Here's how to make a clean and healthy dinner. Simply add a green salad and dinner's complete! Or, spice it up a bit by cooking 1/2 pound of Greenbrier Farm chorizio sausage and layering it in with the cheese.
Adam's Mobile Market, September 2014 submitted by Patty Davis
Yield: Serves 6
2 medium eggplant, sliced crosswise, 1/4 inch thick Sea salt and freshly ground pepper 1/2 cup extra-virgin olive oil, approximately 1/2 small onion, finely chopped (about 1/2 cup) 3 cloves garlic, minced 4 cups whole tomatoes, pulsed finely in food processor 1 tablespoon chopped fresh oregano 1 1/2 cups whole-wheat breadcrumbs 2 teaspoons nutritional yeast (optional) 8 ounces shredded organic mozzarella cheese (or substitute vegan cheese) 1/2 cup almond milk (or rice milk) 2 tablespoons whole ground flaxseed meal 2 cups fresh baby spinach
1. Sprinkle eggplant slices generously with salt and let drain in a colander about 30 minutes. Rinse with water, drain, and pat dry.
2. Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until translucent, about 6 minutes. Add tomatoes, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes. Remove from heat and stir in oregano.
3. Preheat oven to 350 degrees. In a shallow dish, mix breadcrumbs and nutritional yeast; season with salt and pepper and set aside. In a separate shallow dish, stir together almond milk and flaxseed meal. Dip eggplant in almond milk mixture, drain slightly, and coat each piece with breadcrumb mixture, pressing to coat both sides and shaking off excess breadcrumbs. Heat 2 tablespoons oil over medium heat. Cook eggplant in a single layer (adding more oil as necessary) until golden brown, about 6 minutes per side. Wipe pan clean and repeat with remaining eggplant, adding more oil.
4. Spread 1 cup of the tomato sauce mixture in an 11 x 7 inch baking dish. Layer half the eggplant, followed by the cheese, spinach, and remaining sauce, and top with remaining eggplant. Cover with foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.
Pan Roasted Beets
1 Bunch assorted baby beets washed, trimmed and cut in half lengthwise.
Beet greens stem removed and chopped
2 Cloves garlic smashed and minced
1 Tablespoon olive oil
Salt and pepper
Preheat oven to 375
In a mixing bowl toss all ingredients and mix well
Heat medium sauté pan to medium high and add the beets.
Cook for 5 minuets on stove top
Mix in the greens and finish in the oven for 15 minuets uncovered
Winter Kale, Roasted Chicken and Shitaki Mushroom Wrap
3 Tbsp olive oil
2 chicken breasts sliced ½ inch thick
1 large or 2 small shallots thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 oz of shitaki mushrooms sliced
½ tsp kosher salt
½ tsp freshly ground pepper
1 bunch of kale steamed and coarsely chopped
¼ cup chicken broth
1/3 cup of unsweetened dried cranberries
4 oz goat cheese
4 10 inch wraps
In a large skillet, heat oil over medium-high heat. Cook chicken untill done and remove.
Add shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until vegetables are soft, about 8 minutes.
Add kale and cook until wilted, about 8 minutes. Add broth and cranberries; boil and scrape any brown bits from the pan’s bottom. Return chicken to the pan.
Remove pan from heat and stir in goat cheese. Divide the chicken among the wraps and enjoy!
2 Tablespoons olive oil
1 Chicken cut into quarters with the back bone removed
1 Cup onion large dice
1 Cup carrots large dice
1 Cop celery large dice
1/4 Cup flour
1 Pint mushrooms cut in half
4 cloves garlic crushed
1/2 Cup red wine
1 can diced tomatoes
1 Quart chicken stock
2 bay leafs
4 sprigs thyme
Salt and pepper to taste
2 Tablespoons chopped basil
2 Tablespoons grated parmesan cheese
Salt and pepper the chicken and sear in a cast-iron pan. cook until golden brown (chicken will still be raw). remove chicken from the pan and put on a plate for later.
Add onions, carrots, celery and garlic to the pan sauté for 3 minuets or the onions start to brown. stir in the flour and cook for 1 more minuet over medium high heat.
Turn off heat and deglaze with the red wine. Add mushrooms and tomatoes and return to medium high heat. Return the chicken back to the pan and add the stock, bay leafs and thyme. liquid should cover the chicken 3/4 of the way.
Cover lightly with foil and simmer for 2 hours (chicken needs to be cooked to at least 165 degrees). Just before serving sprinkle with cheese and basil. Warm crunchy bread is the best side with this meal.
here to edit.
3 large tomatoes medium dice
1 clove garlic small dice
1/2 cup red onion small dice
3 basil leafs chopped
2 Tbl balsamic vinegar
salt and pepper to taste
Mix in a bowl and let sit at room temperature for one hour
Serve over grilled bread or over your favorite protein
Adam Sturm, owner/proprietor/chef of Adam's Mobile Market