Eggplant Parmesan Medallions

By elizabeth | Published: August 31, 2009
Eggplant Parmesan Medallions

Eggplant Parmesan Medallions

If someone tells you they do not like eggplant, make this recipe for them ~ I hope it will change their mind!  Our ichiban plant has produced many beautiful eggplants this season, and we can’t get enough of the flavors it brings to our table. I am a little late getting out the balanced meal of the month for August due to vacation time; my apologizes.  I like to pair this dish with a simple mixed greens salad to make it a balanced meal.

Eggplant Parmesan Medallions:

  • * 2 ichiban eggplants (or 1 small eggplant)
  • *4-6 fresh basil leaves
  • 1/2 c planko bread crumbs (plain bread crumbs)
  • * 1 tsp dried oregano
  • * 1 tsp dried basil
  • * 1 tsp dried thyme
  • * 1 tsp dried parsley
  • 1/2 c freshly grated parmesan cheese, divided
  • few grinds of salt/pepper
  • 1 egg
  • 8 oz package of whole wheat pasta
  • 1/2 cup canola oil
  • 6-8 oz mozzarella cheese, shredded
  • * 3 c. homemade marinara sauce (MWV previous recipe)
  • 1/4 c. pine nuts

Directions:

Preheat oven to 375˚.

Heat a dry pan over low heat.  Add the pine nuts and toast for a couple of minutes until golden brown.  Remove from the heat and set aside.

Slice the eggplant into 1/4″ rounds and set aside.  In a shallow bowl, mix the bread crumbs, dried herbs and 1/4 c. parmesan cheese together. In a separate bowl, lightly beat one egg.  Place one slice of eggplant into the egg bowl, turning to coat both sides.  Let excess egg drip off then place the eggplant slice into the bread crumb mixture.  Make sure both sides are coated well.  Continue until you have coated all eggplant slices.  You may need more breadcrumbs/egg depending on how many slices you have.

Heat 1-2 TBSP canola oil in a pan/skillet over medium heat.  Place 4-6 slices in the pan at a time.  Pan fry the eggplant for 2-3 minutes on each side, or until golden brown.  Remove from the pan and place on a cooling rack over paper towels to catch excess oil.  Repeat with remaining slices, adding more oil to the pan as needed.

Prepare a 9 x 11 baking dish with cooking spray.  Spoon about 1 c.  marinara sauce into the bottom of the dish to coat.  Place the eggplant medallions on top of the sauce.  Top the medallions with a spoonful of sauce, then the shredded mozzarella and the remaining 1/4 c. parmesan.  Bake, uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Cook pasta according to package and drain.  Heat remaining marinara sauce in a pan over medium low heat.  Toss sauce with cooked pasta, and top with eggplant parmesan medallions.  Sprinkle with freshly chopped basil and pine nuts. Enjoy!

Serves 4-6

*items from Midwest Vegetarian garden

Eggplant Parmesan Medallions Recipe

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Homemade Marinara Sauce

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Posted in Balanced Meal of the Month, Herbs, Recipe, Seasonal Recipes | Leave a comment

Grilled Vegetable Panini

By elizabeth | Published: August 28, 2009
Grilled Veggie Panini

Grilled Veggie Panini

Our gas grill gets the most use during the summer months.  Grilling vegetables is quick, easy and really brings out the natural flavors of the vegetables.  I use grilled vegetables in so many dishes, and I wanted to share one of my panini recipes with you.   A panini is an Italian sandwich that is filled with cheese, herbs, veggies, and meats (for you meat eaters), then grilled or cooked between two hot presses.  Get creative with your panini and use whatever you have on hand.  I don’t think a bad panini exists!  This particular panini includes my Olive Tapenade recipe previously featured.  Look for more paninis this fall, paired with homemade soups.

Grilled Vegetable Panini

  • *1 zucchini
  • *1 yellow summer squash
  • *1 ichiban eggplant
  • *1 tomato, sliced, seeds remove
  • 1/2 1lb fresh mozzarella, sliced
  • *8 fresh basil leaves
  • 2-4 TBSP extra virgin olive oil, for grilling & brushing
  • olive tapenade (MWV previous recipe)
  • salt/pepper
  • 4 ciabatta rolls (or any bread you choose)

Directions:

Preheat your outdoor or indoor grill to medium heat.

Slice the zucchini, squash and eggplant into 1/2″ thick rounds.  In a bowl, toss the sliced zucchini, squash, and eggplant with enough olive oil to coat.  Add a few grinds of salt and pepper, toss again.  Place the vegetables on the grill and cook 5-7 minutes on each side (until you have dark grill marks).  Remove from the grill, and turn grill off.

Preheat your panini press or grill pan to medium high heat.

Slice the ciabatta rolls in half.  Spread the inside of the bread halves with olive tapenade (as much or little as you like).  Stack a couple of each grilled vegetable on the bottom piece of the roll, topping them with a slice of tomato, mozzarella and a fresh basil leaf.  Place the top roll back on and brush both sides of the sandwich with olive oil.  Place the sandwich on the panini grill and close the lid (if you are using a grill pan, use another heavy pan on top to press the sandwich down, turning once).  Remove sandwich from the panini grill once the sandwich is hot, cheese is melted, and grill marks are visible (about 6-8 minutes). Enjoy alone or dip in your favorite soup.

