A cool vegetable antipasto tops a warm cumin-spiked fingerling potato, combining the sensations of hot and cold in one delicious bite. Note that you will need to
start this recipe at least one day ahead.
1 large eggplant, cut into 1 in (2.5 cm) cubes
1 Tbsp (15 mL) kosher salt
5 Tbsp (75 mL) extra-virgin olive oil, divided
3 stalks of celery, cut into 1/2 in (1.25 cm) dice
1/2 small fennel bulb, cut into 1/2 in (1.25 cm) dice
1 small zucchini, cut into 1/2 in (1.25 cm) dice
2 garlic cloves, minced
1 small onion, cut into 1/2 in (1.25 cm) dice
2 tomatoes, cut into 1/2 in (1.25 cm) dice
1/3 cup (80 mL) green olives, pitted and roughly chopped
3 Tbsp (45 mL) capers, drained
1/4 cup (60 mL) raisins
1 tsp (5 mL) lemon zest
1/4 cup (60 mL) white wine vinegar
1 Tbsp (15 mL) raw cane sugar
Salt and freshly ground black pepper, to taste
1 1/2 tsp (7 mL) coarsely crushed cumin seeds
12 fingerling potatoes, cut in half lengthwise
3 1/2 oz (100 g) soft unripened goat cheese, crumbled
Finely chopped chives, for garnish
In colander set over bowl, toss eggplant with salt and let drain for 1 hour. Rinse well and pat dry with paper towels.
In large saucepan, heat 2 Tbsp (30 mL) oil over medium heat. Add celery and fennel, and sauté for 2 minutes. Add zucchini and continue sautéing for another 3 minutes. Add eggplant and cook, stirring often, until vegetables are tender and starting to brown, about 10 minutes. Using a slotted spoon, transfer vegetables to paper towel-lined plate and set aside.
Add another 2 Tbsp (30 mL) oil to saucepan and warm over medium heat. Sauté garlic and onion until soft, about 5 minutes. Stir in tomatoes, olives, capers, raisins, lemon zest, vinegar, and sugar; cook until warmed through, about 8 minutes. Add reserved vegetables and cook, stirring occasionally, for another 10 minutes. Season to taste with salt and freshly ground black pepper.
Pour caponata into airtight container and let cool to room temperature. Cover and refrigerate for at least 8 hours, allowing flavours to meld and develop.
Preheat oven to 425 F (220 C) and set oven rack to the lowest position.
In bowl, stir together remaining 1 Tbsp (15 mL) oil, cumin seed, pinch of salt, and a few grinds of pepper. Add halved potatoes and toss to coat.
Warm baking sheet in preheated oven for 10 minutes before arranging potatoes on baking sheet cut side down. Roast until cut sides have browned and potato is tender, about 12 to 15 minutes.
While potatoes are baking, remove caponata from refrigerator and crumble goat cheese.
To serve, arrange potatoes, cut side up, on serving tray. Top with a dollop of caponata and garnish with sprinkle of goat cheese and chives.
Makes 24 hors d’oeuvres.
Each hors d’oeuvre contains: 68 calories; 2 g protein;
4 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (3 g sugars, 2 g fibre); 163 mg sodium
source: "Happy New Year!", alive #374, December 2013
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.