Grilled Eggplant with Tomato Goat Cheese Relish

Grilled Eggplant with Tomato Goat Cheese Relish
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients
  • 2 medium eggplants
  • [q:1/4] cup olive oil, plus more for brushing eggplant
  • Salt
  • Pepper
  • 4 large tomatoes – seeded and chopped
  • 1 small sweet white onion or red onion – chopped
  • 4 ounces goat cheese
  • [q:1/4] cup basil leaves - chopped
  • 1 tsp dried oregano (preferable Greek oregano)
  • 1 Tbsp balsamic vinegar
Directions
  1. Combine chopped tomatoes and onions with a big pinch or two of salt, a big pinch of pepper, [q:1/4] cup olive oil, basil, oregano and balsamic vinegar. Let marinate for a few minutes to meld the flavors. Meanwhile, prepare the eggplant.
  2. Cut ends off eggplants and slice [q:1/2] inch thick. Heat a grill pan over high heat until hot or heat grill until hot.
  3. Brush with olive oil and season with salt and pepper on both sides. Grill eggplant slices about 4 or 5 minutes until you get nice grill marks and the slices are golden brown. Turn over and cook until eggplant is softened and cooked through until about 3 or 4 minutes. Turn over and cook until eggplant is softened and cooked through, about 3 to 4 minutes.
  4. Just before serving, crumble the goat cheese into the tomato mixture and mix gently to combine.
  5. With a large slotted spoon, top each grilled eggplant slice with a spoonful of the tomato goat cheese mixture.
Nutrition Info
202 Calories, 6 g Protein, 9 mg Cholesterol, 17 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 7 g Fiber, 14 g Total fat (4 g sat), 290 mg Sodium, [nutrition:2] Vitamin B6, Vitamin K, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E, Folate, Magnesium, Phosphorus, Potassium

Creamy Cauliflower Soup

Creamy Cauliflower Soup
Prep Time
5 minutes, plus 20 minutes cook
Number of Servings
3
Ingredients
  • 3 cups cauliflower florets
  • 2 cups low-sodium chicken or vegetable broth
  • [q:1/4] tsp salt
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp onion powder
  • 8 oz (2 cups) reduced-fat shredded cheddar cheese
  • Chives for garnish (optional)
Directions
  1. In a medium pot, steam cauliflower florets in about one-quarter to one-half cup of water on medium-high heat until tender.
  2. Mash cauliflower. Add broth, salt, garlic powder, and onion powder to pot, and bring to a boil.
  3. Remove from heat. Stir in cheese.
  4. Transfer mixture to a blender (or use an immersion blender), and puree soup until smooth. Serve immediately.
Nutrition Info
370 calories, 17g fat, 13g carbohydrates, 42g protein

Eggplant, Pesto & Goat Cheese Sandwiches

Eggplant, Pesto & Goat Cheese Sandwiches
Prep Time
30 minutes prep time + draining time for eggplant
Number of Servings
4
Ingredients
  • 1 large eggplant, cut crosswise into [q:1/2]-inch-thick rounds
  • Kosher salt
  • Extra-virgin olive oil, for brushing the eggplant
  • 8 slices crusty rustic bread
  • 4 Tbsp Classic Basil Pesto or your favorite pesto
  • 2 medium ripe tomatoes, sliced into [q:1/4]-inch-thick rounds
  • 4 oz rindless goat cheese (chevre), crumbled
Directions
  1. Toss eggplant with [q:1 1/2] teaspoons salt in a colander. Place in sink and let stand for 1 hour to drain off excess juice. Rinse eggplant under cold water and pat dry with paper towels.
  2. Build a fire for grilling in an outdoor grill. For a charcoal grill, let coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep; the other side of the slope should include a scattering of single coals. For a gas grill, preheat grill on high. Leave one side on high and turn the other side to low. In both cases, you will have two areas for cooking, one hot and the other cooler.
  3. Lightly oil cooking grate. Brush eggplant on both sides with olive oil. Place over the hotter side of the grill and cover. Grill until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other sides, about 2 minutes longer. Transfer to the cooler side of the grill, cover, and grill until eggplant is tender, about 5 minutes. During the last minute or so, place bread slices on grill to toast them lightly.
  4. Spread 4 bread slices with pesto. Place, pesto side up, on a work surface. Top each with equal amounts of eggplant, tomatoes, and crumbled goat cheese. Top each with a slice of bread and cut in half crosswise. Serve immediately or cooled to room temperature.

