Maple Glazed Hasselback Butternut Squash with Herbed Feta Crumble

Tender butternut squash, sweet caramelized maple syrup, and salty feta hits every single one of my favorite flavor notes in this showstopper of a dish!  I prepped this recipe for my TODAY Show segment this week along with an equally fab chile-maple marinated steak, but time was tight so unfortunately we didn't get to it on the air. But this baby is way too delicious to stay hidden, so here it is!!

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Guacamole Chickpea Salad with Cilantro-Avocado Dressing

The awesome folks at Pinterest just released their 2016 Pinsights Flavor Report featuring the top 10 trending flavors, ingredients, and food pairings people are currently loving.


I was super inspired by all these ideas, that I decided to create this chickpea salad recipe highlighting one of my personal faves: cilantro!

Fair warning: If you're one of those people who thinks that cilantro tastes like soap, you're probably going to want to skip this one.

But for this rest of you? Step right up!

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A Big Messy Sexy Veggie Board

Messy is sexy when it comes to food. Big abundant piles of delicious things. Nothing too precious or precise. People should feel like they can just dive in without messing anything up. Food should be welcoming and available and satisfying and imperfect.

That's what I had in mind when I set out this veggie board for a party I hosted this past weekend.

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Blistered Shishito Peppers

These salty flash-fried shishito peppers are one of my absolute favorite snacks. It's a great dish for sharing with a few friends at a party or over dinner. It only takes a couple minutes to prepare them, so they're especially great if you just want to throw something together quickly to serve while you finish up the rest of the meal.

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Cream-Braised Pumpkin Scapes

It's the word "scapes" that got me. They were piled up by the kale and beets on the farmer's table, large flat green leaves with soft, hollow-looking stems and the occasional corkscrew tendril flying out like a tiny green telephone cord.

The sign said "Pumpkin Scapes $2." I love garlic scapes, so seeing that there was something called "pumpkin scapes," got me really excited.

"What do you do with those?" I asked the farmer, who jumped up seeing that I was curious about them.

"You saute them in oil or butter and they get really sweet!"

That was all I needed to hear before selecting one of the biggest bunches to take home and try.

You might be wondering, what are pumpkin scapes?

Also called pumpkin leaves or pumpkin greens, they're basically the leaves and vines that grow with pumpkins. They're totally edible and quite delicious, but can be a bit prickly to the touch.  They're covered in a bit of fuzz that can feel a little bit strange and itchy, so keep that in mind when you go to cook them.

To prep, you'll want to cut off the leaves and tender, hollow stems, discarding the long thicker bottoms. Then give them a rough chop and a quick rinse, before dropping into a pan filled with hot oil and garlic.

I sauteed them quickly at first, then, remembering the thing the farmer said about sweetness, added in a cup of heavy cream and some nutmeg, then reduced the heat to low. I let them simmer in the cream, watching it reduce and thicken, giving them a bit of a stir every so often until the leaves looked tender and dark green.

Some flour would have thickened it all further, but I like a lighter, looser version, with just slightly reduced cream and a green that still stands out. 

I dove my fork right into the pan and was thrilled by my first taste.

"These are SO good!" I shouted at Eugene, who was in the living room watching a soccer game.

I immediately regretted not buying a second or third bunch.

The taste is definitely sweet, without any of that bitterness or muddiness you get from other greens like chard, mustard, dandelion or beet greens. They're really lovely and mild, and apparently quite nutritious, with relatively high levels of iron, calcium, and vitamin C.

Not bad for something most people probably thought was meant to be discarded!

That night, they were my dinner, along with a grilled and split link of chorizo, and I've been counting down the days until Saturday when I plan to buy two or maybe even three bunches to play with.

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Loved this Pumpkin Scapes recipe? Here are three other vegetable recipes you might like:

• Chopped Asparagus with Pancetta and Garlic
• Spiced Roasted Carrots with Ras el Hanout
• Crispy Salty Roasted Baby Artichokes

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Cream-Braised Pumpkin Scapes

Ingredients
1 punch pumpkin scapes
2 tablespoons olive oil
3 large garlic cloves, sliced
1 cup heavy cream (you could substitute full-fat coconut milk for a vegan version, too!)
1 teaspoon nutmeg (use more or less to taste)
1/4 teaspoon red chile flakes (optional)
Kosher salt and black pepper


Directions
Trim off the thick ends of the pumpkin scapes, leaving only the tender hollow stems and leaves. The tendrils are also OK to eat. Chop roughly and rinse well under cold running water. Set aside.

Heat olive oil in a large skillet with a top over medium-high heat. Add the garlic and saute for 30 seconds before adding the pumpkin scapes. Saute in pan, stirring until all greens are coated with the oil. 2-3 minutes.

Add the cream, nutmeg, and chile flakes. Season with kosher salt and pepper, and reduce heat to a gentle simmer. Let cook about 5 minutes, stirring occasionally, until the cream reduces slightly and the greens are tender and dark green. Adjust seasoning and serve hot.

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Penne with Zucchini and Yogurt Cream Sauce

After a long weekend away, we came back home to an empty fridge and (on my part) not much motivation to cook. Summer weekends tend to do that--a couple days of waking up with the sun on the beach and going from one restaurant or cafe to another zaps me of all desire to operate in a normal routine.

Can't life be like vacation always? (Or at least all summer?)

On days like this, my go-to is pasta, and this easy dish of Penne with Zucchini and Yogurt Cream Sauce can be made with the kind of ingredients you might be likely to have hanging around in your pantry or fridge: yogurt, spices, and some kind of vegetable (zucchini in this case, but honestly anything you have would work--roasted butternut squash, broccoli, frozen peas or corn, bell peppers, etc.).

