Eggplant Parmesan

I set out to make Eggplant Parmesan and was very happy with the results!
I coated the eggplant in panko and baked it in the oven, traditionally it is fried but this way its a lot healthier.
I added mushrooms and roasted rep pepper to the recipe, just to increase the veggie content, and I omited the ricotta cheese, because my husband is not a big fan.

Eggplant Parmesan <--link to recipe

looks fried, but NOT :)

layering the toppings

cheesy yumminess

MMMM MUESLI

After trying muesli on our fall cruise and at Richtree Marketplace, I am hooked. It a good breakfast for the warmer weather that will soon be upon us. You make it the night before so that the oats soak and eat it cold.

Bircher Muesli:

2c. rolled oats (the old fashion kind, not instant)

1/4c. ground flaxseed (opt.)

1/2c. raisins or cranberries

another handful of other chopped dried fruit in your pantry

1/4c. sunflower seeds

1/4c. any other nuts you desire

1/2 shredded apple per portion, washed and unpeeled

cinnamon

Add all the dry ingredients in tupperware or jar. This mixture will keep for up to two months in an airtight container. The night before measure out 1/3c serving with 1/2 shredded apple (that is for one person), add milk to cover and about 2tsbp plain yogurt or Greek yogurt. Put in the refrigerator overnight. In the morning add cinnamon, and more milk or yogurt if mixture too dry.You can also add fresh berries (or frozen berries the night before) or 1/2 a banana. Experimenting is great, with different nuts and fruit :)



Asparagus Pesto

Oh Asparagus, how I love that you are in season!

I am also a huge PESTO fan, I put it on everything: in my sandwiches, pasta, rice

Spring time calls for asparagus because you guessed it...it's in season! I was looking for asparagus recipes and stumbled on this one, where you make a pesto out of asparagus. What a perfect combination.

This is the link to the recipe, it has great step by step pictures (or you can just look at my pics ;):
http://simplyrecipes.com/recipes/asparagus_pesto_with_pasta/

A very productive stove-top.. love it when it looks like this!



I saved the tips of the asparagus as a garnish with some sauteed mushrooms & asiago cheese

I paired it along with broiled herbed sole and garlic bread

Great Spring Salads

BROCCOLI   BACON   SALAD

Picture by Laura Rebecca

I love to make this salad for pot-lucks and family gatherings! Quick and easy to make:
Ingredients:
1 clove garlic, crushed
1/4c. EACH reduced fat mayo and sour cream
4c. finely chopped broccoli crowns
1 red and yellow pepper, finely chopped (optional but it adds color)
1c. cucumber, finely chopped (optional)
3 slices cooked bacon, crumbled
3 Tbsp. dried cranberries
salt & pepper to taste

1. Chop veggies, add mayo, sour cream, bacon, cranberries, salt, pepper and garlic.
2. Mix until uniform
     serves: about 6 ppl

CRANBERRY APRICOT ALMOND COUSCOUS

3/4c. couscous
1/2c. dried apricots, thinly sliced
1/4c. dried cranberries
1tsp cinnamon
1/4c. all spice
1/2 orange zested
1c. chicken stock
1/2c. orange juice
2Tbsp. olive oil
1tsp sea salt
1/2c. slivered almonds, toasted
1/3c. green onions
1/4c. chopped fresh herbs (cilantro, mint and parsley)
1/2c. crumbled feta

1. Combine couscous, apricots and spices in large bowl; set aside
2. Combine liquids, oil and sea salt; bring to boil
3. Add boiling water to couscous, cover immediately and let stand 5min until liquids absorb.
3. Fluff couscous with fork, add almonds, green onions, and fresh herbs; season with salt & pepper to taste
4. Garnish with feta cheese; if to dry add olive oil or lemon juice

CARROT CRANBERRY SALAD

Pictures by Olya Drozd, thanks for the recipe!

depending on how big you want your salad:
2-4 shredded carrots
1/4-1/2c. cranberries
1/4-1/2c. chopped walnuts
1/4-1/2c. plain yogurt
1/4-1/2tsp cinnamon
1-2Tbsp lemon juice
salt and pepper to taste
honey- if you want some sweetnes
garlic- if you want it more savoury

Add all ingredients together until uniform!