Yield: 4 sandwiches

*items from Midwest Vegetarian garden

Grilled Vegetable Panini Recipe

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Olive Tapenade Recipe

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Posted in Gardening, Herbs, Recipe, Seasonal Recipes | 1 Comment

Olive Tapenade

By elizabeth | Published: August 26, 2009
Olive Tapenade

Olive Tapenade

Several years ago, my husband traveled to New Orleans for his first visit and fell in love with the famous muffaletta sandwich.  His favorite part of the sandwich, surprisingly, was not the meat but the olive tapenade spread.   I decided to create my own olive tapenade, which we both enjoy so much that we use it in many dishes.  Spread it on a sandwich, endive leaves or on top of a crostini!

The garlic used in this recipe was recently harvested and dried by my grandmother.  She gave us plenty to use throughout the winter months so we are storing some of the garlic in our cool basement and the rest in the freezer.

Olive Tapenade

  • 1/2 c. kalamata olives, pitted
  • 1/2 c. green olives, pitted
  • 1 TBSP  sun dried tomatoes (in olive oil), chopped
  • 2 tsp dijon mustard
  • 1 tsp capers
  • 1 garlic clove, minced
  •  1-2 tsp extra virgin olive oil
  • * 2-3 fresh basil leaves
  • few grinds black pepper

 

Directions:

Place all ingredients into a food processor or mini chopper.  Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste (about 1 minute). Transfer to a bowl and serve.

Yield:

*items from Midwest Vegetarian garden

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Posted in Gluten Free, Herbs, Recipe, Seasonal Recipes, Vegan | 2 Comments

Baked Summer Peaches

By elizabeth | Published: August 24, 2009
Baked Summer Peaches

Baked Summer Peaches

Today I stopped by the farmer’s market and picked up a few fresh peaches.  These are so sweet and delicious, that I couldn’t resist.  Peaches are versatile and easy to work with.  I like to simply bake the peaches with a few ingredients and top them off with freshly made whipped cream.  This recipe is great for entertaining or for a quick and tasty dessert during the week.

Baked Summer Peaches:

  • 3 ripe, firm peaches
  • 3 tsp unsalted butter
  • 3 tsp sugar
  • 1 1/2 oz. cinnamon graham crackers
  • fresh whipped cream (optional)

Directions:

Preheat oven to 375 F.  Butter the bottom of an 8″ baking dish, set aside.

Cut peaches in half.  Remove the pits, and scrape the hard red flesh from the center of each peach.  Place the peaches, cut side up, in the prepared baking dish.

Place the graham crackers in a food processor, and pulse until coarse crumbs are formed.  If you do not have a food processor, place crackers in a plastic baggie, and crush with your hands or a rolling pin.  Fill the center of each peach with the crumbs.  Sprinkle 1/2 tsp of sugar over each, and dot each peach with 1/2 tsp of butter.

Bake uncovered until peaches are tender and filling is crisp on top (about 30 minutes).  Serve warm and top with freshly whipped cream (optional).

Yield: 6

Whipped Cream:

  • 1/2 cup whipping cream
  • 2 TBSP powdered sugar
  • 1 tsp good vanilla extract

Directions:

In a large mixing bowl, beat the cream until thick (with an electric mixer).  Add sugar and vanilla.  Continue to beat until cream holds soft peaks.  Serve immediately, or cover with plastic wrap and store in the refrigerator until ready to serve.

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Posted in Dessert, Recipe, Seasonal Recipes | 4 Comments

Fresh Veggie Fettuccine

By elizabeth | Published: August 23, 2009
Fresh Veggie Fettucini with Marinara

Fresh Veggie Fettuccine with Marinara

Can a fettuccine dish really be made without using pasta?  The Midwest Vegetarian thinks so!  This is a fresh, healthy, and light spin on an Italian comfort food.  The best part is the veggies are served raw, saving you more time to spend with your loved ones rather than in the kitchen slaving over a hot oven.

Fresh Veggie Fettuccine:

  • * 2 small zucchini
  • * 2 small yellow summer squash
  • * 2 carrots
  • * 1 red bell pepper
  • * 4-6 fresh basil leaves
  • 1 jar marinara sauce
  • 1/4 c. parmesan, freshly grated (optional)

Directions:

Wash all veggies. Cut the ends off the zucchini and squash.  Using a potato peeler, thinly slice both veggies length wise creating long/wide noodle like pieces.  Do the same with the carrots, creating long pieces.  Take the bell pepper, cut in half and clean out seeds and membrane.  Slice bell pepper into thin julienne style pieces.  Stack the basil leaves on top of each other and roll them up.  Using a sharp knife or scissors, cut the basil leaves into thin strips.

In a sauce pan over medium, heat the marinara sauce until hot but not boiling.  Ladle the sauce into 4 individual bowls.  Top the sauce with the raw veggie “noodles”.  Sprinkle with grated cheese (leave off for vegan diners) and basil strips.  Enjoy!

Yield: 4

*items from Midwest Vegetarian garden

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Posted in Gardening, Gluten Free, Recipe, Seasonal Recipes, Vegan | 2 Comments

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