Spring Vegetable Quiche

Spring Vegetable Quiche
A fantastic way to start a spring day!
Number of Servings
Serves 6
Ingredients
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cups broccoli florets, steamed
  • 1 cups asparagus sliced at an angle
  • [q:1/2] cup button mushrooms, thinly sliced
  • [q:1/2] cup red bell pepper, diced
  • 1 clove garlic, minced
  • 4 large eggs, whisked
  • 4 oz feta cheese, crumbled
  • [q:1/2] tsp sea salt
  • 1 9-inch gluten-free pie crust, prebaked 10 minutes*
Directions
  1. Preheat oven to 350º.
  2. Heat vegetable oil in a large skillet over medium heat. Saute onion for 5 minutes, until soft. Add broccoli, asparagus, mushrooms, pepper, and garlic. Saute for 5 minutes.
  3. In a large bowl, combine eggs, feta cheese, and salt. Add sauteed vegetables and mix until blended. Pour into prebaked piecrust. Bake for 35 to 40 minutes or until cooked through. Allow quiche to cool for 30 minutes in pan before serving. 
Nutrition Info
310 Calories, 9 g Protein, 123 mg Cholesterol, 26 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 19 g Total fat (7 g sat), 424 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B2 (riboflavin), Vitamin K, [nutrition:2] Vitamin B12, Vitamin B6, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Folate, Iron, Zinc

Ricotta & Spinach Pizza

Ricotta & Spinach Pizza
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup chopped garlic
  • [q:1/4] cup finely chopped shallots
  • 2 pounds fresh spinach
  • [q:1/2] tsp Pritikin All-Purpose Seasoning
    • 1 Tbsp garlic, granulated
    • 1 Tbsp onion, granulated
    • 1 Tbsp Lemon Pepper
    • 1 Tbsp Paprika
  • 1 pound fat-free ricotta cheese
  • Whole-wheat pizza crust
Directions
  1. In a medium-hot skillet, sauté garlic and shallots until translucent.
  2. Add spinach, stirring until the spinach breaks down.
  3. Remove from heat. Let cool. Drain liquid by squeezing through a strainer.
  4. Mix in Pritikin All-Purpose Seasoning and fat-free ricotta cheese.
  5. Spread over whole-wheat pizza crust and add any additional vegetables.
  6. Bake at 450° until crust is crunchy (about 8 minutes).
  7. Serve immediately.
Nutrition Info
462 Calories, 24 g Protein, 56 mg Cholesterol, 62 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 8 g Fiber, 15 g Total fat (8 g sat), 803 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Calcium, Folate, Iron, Magnesium, Phosphorus, [nutrition:4] Vitamin B12, [nutrition:3] Vitamin E, Potassium, [nutrition:2] Zinc

Cauliflower Au Gratin

Cauliflower Au Gratin
Ingredients
  • 1 large head cauliflower, broken into florets
  • [q:1/4] cup butter, divided
  • [q:1/2] cup diced onion
  • [q:1 1/2] cup shredded cheddar cheese
  • 1 cup sour cream
  • [q:1/4] tsp salt
  • [q:1/2] cup dried bread crumbs
Directions
  1. In a medium size saucepan cook cauliflower in boiling salted water for 10 minutes. Drain well.
  2. Combine cauliflower with 2 Tbsp butter, onion, cheese, sour cream, and salt. Spoon into a [q:1 1/2] quart casserole.
  3. Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.
  4. Bake at 350º for 30 minutes or till heated through.

