Recipes of the Week!

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

(Serves 4)

INGREDIENTS

1 tablespoon olive oil

1 small onion, chopped

3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)

1 teaspoon fresh tarragon

1- 1/4 teaspoons salt

1 teaspoon sugar

1/2 teaspoon fresh-ground black pepper

1 cup dry bread crumbs (I used plain Panko)

1/2 cup grated Parmesan

2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all

4 eggs, beaten to mix

Cooking oil, for frying

1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

DIRECTIONS

    1.    In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.

    2.    Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

    3.    Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.

    4.    Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

   

Prosciutto Wrapped Asparagus

What you need:

1. Asparagus

2. Prosciutto

3. Olive Oil*

This recipe is incredibly easy to make and will satisfy and fill you!

After cleaning and cutting the ends of the asparagus, make sure they are dry and on a clean and dry plate or surface area.

Lay out the prosciutto and begin wrapping the asparagus. Make sure the prosciutto is sliced very thin and you don’t over wrap each spear.

After wrapping each spear, use your hands to squeeze the proscuitto onto the asparagus so it sticks. This helps when you cook them, so the prosciutto doesn’t unravel.

Get your pan out and, with your judgement, drop some oil onto the pan and begin frying.

You’ll know when the asparagus are done when the prosciutto is crispy, but if you are unsure just take one spear and cut into the middle to make sure the asparagus is cooked perfectly. Not too mushy, not too crunchy.

And Enjoy!

* = you can use other substitutes, such as, grapeseed oil or avocado oil.

Clean Eating Freedom Brownies

These are gluten-free, dairy-free AND grain-free!

(Makes 15 servings)

Ingredients:

1/3 cup coconut flour

1/3 cup unsweetened cocoa powder

1/3 cup coconut oil

5 whole eggs

1/2 cup maple syrup

2 teaspoons pure vanilla extract, no sugar added

Directions:

1.     In a medium mixing bowl, whisk together the coconut flour and cocoa powder.

2.     Whisk in the coconut oil, eggs, maple syrup and vanilla extract. Blend well.

3.     Pour batter into a greased baking dish (mine was about 9×13), and bake at 350 F. for about 30 minutes.

4.     Allow to cool. This is important because they tend to fall apart easily when warm, making it difficult to get them out of the pan.