7/19/2002

Since what's on the needles is strictly hush-hush, here are some yummy recipes.

Eggplant Rolls with Goat Cheese

1 eggplant

1-2 red peppers, roasted (or use jarred)
1/3 cup ricotta
1/4 cup goat cheese, crumbled
arugula

Slice the eggplant the long way into six slices. Brush lightly with olive oil on both sides. Broil 5-10 minutes on each side, until soft, but not falling apart.

Meanwhile, mix together the ricotta and goat cheese. Add some herbs if you like (rosemary, oregano or mint).

Slice your roasted pepper into 6 pieces. Take each slice of eggplant, top with one slice of red pepper, put a dollop of the cheese mixture on the small end of the eggplant slice. Lay on some arugula leaves and roll from small end to big end.

Serve rolls at room temperature topped with Salsa Verde (puree 1/2 clove of garlic, 1 T. olive oil, salt, 1/2 cup parsley, splash of balsamic vinegar). A good looking starter, easy to do ahead.

Things to do with Tuna that aren't Gross

big can of chunk light tuna
1/2 cup chopped fennel bulb
chopped kalamata olives
lemon juice
olive oil

Mix these all together. Mound on slices of olive bread. Cover each with a slice of provolone and broil until melted.

Tuna White Bean Salad

1 can tuna
1 can white beans, rinsed
lemon juice
olive oil
parsley

Mix everything together and serve in sandwiches or stuffed into tomatoes.

Take some lentils. Simmer them for 30-45 minutes (your lentils may vary). Drain.

Saute up some chopped onions, chopped dried apricots (or dried fruit of choice), cinnamon, cumin, paprika and cayenne. Add the lentils and some broth (according to what your couscous pkg says), bring to boil. Add couscous. Cover and remove from heat. Wait 5 minutes. Stir in some chopped parsley and serve.

This makes a good stuffing for eggplants, zucchinis, or roasted peppers. You can substitute drained canned chickpeas if you want it done fast.

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