Squash and Zucchini Pasta Salad. Eggplant Tahini Basil Crostini- Healthy Appetizer Recipe. Some foods just seem meant for each other… peanut butter and jelly, lox and cream cheese, hot dogs and mustard.
One of my all-time favorite flavor combinations has to be eggplant and tahini. The rich creamy flavor of sesame tahini paste, when stirred together with tender roasted eggplant, turns into something magical. It’s like smoky, creamy perfection. These two foods were destined to be together. Eggplant is a favorite veggie in our home; it’s such a healthy, versatile vegetable.
You can make the dip ahead and refrigerate for up to 2 days. Ingredients 1 eggplant (1 lb), roasted1/3 cup tahini paste1 tbsp fresh lemon juice, or more to taste1/2 tbsp extra virgin olive oil, plus more for brushing crostini1/4 tsp crushed garlic1/4 tsp salt, or more to taste1/2 cup fresh basil leaves, divided1 sourdough baguette Total Time: 30 Minutes Servings: A little less than 1 cup of dip, or about 20 crostini Kosher Key: Pareve Top each baguette slice with 2 tsp of the eggplant dip. Other Great Recipe Ideas. Einkorn Pasta with Zucchini & Herb Sauce. So guess what, guys.
For the first time ever, I’m remaking a recipe that’s already appeared on this blog. The SECOND recipe, in fact. That feels like some sort of milestone. It isn’t really quantifiable like a one year anniversary or a 100th post, but it still seems rather special. In the sense that I feel I’ve grown enough as a photographer and a writer to re-pay homage to a dish, because I believe I can do it more justice now. If you clicked on that link above, you’ve discovered that this isn’t exactly the same recipe. I discovered this recipe many years ago, back in my early days of food blog reading.
I’ve always enjoyed the flavor of things like eggplant and zucchini, but the texture isn’t exactly my favorite. Now, about the pasta. Zucchini & Herb Sauce (recipe from Cooking with Rosetta) makes: around 2 cups of sauce (I think — since I always make large batches of this, my calculations may be a little skewed) Note: I usually like my sauce to be smoother than what is pictured here. Pasta Pesto Pistachio. Romantic Dinner Recipes for Two. Healthy Recipes for Two. Fettuccine Alfredo Recipe. Chicken and Eggplant Parmesan. Roasted Mushroom Ravioli. I’m sitting here, staring at these little ravioli on my computer screen, trying to think of something nice to say about them.
And I’m finding it rather difficult. Not because they weren’t good — they were, in fact, quite good (aside from a mediocre pasta dough experiment, which I will address at a later date). But because I’m sitting in my 91° room, while a fan blasts 91° heat towards my face at high speeds long after the sun has set. So when I look at these ravioli, all I can see is warm, hearty food that was cooked over a pot of boiling hot water, then tossed into a sizzling hot frying pan. Not the sort of thing one dreams about on an evening like this, when throwing together a minimum-effort burrito and cracking a cold beer feels borderline commendable.
First off, if you’ve ever had roasted mushrooms before, I really don’t need to convince you that these ravioli are delicious. Roasted Mushroom Ravioli with Thyme & Garlic Scapes. Pappardelle with Snap Peas Recipe : Food Network Kitchens. Directions Bring a large pot of salted water to a boil.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet. Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Per serving: Calories 409; Fat 18 g (Saturated 9 g); Cholesterol 32 mg; Sodium 451 mg; Carbohydrate 49 g; Fiber 5 g; Protein 14 g Photograph by Antonis Achilleos.