Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

• 4 baby Italian eggplants (about 1 pound total), scored


• 1/2 cup extra-virgin olive oil, plus more for drizzling


• Kosher salt and freshly ground black pepper


• 2 garlic cloves


• 1 tablespoon tahini paste


• 1/2 lemon, juiced


• 1/2 teaspoon ground cumin


• Handful cilantro leaves, roughly chopped
  

Pita Crisps:

• 8 large pita rounds, cut into strips


• 2 tablespoons za'atar dry spice


• 1/2 cup extra-virgin olive oil


• Kosher Salt

Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.

When the eggplants are cool enough to handle, cut off tops.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.

To make pita strips.

Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

Garlic Roasted Fingerling Potatoes with fresh Rosemary

• 2 lbs of fingerling potatoes
• 1 medium onion sliced 1/8 – 1⁄4 “ thick
• 1⁄4 cup of extra virgin olive oil (EVOO )
• 1/2 tsp. coarse sea salt
• Ground black pepper to taste
• 1 tsp. fresh thyme, chopped
• 1-1/2 tsp. fresh rosemary, chopped
• 1 tsp. chives, fresh, chopped
• 10 cloves of whole peeled garlic
• 5 cloves of minced garlic

Wash potatoes in cool water, pat dry, slice in 1/2 lengthwise and set aside.

In a large mixing bowl add EVOO, salt, pepper, thyme, rosemary, chives and garlic and mix well. Add onion slices and fingerlings and toss to coat with mixture. Transfer all to a glass baking dish. Place in center of oven and bake at 425 degrees uncovered for 20 minutes or until easily pierced with a fork.

Serve immediately. Garnish the serving platter with sprigs of fresh rosemary and enjoy!

Garlic Roasted Fingerling Potatoes with fresh Rosemary

Chili with Chicken and Black Beans

• 2 medium chopped organic sweet Vidalia onions
• 1/8 cup extra virgin olive oil, plus extra for chicken
• 6 cloves of minced garlic
• 2 organic red bell peppers, large-diced
• 2 organic yellow bell peppers, large-diced
• 2 cans of organic black beans, drained
• 1 tablespoon chili powder, (or to taste)
• 1 tablespoon ground cumin, (or to taste)
• 1/4 teaspoon dried red pepper flakes, (or to taste)
• 1/4 teaspoon cayenne pepper, (or to taste)
• 2 teaspoons sea or kosher salt, plus more for chicken
• 2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I use the Full Circle from Lowes Foods)
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Sauté the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans

Mango Ketchup

* 2 tbsp. olive oil
* 1 small onion, finely chopped
* 2 tbsp. garlic, finely chopped
* 3 scallions, green parts only, coarsely chopped
* 2 tbsp. fresh ginger
* 1/4 tsp. chopped cilantro
* 1 tbsp. garlic, finely chopped
* 1 ripe mango, coarsely chopped
* 2 tbsp. lemon juice
* 1 tsp. hot sauce
* 1/2 tsp. salt

Add olive oil to a medium sauté pan on medium-high heat for about 1 minute. Add the onion, scallions, garlic, and ginger and sauté until the onion begins to soften . Add the cilantro, garlic, and mango and cook 1 minute more. Add the lemon juice, hot sauce, and salt and stir to combine.

Let the mixture cool slightly, then transfer to the bowl of a blender and pulse until just pureed, adding water 1 teaspoon at a time if necessary to facilitate blending.

Enjoy on sandwiches, sweet potato fries or as a dip!

Mango Ketchup