Eggplant with Tomato and Caper Salsa

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.

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.<


Slow and Low Ahi Tuna


This one is from Patricia Wells, it would be perfect for a dinner party, because you can prepare it ahead and pop in the oven to cook with no fuss.

1 lb of ahi tuna
1/2 lb tomatoes, diced
1 onion, sliced thin
1/8 c capers
1/3 c olive oil
1/3 c white wine
Chili pepper flakes
Salt and pepper

Preheat oven to 225.

Place the tuna in a roasting dish in which it fits snugly. Season with salt and pepper. Pour the olive oil over the tuna, it should come up about 1/2 way, pour the wine over the tuna, it should be close to the top. Scatter tomatoes, onions and capers. Sprinkle with chili flakes. Cover tightly and place in a roasting pan. Pour boiling water into the pan, filling up to 1/2 the side of the dish with the tuna. Roast for 1 hour.

Slice the tuna and top with the sauce and veggies.

Serves 4 – 6


Scallops & Gnocchi with Capers and Sage


The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.

Veal with Lemon and Capers

This the perfect weeknight main – it comes together in less than 20 minutes. For this one make sure you have your mis-en-place on!

1 lb. veal scallopini
1/4 tsp
2 tsp vegetable oil
4 TBSP capers
1/4 c white wine
2 TBSP fresh lemon juice
4 TBSP butter
4 cups looesly packed arugula

Sprinkle veal with salt and pepper. Heat the oil in a large frying pan over medium high heat. Add the veal to the pan and cook until it releases and has started to brown, about 2 minutes. Turn and cook them until they’re cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.

Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.

Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.

Serves 4.


Pasta with Tomatoes, Olives, capers and Artichokes


After a crazy day and a long week, I was about to reach for the phone for take out, when the new Patricia Wells cookbook arrived and saved me!!! I flipped to the pasta section and found this recipe and knew I had to make it now! Most of the items are pantry staples and the only change I made was using burrata instead of fresh mozzerella.

10 oz penne
1 28 oz can Italian tomatoes in juice, chopped
1 TBSP fresh rosemary, minced
1/2 c olives, drained and sliced
1 jar marinated artichokes hearts, chopped
1/2 c capers, drained
1 tsp fennel seed
8 oz burrata, cut into bite size pieces
Red pepper flakes

Cook pasta according to package.

Combine everything except the cheese in a 12 inch skillet and cook over medium low heat, stirring occasional while the pasta cooks.

Add the pasta to the sauce, cook for 2 minutes so the pasta can absorb the sauce.

Serve topped wiry cheese and pepper flakes.

Serves 4.


Baked Salmon with Shallots and Capers


I love salmon and Im lucky enough to have an awesome fish monger at my darners market. I found this recipe on, super easy and delicious!!

1/4 chopped shallots
1/8 c drained capers
1 tsp dried dill weed
1 lb skinless center-cut salmon fillet
2 tsplemon-pepper seasoning
4 thin slices of lemon
1 TBSP butter

Lemon wedges

Preheat oven to 425°F. Place large sheet of parchment on baking sheet.

Mix shallots, capers and dill in small bowl. Place salmon on parchment, sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon, Dot with butter and top with lemon slices. Fold up edges to enclose salmon; seal.

Bake salmon just until opaque in center, about 28 minutes. Open parchment transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

Serves 4.

Veal Scallopini in Caper Brown Butter Sauce


This is the ultimate weeknight main, as it literally takes less than 5 minutes to cook! …and it tastes amazing!

8 oz veal Scallopini
1 – 2 TBSP capers, drained
2 TBSP butter
1 TBSP lemon juice

Salt and pepper Scallopini. Spray large skillet with olive oil spray, heat on medium high. Add veal and cook 1 minute per side. Remove from pan.

Add butter, scraping brown bits from pan, cook 1 minute, add capers. Stir and cook for 1 more minute until butter starts to barley brown. Remove from heat, add lemon juice, stir and poor over veal.

2 – 4 Servings.
5 WW PP per serving (4 servings).