Food For The Week 05/01/16

Spring Pea Pierogies and Sunshine Bowl



Rosemary White bean dip


Chickpea Salad, Falafel


Mint Pesto Pasta and roasted broccoli

Food For The Week 10/12/15

Sweet Potato, Black Bean, and Corn Salad, burritos

Chickpea and Zucchini Soup

Food for the Week 09/07/15

  1. Burritos and Cucumber Avocado Salad

2. Lentil Burgers, Creamed Corn with Poblanos

3. Zucchini and rosemary pasta, Roasted Veggies

Eggplant Napoleans

2 medium eggplants, cut into 1/2-3/4″ thick rounds

2 tbsp extra virgin olive oil

Dried italian seasoning mix, or dried basil

16 oz fresh mozzarella cheese,  in the “loaf” shape is best (not shredded), sliced into 1/4″ rounds

2 large tomatoes, sliced into 1/4″ rounds

Fresh basil

~ 1 cup Tomato sauce


  1. Optional: Salt both sides of eggplant rounds and let sit for 15-20 minutes on a paper towel to remove moisture (pat side not on paper towel down). This changes the texture a little bit, makes it a bit chewier which Is  how I like it
  2. Preheat oven to 375F
  3. Heat a grill pan over medium high heat and drizzle with olive oil
  4. Place as many eggplant rounds as you can fit on the grill pan. Season the top with salt, pepper, and dried seasoning. Let sit for ~ 2 minutes or until there is a char on the bottom side
  5. Flip each eggplant piece and season, allowing the other side to char. The eggplant should not get mushy though
  6. Repeat until all eggplant are cooked
  7. On a sheet pan, lay down each eggplant round. Top with ~ 1Tbsp tomato sauce, followed by the mozzarella cheese, and a slice of tomato. Repeat until everything is used
  8. Cook in the oven until cheese is melted
  9. Top each eggplant stack with a fresh basil leaf

Food For The Week 08/10/15

  1. Enchiladas and cucumber/avocado salad

2. Lentil Soup, Falafel, and Baba Ganoush

3. Eggplant Napoleans and Barley Risotto

Middle Eastern Lentil Soup

Recipe generally from here (

  • 6-8 cups chicken broth (depends on how thick you like your soup)
  • 1 12 cups small red lentils
  • 1 medium yellow onion, chopped (very fine if you dont plan on blending the soup)
  • 1 large garlic clove, chopped
  • 34 teaspoon cumin
  • 1teaspoon turmeric
  • olive oil
  1. In a large pot over medium heat, saute onions and garlic in olive oil until softened
  2. Add the cumin and turmeric and stir together for ~30 seconds
  3. Add the broth (I use about 6 cups to start because I like thicker soup. If its looking too thick towards the end of the cooking process I’ll add a little more to get the thickness where I like it.
  4. Stir in the lentils, bring to a boil, then reduce to a simmer. Allow to simmer for ~20-30 minutes (sometimes the cooking time will vary, but the lentils should be very very soft.
  5. Before serving I usually mix it up with my immersion blender. You can do the same in a regular blender if you want (it just always ends in a disastrous explosion for me so I like the immersion blender). If you shop the onion fine enough in the beginning, you can get away without blending it.
  6. Some restaurants serve this with good olive oil drizzled on top, I usually forget.

Food For The Week 06/15/15

1. The Chew Angel Hair Zucchini and Mint (sub yellow squash), Roasted brussel sprouts or roasted broccoli, greek salad


2. The Chew Zucchini and Mint Salad, The Chew Baba Ganoush, Shorbat Adas (Lentil Soup)


3. Udon noodles and vegetables, Sweet potato avocado salad


4. Lentil Burgers and sweet potato fries