Eggplant Parmigiana

Eggplant Parmigiana

by | Jun 11, 2015 | Recipes

Eggplant Parmigiana

Eggplant Parmigiana
Ingredients
  • SALT
  • 2 LARGE EGGPLANTS (SLICED INTO ½-INCH-THICK ROUNDS)
  • FLOUR
  • OLIVE OIL FOR FRYING
  • 1 (26-OUNCE) JAR CLASSICO® DI PARMA (FOUR CHEESE) PASTA SAUCE
  • 1-1/2 C. (6 OZ.) SHREDDED MOZZARELLA CHEESE
  • ⅓ C. FRESHLY GRATED PARMESAN CHEESE
  • ADDITIONAL FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. LIGHTLY SALT EGGPLANT ROUNDS AND LET STAND FOR 60 TO 90 MINUTES TO DRAW OUT BITTER JUICES; PAT DRY. LIGHTLY TOSS EGGPLANT IN FLOUR; REMOVE AND SET ASIDE. IN LARGE SKILLET, OVER MEDIUM HEAT, HEAT 6 TABLESPOONS OIL; FRY EGGPLANT ROUNDS, 2 OR 3 AT A TIME, COOKING UNTIL BOTH SIDES ARE GOLDEN BROWN, ADDING MORE OIL AS NECESSARY. PLACE COOKED EGGPLANT ON PAPER TOWEL-LINED TRAYS TO ABSORB EXCESS OIL. SPREAD THIN LAYER PASTA SAUCE IN 11X7-INCH BAKING DISH. TOP WITH ONE-THIRD EGGPLANT, ONE-THIRD PASTA SAUCE, HALF MOZZARELLA CHEESE AND ONE-THIRD OF THE ⅓ CUP PARMESAN CHEESE. REPEAT LAYERS, ENDING WITH EGGPLANT. TOP WITH REMAINING SAUCE AND REMAINING PARMESAN CHEESE. BAKE, UNCOVERED, 25 TO 30 MINUTES. LET STAND 15 MINUTES BEFORE SERVING. SERVE WITH ADDITIONAL PARMESAN CHEESE IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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Chopped Salad Sub Sandwich

Chopped Salad Sub Sandwich

by | Jun 11, 2015 | Recipes

Chopped Salad Sub Sandwich

These open-faced sandwiches are perfect for picnics and other casual celebrations.
Ingredients
  • 2 TBSPS. WHITE WINE VINEGAR
  • ½ TSP. DIJON MUSTARD
  • ⅛ TSP. SALT
  • BLACK PEPPER, DASH, TO TASTE
  • 2 TBSPS. OLIVE OIL
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 3 CUPS CHOPPED ROMAINE LETTUCE
  • 1 CUP CHOPPED TURKEY SALAMI
  • 4 OZ. REDUCED FAT PROVOLONE CHEESE, CUT INTO ½-INCH CUBES
  • 4½INCHSLICES ITALIAN BREAD [OR FRENCH BREAD], TOASTED
  • ¼ CUP CRUMBLED BLUE CHEESE
 
Instructions
  1. COMBINE VINEGAR, MUSTARD, SALT AND PEPPER IN A SMALL BOWL. WHISK IN OIL; SET ASIDE.
  2. COMBINE TOMATOES, ROMAINE, SALAMI AND CHEESE IN A LARGE BOWL. ADD DRESSING; TOSS TO COAT.
  3. TOP EACH BREAD SLICE WITH ABOUT 1 CUP OF TOMATO MIXTURE. SPRINKLE WITH BLUE CHEESE.
  4. – SEE MORE AT: HTTP://WWW.DELMONTE.COM/RECIPES/SPRING-AND-SUMMER-CELEBRATIONS/CHOPPED-SALAD-SUB-SANDWICH/INDEX.HTML#STHASH.2FYUHZDT.DPUF
 
 
 
 
 
 
 
 
 


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Tortellini with Tomatoes, White Beans & Spinach

Tortellini with Tomatoes, White Beans & Spinach

by | Jun 11, 2015 | Recipes

Tortellini with Tomatoes, White Beans & Spinach

Author: by Julie Harrington, RD
 
Prep time:  
Cook time:  
Total time:  
 
Serves: 4-6
 
Recipe by Julie Harrington, RD Pump up your pasta dish with colorful vegetables. Try this simple tortellini with tomatoes, white beans & spinach recipe for an easy weeknight meal. Tortellini with Tomatoes, White Beans & Spinach
Ingredients
  • 1 (9 OZ) PACKAGE CHEESE TORTELLINI
  • 1 TSP OLIVE OIL
  • 2 CLOVES GARLIC, MINCED
  • 1 (15 OZ) CAN NO-SALT-ADDED, ITALIAN SEASONED, DICED TOMATOES (UNDRAINED)
  • 1 (15 OZ) CAN WHITE BEANS, DRAINED AND RINSED
  • 4 CUPS BABY SPINACH LEAVES, TORN
  • ¼ CUP CHOPPED FRESH BASIL
  • (OPTIONAL) PARMESAN CHEESE
 
Instructions
  1. COOK TORTELLINI ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND SET ASIDE.
  2. IN A LARGE PAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD THE GARLIC AND COOK UNTIL FRAGRANT. ADD THE TOMATOES AND WHITE BEANS AND BRING TO A BOIL. STIR IN SPINACH AND COOK FOR ANOTHER 1-2 MINUTES, UNTIL SPINACH HAS WILTED.
  3. ADD THE TORTELLINI TO THE PAN. ADD THE BASIL AND LET EVERYTHING HEAT THROUGH, ABOUT 2-3 MINUTES, STIRRING OCCASIONALLY.
  4. SERVE AND SPRINKLE WITH CHEESE.
 
 
 
 
 
 
 
 


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Herb Greek Salad with Tomato Rice

Herb Greek Salad with Tomato Rice

by | Feb 26, 2015 | Recipes

Herb Greek Salad with Tomato Rice

Prep time:  
Cook time:  
Total time:  
 
 
Whisk your taste buds away to a warmer day with this flavorful, plant-based salad. It also makes for great leftovers so you can treat yourself to two days of sweet summertime flavor.
Ingredients
  • RICE:
  • 1 CUP BROWN RICE
  • 1½ CUPS WATER
  • 8 OZ CAN OF TOMATO SAUCE
  • DRESSING:
  • 1 LEMON, JUICED AND ZESTED
  • 1 TABLESPOON RED WINE VINEGAR
  • 1 TEASPOON SUGAR
  • ¼ CUP OLIVE OIL
  • SALT AND PEPPER
  • SALAD:
  • 15 OZ. CAN GARBANZO BEANS
  • 14 OZ. CAN ARTICHOKE HEARTS, DRAINED AND QUARTERED
  • 1 SMALL CUCUMBER, PEALED AND CHOPPED
  • ½ BELL PEPPER, SEEDED AND CHOPPED
  • ⅓ CUP CANNED DICED TOMATOES, DRAINED
  • ¼ CUP CHOPPED OLIVES
  • ¼ CUP FRESH CILANTRO
  • 2 TABLESPOONS FRESH BASIL
  • 1 TABLESPOON FRESH MINT
  • 1 AVOCADO, CUBED
 
Instructions
  1. DIRECTIONS:
  2. IN A HEAVY BOTTOMED PAN, ADD RICE, WATER, AND TOMATO SAUCE. BRING TO A BOIL, COVER, AND SIMMER FOR ABOUT 50 MINUTES.
  3. ONCE RICE IS COOKED, ALLOW TO COOL COMPLETELY.
  4. MIX TOGETHER TOMATO RICE, BEANS, ARTICHOKE HEARTS, CHOPPED VEGETABLES, AND HERBS TO A LARGE BOWL.
  5. WHISK DRESSING INGREDIENTS TOGETHER IN SMALL BOWL.
  6. TOSS SALAD WITH DRESSING AND GENTLY MIX IN AVOCADO BEFORE SERVING.
  7. ENJOY!


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Lima Bean Stew

Lima Bean Stew

by | Dec 10, 2014 | Recipes

Lima Bean Stew

Serves: 5
 
Get ready to experience a traditional lima bean stew infused with Peruvian flavors. This is great for lunch or leftovers any day of the week.
Ingredients
  • 1 TABLESPOON OLIVE OIL
  • 1 MEDIUM YELLOW ONION, DICED
  • 4 CLOVES GARLIC, SLICED
  • 2 TABLESPOONS AJÍ PANCA PASTE (OR MILD CHILI PASTE)
  • ½ TEASPOON SMOKED PAPRIKA
  • 1 CUP WATER
  • 1 CUP CANNED TOMATO SAUCE
  • 2 JARS (12 OUNCES EACH) LIMA BEANS (OR 3 CUPS FROZEN)
  • SALT AND PEPPER
  • ½ CUP CHOPPED PARSLEY
 
Instructions
  1. HEAT THE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. WHEN THE OIL IS HOT, ADD THE ONION AND GARLIC. SAUTÉ UNTIL SOFT AND FRAGRANT. STIR IN THE AJÍ AND PAPRIKA AND COOK FOR ANOTHER MINUTE.
  2. ADD THE WATER, TOMATO SAUCE, AND LIMA BEANS TO THE PAN AND COOK, UNCOVERED, OVER LOW HEAT, MAKING SURE TO STIR THE POT EVER FEW MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. TOSS WITH THE FRESH PARSLEY BEFORE SERVING.
  3. NOTE: STORE THE STEW IN THE REFRIGERATOR FOR UP TO FIVE DAYS.
  4. RECIPE AND PHOTO FROM WHOLE BODY REBOOT BY MANUEL VILLACORTA, MS, RD
 
 
 
 
 
 
 
 
 
 
 
 


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