Tag: basil

Eggplant Caprese Stacks with Balsamic Glaze

 

Eggplant Caprese Stacks

Trader Joe’s grocery store has become a favorite destination for me to do my grocery shopping. Not only are the prices hard to beat, but I love their selection of prepared frozen items from their signature line. I rarely make eggplant, so when I came across these breaded eggplant cutlets at Trader Joe’s I had to buy them. They crisp up super quick in the oven and take all the work out of having to batter and coat your own eggplant cutlets. I knew they would be amazing in a caprese recipe. Traditionally, caprese type salads are made with mozzarella, tomato and basil–so the crispiness of the eggplant kicks it up a notch and makes it more of a hearty, satisfying dish. These eggplant caprese stacks with balsamic glaze would make a terrific side dish to just about any entree or a delicious vegetarian entree option.

Eggplant Caprese Stacks wit Balsamic Glaze

Yield: 4 stacks

Eggplant Caprese Stacks wit Balsamic Glaze

Ingredients

  • For Glaze:
  • 1/2 c balsamic vinegar
  • 2 tbsp brown sugar
  • For Eggplant Stacks:
  • 8 eggplant cutlets (trader joes brand)
  • 2 large tomatoes, sliced to 1/4 inch thick slices
  • 1 large mozzarella ball, sliced into 1/4 inch thick slices
  • 8 basil leaves
  • Sea salt and black pepper

Instructions

  1. To Make Glaze:
  2. Combine ingredients over med/low heat in a small saucepan. Stir until sugar dissolves.
  3. Bring to a low boil. Reduce heat and simmer 20 minutes or until thickened.
  4. Pour into a container and refrigerate at least 2 hours.
  5. For Stacks:
  6. Cook eggplant cutlets in oven until crispy and lightly browned. Allow to cool slightly.
  7. Layer slices of eggplant, tomato, mozzarella and basil. Repeat and then create another stack. Season with salt and pepper.
  8. Drizzle with balsamic glaze before serving.
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Eggplant Caprese Stacks 1

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
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http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes