? Peach and Black Bean Salsa with Chips Salsa usually refers to a tomato-based, sometimes spicy sauce that’s served dip-style with tortilla chips. Here, however, the tried and true gets a new twist. Instead of tomato, there’s juicy peach. (Hint: Use a fully ripened peach so that it’s lusciously sweet tasting.) To balance it out and give it great body, I’ve incorporated black beans. Now this lively salsa, with its Caribbean accent, can be served as a satisfying salad, not just as a dip for chips. (From “The With or Without Meat Cookbook”, p. 64) Author: Jackie Newgent Ingredients Juice of 1 lime (2 tablespoons) 1 small jalape?o pepper with some seeds, minced ¼ teaspoon sea salt, or to taste ¼ teaspoon freshly ground black pepper 1 tablespoon unrefined peanut or flaxseed oil 1 large fresh peach, pitted and finely diced 3 scallions, green and white parts, thinly sliced ½ teaspoon finely chopped fresh oregano leaves 1 (15-ounce) can black beans, gently rinsed and drained (1½ cups) 48 blue corn or sweet potato tortilla chips Instructions Add the lime juice, jalape?o, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, [...]]]>
? Tahini-Dressed Roasted Eggplant Like Middle Eastern cuisine? You’ll love this dazzling side dish of tahini-dressed roasted eggplant rounds, arranged in layers that are lovingly interspersed with fresh parsley. It’s a showstopper, so also consider serving it as a stand-alone appetizer. Hint: If you have leftovers, add the eggplant and tahini dressing to a food processor and purée with an extra splash of lemon juice to make roasted eggplant dip. Author: Jackie Newgent Recipe type: Side Dish Cuisine: Middle Eastern Ingredients 1 large (1¼-pound) eggplant, cut crosswise into 12 slices Olive oil cooking spray ¼ teaspoon + ⅛ teaspoon sea salt, or to taste 3 tablespoons tahini 3 tablespoons unsweetened green tea or vegetable broth Juice of 1 small lemon (2 tablespoons) ½ tablespoon extra-virgin olive oil 1 large garlic clove, minced Pinch ground cumin, or to taste 16 large fresh flat-leaf parsley leaves + 4 fresh flat-leaf parsley sprigs Instructions Preheat the oven to 450°F. Spritz both sides of the eggplant slices with olive oil cooking spray. Sprinkle with ¼ teaspoon salt. Arrange onto a large, unbleached parchment paper-lined baking sheet. Roast in the oven until fully cooked and lightly browned, about 30 minutes, flipping over eggplant rounds [...]]]>
? Savory Mediterranean Oats (From “The With or Without Meat Cookbook”, p. 19) When it’s all about cooking just for you, treat yourself to this clever morning main dish designed for one. Think of it like a creamy risotto, but with oats as the grain of choice. The goat cheese and basil provide an unforgettable finishing touch. After discovering this savory way to prepare oatmeal, you might not want to go back to a sweetened bowl of it again. Author: Jackie Newgent Ingredients 1 cup low-sodium vegetable broth 4 large sun-dried tomato halves, not oil-packed, thinly sliced (do not rehydrate) Pinch sea salt, or to taste ⅛ teaspoon freshly ground black pepper, or to taste ½ cup old-fashioned rolled oats 1 tablespoon minced fresh chives 3 tablespoons plain fat-free Greek yogurt 1 tablespoon thinly sliced fresh basil 1 tablespoon crumbled soft goat cheese Instructions Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan. Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning. Transfer to a bowl, sprinkle with the basil [...]]]>