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Time for Veggies and Summer: An Unbeatable Healthy Duo

May 31, 2012
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Trying to lose weight? Need to feed a big family? Want to save on your grocery bill? You can do all that with Levana Kirschenbaum’s new cookbook, The Whole Foods Kosher Kitchen.

From homemade dressings, soups and salads, to fish, meat, vegetarian dishes, pastas, breads and desserts, the recipes in the book focus on well-balanced nutrition and the value of each ingredient.
 
Try these great vegetable sum­­mer recipes!
 
Cooked Tomato Salad
1 whole head of garlic
2 red bell peppers, washed, cored and seeded
2-3 jalapeño peppers
2 Tbsps. olive oil
3 large beefsteak tomatoes or 8 plum tomatoes, diced small
1⁄2 cup olive oil
2 Tbsps. paprika
3 cloves garlic, minced
salt and pepper to taste
 
Preheat the oven to 425˚.
 
Slice about 1⁄4-inch off the pointed end of the head of garlic, leaving the cloves exposed. Drizzle the 2 tablespoons of olive oil onto the garlic and the peppers, roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minute before the garlic).
 
Press the garlic cloves out of their skins while still warm and mash them with a fork. Peel the peppers and cut them into thin strips.
 
In a heavy, wide-bottomed pot, bring the tomatoes, 1⁄2 cup of oil and paprika to a boil. Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. All of the liquid should evaporate, and the oil will resurface. (If you neglect this step, you will not get the desired look and texture but a glorified tomato sauce.)
 
Add the minced garlic; salt and pepper to taste. Let the mixture cool and store in a glass jar in the refrigerator. It will keep for up two two weeks. 
 
Use a slotted spoon to serve so the oil stays behind. Serve with pita chips.
 
Makes about 3 cups.
 
Eggplant Roulades
vegetable oil spray
2 medium eggplant, unpeeled, sliced unevenly lengthwise 1⁄4 -inch thick, about 16 slices total
Stuffing Ingredients:
1⁄4 cup olive oil
1 medium onion, quartered
4 cloves garlic
1⁄4 cup fresh basil leaves, packed
1 small bunch flat leaf parsley
2 medium zucchini, grated (use a food processor)
1 large tomato or 2 plum tomatoes, diced small
1⁄2 cup dry white wine
3⁄4 cup fresh bread crumbs, from any plain bread
salt and pepper to taste
1 Tbsp. oregano
paprika for dusting the finished rolls
 
Preheat the oven to 425˚. Line a cookie sheet with parchment and spray with vegetable oil spray. Arrange the eggplant slices on top and spray again. Bake about 20 minutes. Reserve the slices and leave the foil lining on the cookie sheet. Reduce the oven temperature to 375˚.
 
To Make the Stuffing: Heat the oil in a skillet. In a food pro­cessor, coarsely grind the onion, garlic, basil and parsley, and add to the hot oil. Saute until trans­lucent.
 
Add the zucchini, tomato and wine, and cook until most of the liquid evaporates. Add the bread crumbs, salt and pepper, and oregano, then combine.
 
To Make the Roulades: Place a little filling in the center of an eggplant slice, and close the flaps toward the center. You will get a neat roll. Place the roll seam side down on the same cookie sheet. Repeat with the remaining slices and filling. Dust the finished rolls with paprika for nice color. Bake for 20 minutes. Serve hot.
 
Makes 8 servings.
 
Herb-Roasted Potatoes and Asparagus
2 lbs. baby new potatoes
3 Tbsps. olive oil
1 sprig rosemary
3 sprigs thyme
4 large cloves garlic, minced
sea salt and pepper to taste
1 bunch thin asparagus, tough ends discarded, cut in thirds
 
Preheat oven to 450.˚
 
Scrub the potatoes and dry them thoroughly. Line a large cookie sheet with parchment paper. Place all but the asparagus on the sheet and combine the mixture thoroughly, arranging them in one layer. Bake for 20 minutes.
 
 Add the asparagus, and toss again. Bake 15 more minutes until all the vegetables look soft and roasted (in case you are using all potatoes and no asparagus — baking time is 35 to 40 minues. Serve hot.
 
Makes 8 servings.
 

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