Tag Archives: healthy main course

Eggplant Rollatini

I have written about Coach Farms goat ricotta in other posts, it’s great in lasagna and for making gnocchi.  I love it in this recipe as well.  It’s more flavorful, creamier and less chalky than other ricottas, and it is lower in fat and calories than even part-skim ricotta.  I find it at Whole Foods and PCC in Seattle.

If you aren’t a big lover of eggplant, or don’t think you like eggplant, I encourge you to try this recipe anyway.  There are two reasons that people generally don’t like eggplant:  the texture and the bitter flavor.  This texture of the eggplant in this dish is melt-in-your mouth, and the bitterness is extracted from the eggplant with salt prior to cooking.  I recommend salting eggplant to extract the bitter liquid prior to using eggplant in any preparation.  I salt eggplant slices prior to making eggplant parmesan, and I salt it is cube form prior to making ratatuille.  The only time that I don’t use the pre-salting technique is if I’m using a small Japanese or Chinese eggplant.  These varieties don’t seem to have the same bitterness as the larger varieties.

 eggplant rollatini cooked
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Peanut Noodles with Veggies

Peanut Noodles with Prawns


Peanut Noodles

Without the prawns, this is a vegan recipe. This is a great recipe for kids if you go light on the chilie. The peanut sauce freezes well. I often make a large batch of the sauce and freeze it in small containers. I just take one out of the freezer in the morning to cut down on dinner prep time. Leftovers make a great cold lunch.
Servings: 3




    • 1/2 cup peanut butter
    • 2 TBSP soy sauce
    • 2 TBSP rice wine vinegar
    • 1 TSP agave or honey
    • 1 large clove garlic grated, pressed, or finely minced
    • 2 inch knob of ginger grated
    • Sirracha or other chile sauce to taste
    • 1/4 cup water more can be added to loosen sauce if it becomes too thick


    • 1/2 package of high-fiber spaghetti soba noodles, or other noodle product
    • 1 small carrot peeled into long strips using a vegetable peeler
    • 1/2 small red yellow or orange pepper finely sliced
    • 1/2 small cucumber seeds removed and flesh julianned*
    • 1 fresno chile thinly sliced
    • 2 TBSP cilantro chopped
    • 1 1/2 cups broccoli florets
    • Optional Addition: Sauteed or grilled prawns




      • Combine all ingredents in a small saucepan and stir over low heat until all ingredients are combined. Add water as needed to create desired consistancy.


      • Cook noodles according to package directions. During last minute of cooking, add broccoli florets.
      • Combine carrot, pepper, cucumber, chili, and cilanto in large serving bowl.
      • Add drained cooked pasta and sauce and toss to combine.
      • Serve immediately.


      *An easy way to julianne the cucumber is to use a mandoline. Peel the cucumber and using the julianne attachment on the mandoline create the julianne slices turning the cucumber to get at the meat around the outside while avoiding the seeds in the center.

      Summer Vegetable Quiche


      Potato Crusted Summer Vegetable Quiche

      This quiche is an adaptation of a recipe from a great veggie cooking blog, A Veggie Venture.
      Servings: 6


      • 2 medium yukon gold or red potatoes thinly sliced on a mandoline
      • Butter margarine, olive oil, or olive oil spray for greasing pan
      • 2 ears of corn cut off cob and cobs "milked" with the back of a knife to release juices
      • 1 medium zuchinni thinly sliced
      • 3 handfuls of baby spinach or arugula
      • 3 extra large eggs beaten
      • 1 cup gruyere cheese grated
      • salt and pepper
      • 1 large tomato preferably heirloom sliced


      • Preheat oven to 375
      • Butter or oil a spring-form pan or deep pie dish and line with the potato slices to form the crust.
      • Season potatoes with salt and pepper and spray with olive oil spray
      • Blind bake crust in oven for 15-20 minutes until potatoes are soft.
      • Mix corn, zucchini, spinach, eggs and cheese together in a bowl and season with salt and pepper
      • Remove crust from oven and pour in the vegetable and egg mixture.
      • Top mixture with sliced tomato and season with a little more salt and pepper.
      • Return to oven and bake for another 45 minutes or until egg mixture is set. (If you like a browned top, broil for the last 3 minutes of baking.)
      • Remove from oven and allow to cool before serving or removing from spring-form pan.