Eggplant Parmesan Rollatini

Eggplant Parmesan Rollatini

Serves: 8

Hands-On Time: 25 min

Total Time: 1 hr 10 min

INGREDIENTS

1. 4tablespoons olive oil
2. 2large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
3. kosher salt and black pepper
4. 1 1/2cups marinara sauce
5. 2large eggs
6. 115-ounce container ricotta
7. 2teaspoons dried oregano
8. 2cups grated mozzarella (8 ounces)
9. 1/2cup grated Parmesan (1 1/2 ounces)

DIRECTIONS

1. Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
3. Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
4. Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

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Loaded Baked Sweet Potato

Loaded Baked Sweet Potato

Serves: 4

Hands-On Time: 20 min

Total Time: 1 hr 30 min

INGREDIENTS

1. 4large sweet potatoes (about 3 pounds total)
2. 2tablespoons canola oil
3. kosher salt and black pepper
4. 2tablespoons olive oil
5. 1avocado, sliced
6. 1/4cup chopped pecans, toasted
7. 1/4cup chopped fresh flat-leaf parsley leaves
8. 4ounces fresh goat cheese, crumbled (about 1 cup)
9. green salad, for serving

DIRECTIONS

1. Heat oven to 400° F. Rub the sweet potatoes with the canola oil and season with ¼ teaspoon salt. Bake on a rimmed baking sheet until tender, 40 to 50 minutes.
2. Split the potatoes open lengthwise and drizzle with the olive oil. Season with ½ teaspoon each salt and pepper.
3. Top the potatoes with the avocado, pecans, parsley, and cheese.
4. Serve with the salad.

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Cheesy Garlic Bread

Cheesy Garlic Bread

Easy Cheesy Garlic Bread is a tasty side dish, the perfect accompaniment to pizza or pasta. Fresh french bread is smothered with a delicious garlic infused butter, then topped with two kinds of cheese. Baked until golden and bubbling, this delicious bread will have everyone talking - give it a go!

INGREDIENT LIST:

===============

                                         1 Large French Bread Stick / Baguette
                                           125g of Butter (at room temperature)
                                             1-2 Teaspoons of Crushed Garlic
                                                   Freshly Chopped Parsley
                                                    Grated Cheddar Cheese

                                                   Grated Parmesan Cheese

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Slow-Cooker Vegetarian Chili With Sweet Potatoes

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Serves: 4

Hands-On Time: 20 min

Total Time: 8 hrs 20 min

INGREDIENTS

1. 1medium red onion, chopped
2. 1green bell pepper, chopped
3. 4garlic cloves, chopped
4. 1tablespoon chili powder
5. 1tablespoon ground cumin
6. 2teaspoons unsweetened cocoa powder
7. 1/4teaspoon ground cinnamon
8. kosher salt and black pepper
9. 128-ounce can fire-roasted diced tomatoes
10. 115.5-ounce can black beans, rinsed
11. 115.5-ounce can kidney beans, rinsed
12. 1medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
13. sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

DIRECTIONS

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

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Baked Eggs With Parmesan and Herbs

Baked Eggs With Parmesan and Herbs

Serves: 2

Hands-On Time: 10 min

Total Time: 25 min

INGREDIENTS

1. 1tablespoon unsalted butter, softened
2. 1/4cup heavy cream
3. 2tablespoons finely grated Parmesan
4. 2tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
5. 2large eggs
6. Kosher salt and black pepper
7. thin toast spears, for serving

DIRECTIONS

1. Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.

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Open-Faced Croque Monsieur

Open-Faced Croque Monsieur

Serves: 4

Hands-On Time: 20 min

Total Time: 20 min

INGREDIENTS

1. 1tablespoon unsalted butter
2. 1tablespoon all-purpose flour
3. 1cup warm milk
4. Kosher salt and black pepper
5. Pinch nutmeg
6. 1cup grated Gruyère
7. 8ounces thick country-style or whole-grain bread, crusts removed
8. 3tablespoons Dijon mustard
9. 6ounces ham, thinly sliced
10. ⅓cup finely grated Parmesan

DIRECTIONS

1. Melt the butter over low heat in a small saucepan. Add the flour, stirring with a wooden spoon until it smells nutty and is slightly browned, about 2 minutes. Slowly pour the milk into the pot and cook, whisking, until the sauce is thickened. Remove from heat and stir in 1 teaspoon salt, 1/2 teaspoon pepper, the nutmeg, and Gruyère until the cheese is melted.
2. Heat broiler to high with the rack 6 inches from the flame. Place the bread on a baking sheet. Lightly brush half the bread with mustard and layer on the ham. Spoon the cheese sauce over the bread and sprinkle with the Parmesan. Broil until the sauce is bubbly and lightly browned, 2 to 3 minutes. Serve warm.

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Broiled Citrus Chicken With Mushrooms and Onions

Broiled Citrus Chicken With Mushrooms and Onions

Serves; 4

Hands-On Time: 15 min

Total Time: 25 min

INGREDIENTS

1. 1orange sliced into rounds
2. 2clementines, sliced into rounds
3. 24-ounce packages sliced mixed wild mushrooms
4. 1red onion, cut into 8 wedges and layers pulled apart
5. ⅓cup olive oil
6. Kosher salt and black pepper
7. 1teaspoon crushed coriander seed
8. 6chicken legs (about 1½ pounds)
9. 1packed cup arugula, chopped
10. 1tablespoon toasted pine nuts

DIRECTIONS

1. Heat broiler to high with the rack 6 inches from the flame.
2. Combine the orange, clementines, mushrooms, onion, ¼ cup of the oil, and 1 teaspoon each salt and pepper and toss to coat. Spread in an even layer on a baking sheet. Combine the remaining oil, the coriander, and ½ teaspoon each salt and pepper and spread all over the chicken. Nestle the chicken in the vegetables and broil, turning the chicken every 5 minutes, until the vegetables are crisp-tender and the chicken is golden and a thermometer inserted into the thickest part of a leg registers 165° F, 15 to 18 minutes.
3. Meanwhile, toss together the arugula and pine nuts. Season with a pinch each of salt and pepper.
4. Remove the chicken. Use a spatula to toss the vegetables in the chicken juices and oil to coat. Serve the vegetables with the chicken, sprinkled with the arugula and pine nuts.

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