Eggplant Ricotta Bites!

1 eggplant
1 t. salt
1/2 c. flour
2 eggs, whisked
1 c. panko breadcrumbs
1 t. Italian seasoning
2 T. olive oil
2 large tomatoes, diced
1 c. ricotta cheese
1 T. balsamic vinegar
fresh basil

Thinly slice the eggplant into rounds and season with salt.  Pour flour into one bowl, eggs in another bowl, and seasoned breadcrumbs in another bowl.  Dredge the eggplant in the flour, then the eggs, then the breadcrumbs.  Cook the eggplant in a skillet with olive oil until golden on each side.  Add more oil between batches.  Drain on a paper towel.  Spoon ricotta onto each eggplant slice.  Top with diced tomatoes, a drizzle of balsamic, and a torn basil leaf.

Chicken Pot Pies!

1 lb. chicken breasts, chopped
1 t. black pepper
1 t. salt
2 T. olive oil
2 leeks, chopped
2 celery stalks, chopped
2 potatoes, chopped
1/2 lb. green beans, chopped
2 cloves garlic, minced
1 1/2 c. milk
1/3 c. flour
2 c. chicken broth
1 c. frozen peas
2 T. fresh parsley
1 T. fresh thyme
3 sheets phyllo dough
2 T. grated Parmesean

Saute chicken in 2 t. olive oil.  Season with salt and pepper.  Remove from pan and add 2 t. more olive oil.  Saute leeks and celery until soft.  Add potatoes, green beans, garlic, and more salt and pepper can cook for 2 minutes.  Add milk, flour and chicken broth. Bring to a boil.  Cover and simmer for 10 minutes.  Add chicken, peas, and herbs.  Spoon into 4 large bowls.  Cut thawed phyllo dough into 4 squares and top each bowl, tucking in the edges.  Brush with olive oil and top with Parmesean.  Bake at 350 degrees for 30 minutes or until bubbly.

Quiche Lorraine and Veggie Quiche!

For the crust:
6 T. soft butter
1 t. sugar
1/8 t. salt
1 1/3 c. flour
2 eggs, separated
4 T. cold water

For the filling:
5 oz. cubed panchetta (or shallot, green pepper, tomatoes and cheese)
4 eggs plus 2 egg yolks
1 c. half and half
1 t. pepper

Beat together the butter, sugar, and salt until creamy.  Mix in the flour, egg yolks, and water.  Mix together to make a smooth ball, adding a little more water in necessary.  Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.  Remove dough from the fridge 10 minutes before using.  Roll the dough and press into a quiche pan.  Brush the dough with egg white.  Refrigerate while preparing the filling.  Fry the panchetta or veggies in a skillet until golden brown and leave to cool on a paper towel.  Meanwhile, lightly beat the eggs and yolks in a bowl.  Add the half and half and pepper and beat until mixed.  Scatter the panchetta or veggies and cheese in the bottom in the pastry shell and pour in the egg mix.  Bake for 45 minutes or until the filling is set.

Fruit and Yogurt Parfaits!

3 c. plain yogurt
2 T. honey
16 oz. frozen mixed berries
1 c. granola

Mix honey into yogurt and spoon into small glass cups.  Top with thawed berries in their juices.  Top with an additional dollop of yogurt and a sprinkle of granola.

Broccoli Cheese Soup!

1 T. butter
1 onion, diced
1/4 c. melted butter
1/4 c. flour
2 c. half and half
3 c. chicken broth
1 head of broccoli, cut into florets
1/4 t. nutmeg
1 t. black pepper
8 oz. cheddar cheese, shredded
bread loaves to scoop out for bowls

Saute onion in butter and set aside.  Whisk melted butter and flour for 3-5 minutes.  Add the half and half and continue whisking to make a roux.  Add the chicken broth and simmer for 20 minutes.  Add the broccoli and onions and cook for 20 minutes or until broccoli is tender.  Add nutmeg and pepper and puree with an immersion blender.  Stir in shredded cheese and warm until melted.  Serve in a toasted bread bowl.

Portobello Black Bean Enchiladas!

For the sauce:
1 poblano pepper
2 t. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. chili powder
2 c. fire-roasted crushed tomatoes
1/4 c. water
1/2 c. cilantro, chopped

For the filling:
2 roasted red peppers, diced
4 large portobellos, diced
1 onion, diced
2 T. olive oil
1 t. black pepper
15 oz. black beans, rinsed
1/4 c. green onions

For enchiladas:
6 large tortillas
4 oz. queso fresco
1 tomato, diced
1 avocado, diced
cilantro

For the sauce:
Roast the poblano pepper over the flame of a gas burner for 5-7 minutes, turning frequently.  Cover and let steam for 10 minutes.  Meanwhile, heat olive oil and saute onion, garlic, and spices until onion is soft.  Remove from heat.  Peel the pepper, seed, and dice.  Add to the saucepan with crushed tomatoes and cilantro.  Simmer 10 minutes and puree with an immersion blender.

For the filling:
While the sauce simmers, roast the onion and mushrooms with olive oil and pepper at 425 degrees for 15 minutes, stirring halfway through.  Transfer to a large bowl and add beans, peppers, and green onion.

For enchiladas:
Spread 1/2 c. sauce on bottom of a 9x13 inch baking dish.  Warm the tortillas in the microwave.  Spread filling and sauce into each tortilla and roll up.  Place each enchilada in the dish, seam side down.  Cover with remaining sauce and cheese.  Bake at 375 degrees for 15 minutes.   Top with diced tomatoes, avocado, and cilantro.

Blueberry French Toast Bake!

1 T. butter
4 slices sourdough bread
3/4 c. almondmilk
3 eggs + 4 egg whites
1 vanilla bean
1 T. cinnamon
1 T. maple syrup
6 oz. blueberries
1 T. brown sugar

Grease a 9x9 inch baking dish with butter.  Cut bread into cubes and place in the dish.  Whisk together milk, eggs, vanilla, cinnamon, and syrup and pour over the bread.  Top with blueberries and sprinkle with brown sugar.  Cover and let the bread soak up the eggs in the refrigerator overnight.  Bake at 350 degrees for 1 hour or until set.  Serve with a dollop of yogurt and a drizzle of maple syrup.