing bowl.
To cut avocado – cut in half around seed and pull apart. Remove seed and peel. Dice and place in mixing bowl with mango along with jalapeno, red onion and cilantro.
Whisk lime juice, olive oil and salt together in small bowl. Pour over salsa and stir to coat well. Taste and adjust salt and/or lime juice level. If salsa is too tart, add additional olive oil.
1 Large eggplant
4 Summer squash (green and yellow)
1 Sweet white or yellow onion
3 T. Olive oil, divided
2 tsp Salt, divided
1 tsp Freshly ground black pepper, divided
For the Glaze
1 14 oz can Diced tomatoes or 2 c. fresh tomatoes, chopped
½ c. Water
3 T. Balsamic vinegar
½ tsp Salt
½ tsp Sugar
Pepper to taste
Preheat oven to 450˚F.
Remove and discard eggplant stem and cut into large cubes (1 ½” inches). Place eggplant in a colander and sprinkle 1 tsp salt over cubes. Let sweat for 15-20 minutes while you prepare the remaining vegetables.
Remove squash stems and slice into ½” inch thick pieces. Slice onion and combine with squash in large bowl. Coat with 1 ½ T. olive oil, 1 tsp salt and ½ tsp black pepper. Spread vegetables over baking sheet and roast in oven until brown and tender, about 20 minutes. Remove and set aside in serving dish or platter.
Returning to eggplant, squeeze out any remaining moisture using paper towels. Transfer to a large mixing bowl and coat with 1 ½ T. olive oil and ½ tsp black pepper. Spread eggplant over baking sheet and roast in oven until browned, 25-30 minutes. Remove and set aside in dish on top or mixed in with the squash-onion mixture.
While vegetables are roasting, make the glaze. Bring first 4 ingredients to a boil in a small sauce pan. Reduce heat to medium-high, leave mixture at a medium boil until reduced by half, about 15 minutes. Reduce heat to medium low and add sugar. Let simmer another 3-5 minutes until sauce is thick. Season with pepper to taste and additional salt if necessary. Pour glaze over vegetables without stirring in completely.
Makes about 1 cup
Prep time: 25 minutes
1 Large red bell pepper
¾ c. Walnuts
1 clove garlic
½ T. Pomegranate molasses
1 tsp. Lemon juice
½ tsp Salt
½ tsp Cayenne or crushed red pepper*
* Adjust to your spice level – start with ¼ tsp and add more to taste.
Place oven on high broil setting. Broil whole red pepper, turning occasionally, until skin is blackened and blistered on all sides, about 15 minutes. Remove and set aside in a paper bag. Let sit until cool enough to handle, 5-10 minutes. Remove skin, stem and seeds.Place pepper and remaining ingredients in food processor and pulse until walnuts are well-ground but still a bit chunky. Season with additional salt and pepper if necessary.