I love soup! During the summer I go with chilled soups like this one – the perfect pick me up on a hot day.
Ingredients:
2 lbs tomatoes, cores
1 TBSP lemon juice
1 c raw fresh corn kernels
1 sweet white onion, chopped fine
Salt
1/2 c diced Persian cucumber
1/2 c cilantro leaves, chopped
In a blender combine tomatoes, 1/2 the corn, 1/2 the onion and lemon juice. Purée until smooth. Chill for several hours.
Garnish with corn, cucumber, onion and cilantro.
Serves 4.
My oldest is a picky eater so I’m always looking for ways to get calories into him. This quick and heart muffins are packed with Oats and pumpkin and some chocolate chips to make them irresistible to kids.
Ingredients:
2 c old fashioned oats
1/3 c packed brown sugar
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
2 eggs
¾ c buttermilk
½ c canned pumpkin
½ tsp vanilla extract
1/3 c semi-sweet chocolate chips
Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
Combine dry. Combine wet. Mix together. Stir in the chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Makes 12.
I’m totally obsessed with Ottolenghi – every recipe I’ve tried from his 3 cookbooks has been amazing! This one is super simple – perfect for a busy weeknight.
Ingredients:
3 medium eggplants, sliced 3/4 inch thick
Olive oil
Salt and pepper
1 orange bell pepper, cored and cut into 1 inch dice
20 cherry tomatoes, quartered
1 TBSP of Red Wine Vinegar
4 TBSP capers
1 TBSP of the caper brine
5 oz buffalo mozzarella or burrata
1 cup cilantro – leaves picked
Preheat the oven to 375.
Place the eggplant sliced on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with salt and pepper, then roast for 25 – 30 minutes, or until golden-brown.
Mix together the pepper, tomato, vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min.
To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.
Serves 2 – 4.<
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