Directions

1. Place onions, squash and vegetable stock in a heavy saucepan.

2. Bring to a boil. Add minced garlic and reduce the heat to medium low.

3. Simmer for approximately 15 to 20 minutes until the squash is soft when pricked with a fork.

4. Use an emulsion blender to puree soup, then stir in half and half (or pour squash mixture into a blender with the half and half and blend until creamy). Return mixture to pan and heat through. Add nutmeg.

5. Serve warm and garnish with chives and creme fraiche or sour cream and chives.

Original Recipe Source: theskinnyskillet.com

Directions

1. Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.

2. Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.

3. Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.

Original Recipe Source: www.chow.com

Directions

Preheat the oven to 400°F.

Bring a large pot of water to a boil.

Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.

Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.

Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.

Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Original Recipe Source: skinnytaste.com

Directions

1. Place zucchini in a fine-mesh sieve and sprinkle with salt. Toss a few times and let drain 1 hour. Then press on zucchini to release as much moisture as possible. Set aside.

2. In a large bowl, combine flax seed meal, coconut flour, oregano, marjoram, pepper and salt. Stir in feta and scallions, then stir in drained zucchini and eggs until thoroughly combined.

3. Form mixture into patties about 3 inches in diameter and 3/4 inch thick. You should get 12 to 14 patties.

4. In large skillet, heat half of the oil or butter over medium high heat until shimmering. Place half the zucchini fritters into the pan and cook until browned and cooked through, 3 to 4 minutes per side.

5. Remove to a paper towel lined plate and repeat with remaining oil and remaining fritters. Serve warm.

Original Recipe Source: alldayidreamaboutfood.com

Directions

1. For the tzatziki, wash cucumber (peel if desired) and cut in half lengthwise. Slice thinly.

2. In a medium bowl, combine cucumber, yogurt, lemon juice, garlic, dill and salt and pepper. Stir until well combined and set aside.

3. For the lamb rolls, preheat gas or charcoal grill to medium.

4. Wash and trim eggplant and cut lengthwise into 1/4 inch slices. (You can salt the eggplant to remove some moisture if you like, but I find it makes little difference when grilling the eggplant).

5. Grill eggplant slices until tender and slightly charred, about 4 minutes per side. Remove from grill and transfer to a large bowl. Toss with 1 tbsp oil, salt and pepper and tent with foil to keep warm.

6. In a large skillet over medium high heat, heat remaining oil until shimmering but not smoking. Add onion and saute until translucent, about 5 minutes.

7. Add lamb, marjoram, salt and pepper and cook until lamb is cooked through and no longer pink, about 10 minutes.

8. To serve, lie two or three eggplant slices on each plate. Spoon lamb mixture onto center of eggplant slices and sprinkle with feta. Roll eggplant carefully around filling and turn so seam is on bottom.

9. Drizzle with tzatziki and serve.

 
Original Recipe Source: alldayidreamaboutfood.com

Directions

1. Slice the eggplants into about 1/2 cm / 1/4 inch pieces with a knife. Slice them slightly diagonally to get them as big as possible (they will shrink a lot).

2. Lay the eggplant in a single layer on a baking sheet lined with baking foil or parchment paper and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a paper towel to tap on each slice and remove any excessive water.

3. Preheat the oven to 350 F / 175 C. In a small bowl, mix the extra virgin olive oil, chopped rosemary and mashed garlic.

4. Brush each slice from both sides with the oil mixture, add more salt if needed and place in the oven for 20-30 minutes. You may need to remove some of the eggplant at a time depending on the thickness of each slice and also on distribution of heat in your oven.

5. Remove from the oven and eat soon. Like other vegetable chips, eggplant chips tend to get soggy if you leave them for too long. If that happens, just add them back to the oven for a couple of minutes.

Original Recipe Source: ketodietapp.com

Directions

1. Preheat oven to 350.

2. Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).

3. With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.

4. Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.

Original Recipe Source: food.com