Mexican Chopped Salad with Cornbread Croutons

Mexican Chopped Salad with Cornbread Croutons
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 4 cups 1-inch cubes baked corn muffins or corn cakes
  • 2 Tbsp extra-virgin olive oil
  • [q:1/2] tsp ground cumin
  • [q:1⁄2] tsp ancho chile powder
  • 1 garlic clove
  • [q:1⁄2] cup low-fat mayonnaise
  • [q:1⁄2] cup fresh cilantro leaves
  • Heaping packed [q:1⁄4 cup] coarsely chopped fresh chives
  • [q:1⁄4] cup plus [q:1 1⁄2] tsp fresh-squeezed, strained lime juice, divided
  • 2 Tbsp vegetable oil
  • 1 Tbsp honey
  • [q:3⁄4] tsp seeded coarsely chopped jalapeño
  • 1 tsp lime zest
  • [q:1 1⁄2] tsp coarse salt, divided
  • 5 grinds black pepper
  • 4 cups coarsely chopped cored romaine heart leaves, washed and spun dry
  • [q:1⁄2] lb sharp Cheddar or Monterey Jack, cubed
  • 1 packed cup fresh, raw corn kernels
  • 1 cup matchstick slices peeled jìcama
  • 1 cup halved cherry or grape tomatoes
  • [q:1⁄4] cup plus 2 Tbsp thinly sliced radishes
  • 2 ripe avocados, pitted and sliced
Directions
  1. Heat oven to 400°. Place cornbread cubes onto a baking sheet with sides. In a small bowl, whisk oil with cumin and chile powder. Drizzle over cornbread and mix gently, but well, with your hands. Bake until golden brown and a bit crisp, 12 to 15 minutes.
  2. Meanwhile, add garlic to the bowl of a food processor, and process until finely chopped, about 8 seconds. Add mayonnaise, cilantro, chives, 3 tablespoons of the lime juice, the oil, honey, jalapeño, lime zest, [q:1⁄4] teaspoon of the salt, and the 5 grinds of pepper. Process until smooth, about 20 seconds (you should have about [q:3⁄4] cup).
  3. In a medium bowl, toss together lettuce with [q:1⁄4] teaspoon of the salt. Transfer to center of a large white platter (make a pile). Arrange cheese cubes in a clump next to lettuce. In same bowl, toss together corn with [q:1⁄8] teaspoon salt; transfer to platter in another pile. In same bowl, toss together jìcama with [q:1⁄4] teaspoon salt and [q:1 1⁄2] teaspoons lime juice; transfer to platter in another pile. In same bowl, toss together tomatoes with [q:1⁄4] teaspoon salt; transfer to platter in another clump. In same bowl, toss together radishes with [q:1⁄8] teaspoon salt and transfer to platter in another pile.
  4. Arrange avocado slices on platter in another pile. Drizzle remaining tablespoon of lime juice all over avocado slices, and sprinkle them evenly with [q:1⁄4] teaspoon salt. (See photo for help arranging the ingredients. You don’t want any piles that are the same color next to each other.)
  5. Serve at the table, with dressing alongside. Everyone should drizzle 2 to 3 tablespoons of dressing over their portion.
Nutrition Info
1,170 Calories, 30 g Protein, 128 mg Cholesterol, 110 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 11 g Fiber, 71 g Total fat (19 g sat), 1,800 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Vitamin K, Calcium, Phosphorus, Folate, [nutrition:4] Vitamin B3 (niacin), [nutrition:3] Vitamin B12, Vitamin C, Iron, Zinc, [nutrition:2] Magnesium, Potassium

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] lb golden beets, peeled and cut into [q:1/2] inch wedges
  • [q:1/2] lb red beets, peeled and cut into [q:1/2] inch wedges
  • Salt and freshly ground black pepper to taste
  • [q:1/4] cup goat cheese, crumbled
  • [q:1/8] cup chopped parsley
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Carefully place beets into a steamer set over boiling water. Cover and steam until beets are tender when pierced with a fork, approximately 15 minutes.
  2. Remove beets from heat. Transfer to a large glass bowl and allow to cool 10 minutes.
  3. Season beets with salt and pepper to taste. Top with goat cheese, parsley, and sunflower and pumpkin seeds.
  4. Drizzle with olive oil. Serve immediately.

Spinach, Blue Cheese, and Walnut Salad

Spinach, Blue Cheese, and Walnut Salad
Ingredients
  • Baby spinach
  • Chopped green onion
  • Flesh of a pear, chopped
  • Sliced strawberries
  • Chopped walnuts
  • Crumbled blue cheese
  • Balsamic vinaigrette
Directions
  1. Layer the first five ingredients.
  2. Drizzle with vinaigrette.

Eggplant Casserole

Eggplant Casserole
Number of Servings
Serves 6
Ingredients
  • 1 large eggplant, peeled and cubed
  • 1 small onion chopped
  • salt and pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp flour
  • [q:1 1/4] cup 1% milk
  • 1 green pepper, chopped
  • [q:3/4] cup grated sharp cheddar cheese
  • 4 Tbsp chili sauce
  • 2 egg yolks
  • 2 egg whites
Directions
  1. Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain.
  2. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended.
  3. Continue cooking over low heat, stirring, until thickened.
  4. In a bowl, combine sauce, chopped onion, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant.
  5. Fold in stiffly beaten egg whites.
  6. Bake 40 minutes at 350°. 
Nutrition Info
238 Calories, 16 g Fat, 14 g Carbohydrates (1 g Dietary Fiber, 6 g Sugar) 10 g Protein, 111 mg Cholesterol, 351 mg Sodium
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