Eggplant caprese salad

Eggplants are one of my most favorite vegetables, there is so much that can be done with them, from grilling to frying, in stews or used in different salad. This is a nice change from eggplant parmesan, especially for summer time when everything and anything can be grilled and hardly any oil… Enjoy

6 servings



Eggplant caprese salad



2 lb skinned and sliced eggplant (fat eggplants)
2 lb fresh mozzarella cheese
1 lb tomatoes
¼ cup extra virgin olive oil
¼ cub fresh lemon or lime juice
¾ tsp kosher salt
½ tsp fresh ground pepper
1 bunch fresh julienned basil
Balsamic vinegar with pomegranate for drizzle

Slice the eggplants ½ inch thick and grill on high , do not move them, making sure grill marks are on both sides.  Chop the tomatoes and the fresh mozzarella to desired sizes, not too small and not too large. Mix the two in a separate bowl and add the olive oil, lemon juice, salt and pepper and set aside.
Plate the eggplant once cooled and using your hand add the cheese and tomatoes on top of the eggplant, then add the julienned basil, and finally drizzle with the balsamic vinegar of your own choice & enjoy…

COPYRIGHT 2010
SARA MOTAMEDI

We just moved and I had to leave behind my beautiful herb and small vegetable garden, however, with the help of the kids, we started a new one and picked fresh tomatoes for our last minute arugula salad! tomatoes are my second sons least favorite, but these are so sweet, he eats them up, and they complement the arugula real well along with the sweetness of the figs…

FRESH ARUGULA SALAD

with
FIG BALSAMIC VINEGAR

4 servings

4 cups baby arugula
2 cups chopped romaine hearts
3 Persian cucumbers sliced
2 cups fresh colorful tomatoes
¼ cup extra virgin olive oil
½ tsp coarse sea salt
¼ tsp fresh grind black pepper
3 tbs fig balsamic vinegar



Add all the ingredients except the arugula in a large bowl. Add the olive oil, salt and pepper, and toss gently until well coated. Right before serving into individual platters add the arugula, the fig balsamic vinegar, making sure the arugula is coated, serve and enjoy. If you don’t have fig balsamic, just add 1 ½ tbs honey to the balsamic and toss gently.



SARA MOTAMEDI
COPYRIGHT 2010

I will continue the use of fresh ingredients, local produce, eliminating any cans from my pantry and my cooking…

Get the kids in the kitchen, start every recipe from scratch, involve them in the kitchen; have them help with adding the different spices and ingredients, make the time and spend it with kids and family in the kitchen, that will motivate us all to eat well and live a healthier life.
The key to this soothing and delicious healthy soup is using dry beans and letting them cook slowly to perfection…

Four Bean Soup
6-8 servings

½ cup dry black bean

½ cup dry large red kidney bean

½ cup dry garbanzo beans

½ cup dry white cannelloni bean = white kidney bean

15 cups of water

1 tbsp coarse sea salt

1 large onion chopped
5 large cloves of chopped garlic

¼ Cup canola oil


Wash the beans, making sure there are no rocks or dirt, add to a medium size pot with 15 cups of water. Making sure the pot has room to cook for close to 3 hours on medium heat with the lid. ( You may soak the beans overnight, it will reduce the gas about 20%. )

Pour the canola oil to a frying pan, add the chopped onions and cook till lightly golden, then add the chopped garlic to the pan and get them to cook together for another few minutes or till the garlic is golden. Be sure not to burn the garlic, it will cook quickly. Once the garlic is golden along with the chopped onions, add them to the pot and gently stir. This will add the most amazing flavor to the soup.
Serve it up with a dollop of yogurt or lite sour cream, some fresh shaved parmesan cheese; also for a different twist, I add fresh diced jalapenos peppers… yummy


COPYRIGHT 2010
SARA MOTAMEDI

Grilled Nicoise Salad


5 servings



Five 6 to 4-ounce sushi quality tuna steak

½ cup extra-virgin olive oil

½ cup fresh lemon juice

1 ½ tbsp Dijon mustard

1 tbsp crushed garlic

1 tbsp chopped capers

1 tsp herb de provonce

Salt

Pepper



In a small bowl, whisk the olive oil with the lemon juice, mustard, garlic, capers and herb de provonce. Set ¼ cup of the marinade aside. Pour the remaining marinade over the tuna steaks to coat. Cover and set aside for 20 minutes.

Place the steaks on a hot grill or a grill pan, and cook each side for about 3to5 minutes per side over high heat, turning once, and don’t overcook. Make thin slices, taste make adjustments with salt and pepper, serve over fresh green bean salad with fingerling potatoes, cherry tomatoes, olives and hard boiled eggs. Drizzle with the remaining dressing / marinade and enjoy.

COPYRIGHT 2010
SARA MOTAMEDI