Dairy Side Dish

Zucchini and Eggplant Gratin

Makes 4 servings. 

This lovely treat is easy to make and flavorful.

INGREDIENTS:

  • 3 small eggplants, about ¾ pounds

  • 3 small zucchinis, about ¾ pounds

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup panko

  • 1/3 cup freshly grated imported Parmesan cheese

  • 1 cup tightly packed basil leaves, torn into small pieces

  • 2 teaspoons Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Rinse and dry the vegetables. Trim and discard the ends.

  3. Cut crosswise into ½ inch slices.  

  4. In a large bowl combine the oil, panko, parmesan cheese, basil, salt, and pepper. Add the vegetables and combine. Season to taste with salt and pepper.     

  5. Arrange the slices tightly standing upright, side by side, alternating between both vegetables in a 9x9 oven to table dish. 

  6. Bake uncovered for about 50 minutes or until almost tender.

 
 

Three Grain Salad

Three+Grain+Salad.jpg

Makes 4 -6 servings. 

Wholesome, nutritious and crunchy.

INGREDIENTS:

  • ½ cup wheat berry

  • ½ cup farro

  • ½ cup barley

  • 3 scallions including some of the green parts, thinly sliced

  • 2 medium carrots, coarsely chopped

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • ¼ cup toasted sunflower seeds

  • ¼ cup cranberries

  • Ricotta Salata, about 6 ounces, optional  

DRESSING:

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons honey

  • 2 teaspoons Dijon mustard

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place wheat berries, 1½ cups water and a ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 1½ hours. The kernels should be almost tender and the water is absorbed.  Transfer to a medium bowl. 

  2. Place farro, ¾ cup water and ½ teaspoon salt in a small saucepan. Bring to a boil, over high heat. Reduce the heat and simmer covered for about 20 minutes or until farro is tender and the liquid is absorbed.

  3. Add to the wheat berries. 

  4. Place barley, 1 cup water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat. Reduce the heat and simmer covered for about 25 minutes. The barley should be cooked and the water absorbed (if the liquid is absorbed and the barley is not soft enough, add a few tablespoon boiling water and continue cooking). Add to the other grains.

  5. Add the scallions, carrots, parsley , sunflower seeds and cranberries. 

  6. Whisk the dressing and combine with the grains.

  7. Season to taste with vinegar, honey, mustard, salt and pepper.  

  8. It is best to let the dressed salad rest for a few hours before serving.

NOTE:

I chop the carrots and the parsley in a food processor fitted with the steel blade.

The rule of thumb is that if the grains are not soft enough and the water has evaporated add a few tablespoons of boiling water and continue cooking.

 
 

Simple Ratatouille

Makes 6 main course servings or 8 side dish servings.

This is not the classic ratatouille where each vegetable is sautéed separately and then all are combined. In this dish all the vegetables are cooked together to produce a wonderful healthy dish.

Topped with grated Mozzarella or crumbled feta, it can be a nutritious meal by itself. 

INGREDIENTS:

  • ½ cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 zucchini
  • 2 baby eggplants (about 1 pound together) (See Note)
  • 2 yellow squash
  • 1 red bell pepper
  • 3 plum tomatoes, peeled, cored, seeded, cubed (See Note)
  • ¾ cup tightly packed flat leaf parsley, coarsely chopped
  • ½ cup tightly packed basil leaves, torn to pieces
  • Kosher salt
  • Freshly ground black pepper
  • Grated Mozzarella, or crumbled feta, about 6 ounces

PREPARATION:

  1. In a large covered saucepan, heat ¼ cup olive oil. Add onion and garlic and sauté, over low heat until the onion is soft, about 6 minutes.
  2. Rinse the zucchini, pat dry, trim the ends and discard. Cut into small cubes. Do the same with the yellow squash. Peel the eggplant, cut into small cubes. Core the pepper, seed and cut into small cubes. 
  3. Add the rest of the oil into the saucepan. Add all the vegetables and toss until all the vegetables are coated. Bring to a boil, lower the heat, cover and cook over low heat for about 15-20 minutes, stirring from time to time until the vegetables are soft.
  4. Add parsley and basil. Season to taste.
  5. To serve top with the cheese of your choice, or serve as is. 

NOTES:

I prefer to use baby eggplants, because they have fewer seeds.

To skin tomatoes, drop them into boiling water. Return the water to a boil and drain.  Loosen the tomato skin and slip it off. After blanching the tomatoes, core them, cut them in half widthwise, and squeeze each half gently until the seeds pop out.  Some seeds will remain.

Basil leaves discolor if they are chopped. It is best to tear them to the desired size. 

Feta comes in many strengths, from mild, which I prefer, to strong.