The base of the sauce is yogurt, which is stirred into the hot pasta, creating a light, but creamy, sauce with just a tiny bit of tang.

It's a simple, but satisfying dish that's perfect for those days when you need to keep things easy.

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Loved this Penne with Zucchini and Yogurt Cream Sauce recipe? Here are three other easy pasta recipes you might like:

• Chimichurri Pasta Salad
• Rigatoni with Chorizo and Spicy Chipotle Cream Sauce
• Creamy Avocado Mint Pasta

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Penne with Zucchini and Yogurt Cream Sauce
Serves 4

Ingredients
1 pound penne pasta
Olive oil
1/2 medium onion, diced
3 large zucchini, diced
3 large garlic cloves, sliced
1 1/2 cups thick Greek-style yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 cup grated parmesan or pecorino cheese
Kosher salt and black pepper, to taste

Directions
Prepare pasta according to box directions.

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the onions. Saute 1 minute, then add the zucchini and garlic, and cook for 5-7 minutes, or until slightly tender.

Drain the pasta and return to pot (remove from heat). Add the cooked zucchini and onions, along with the yogurt, garlic powder, onion powder, and oregano. Stir well to coat, then add the grated cheese and season to taste with salt and black pepper. Garnish with red chile flakes, if desired.

Serve immediately.

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Rainbow Veggie Dippers

I'm obsessed with summer colors. There are few things more inspiring to me than the rainbow of fruits and vegetables that fill the market shelves and produce stands this time of year.

If a vegetable is sold in a color that it's not typically sold in (read: purple potatoes, multi-colored carrots, orange tomatoes)--I will probably buy it.

These Rainbow Veggie Dippers are a super quick little appetizer idea for your next summer party. Takes minutes to put together, but for some reason people go wild for them.

It's really just dip and crudites, but the trick is all in the presentation.

Your favorite dip or dressing (I'm using blue cheese dressing here, but ranch or Caesar would work, too) is piped into the bottom of a shot glass. You can use a spoon, but a piping bag keeps it neat and prevents it from streaking down the side of the glass.

(I tried it several ways. Trust me on this.)

Then all you have to do is layer in a rainbow of veggies in different colors. I used rainbow carrots, bell peppers, zucchini and roasted purple sweet potatoes for mine. Use whatever you have or love!

Cucumbers, celery, radishes--anything that can be cut into a long-ish spear will work.

It's a fun and easy way for people to snack on veggies at cocktail parties. No need to worry about double-dipping!

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Loved this Rainbow Veggie Dippers recipe? Here are three other party appetizer ideas you might like:

• Hummus Cucumber Cups
• Chorizo Puff Pastry Shells with Dates
• Mini Apricot Gorgonzola Bites

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Rainbow Veggie Dippers
Makes 12 appetizers

Ingredients
1 1/2 cups creamy dressing (such as blue cheese, ranch or caeser salad dressing)
2 pounds of assorted vegetables cut into 3" sticks (suggestions: bell peppers, carrots, cucumber, zucchini, roasted sweet potatoes, blanched asparagus, etc.)

For assembly: 12 tall double-shot glasses, piping bag

Directions
Place dressing into a piping bag, and pipe about 1 1/2 tablespoons into the base of each shot glass (use more or less depending on the size of your glass). Layer in the veggie sticks.  Serve immediately, or cover loosely with plastic wrap and chill until serving (up to 4 hours).

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Spiced Roasted Carrots with Ras el Hanout

Last winter I shared with you a recipe for popcorn with dark chocolate, almonds, and ras el hanout--a North African spice blend that is one of my firm favorites.

In that post, I actually talked about how I fell in love with it when I used it on some roasted carrots in place of the cumin that had run out earlier that day.

It took me a full year to realize that while I may have mentioned that recipe for the Roasted Carrots with Ras el Hanout...I never actually shared it with you!

What a tease! Am correcting this today, and I urge you to give it a try as soon as possible.

Ras el hanout is a somewhat sweet and savory spice mix that's absolutely wonderful with roasted vegetables. For this dish, I roughly peel the carrots (I used gorgeous multi-colored rainbow carrots, but any kind will do!), then rub them with olive oil, salt, and the spice. I also add a bit of cayenne because I love heat, though you can skip it if you don't.

Into a very hot oven they go for about 20-25 minutes, depending on how fat your carrots are (mine weren't very fat at all). Give them a toss about halfway through--you want to get the char marks on all sides, and then pull them out when they start to look just a tiny bit wrinkled.

I serve them all jumbled on a platter with a side of whipped Greek yogurt sprinkled with sumac or sesame seeds or whatever else is on hand.

(The tangy yogurt with the sweet and spicy carrots is perfections. Seriously.)

If you have some fresh mint, a few leaves torn on top would be lovely.

Serve this as a side with a lovely roasted main, and you'll have a wonderful winter meal.

Shopping tip: Ras el Hanout is pretty commonly found at well-stocked supermarkets like Whole Foods, online, or at spice shops. Note that the mixes can vary based on the spice combination, so shop around and find the one you like best.

Personally I go for the ones that are a little sweeter without too much cumin or turmeric (so look for something brown--not yellow). If you can't find it, Indian Garam Masala OR Chinese Five Spice would also work well in this recipe (each with slightly different, but similar, flavor profiles.) Buy Ras el Hanout online here.

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Loved this recipe? Here are three other vegetable recipes you might like:

• Roasted Sweet Potatoes with Italian Salsa Verde
• 4-Ingredient Potatoes au Gratin
• Mushroom & Goat Cheese Stuffed Zucchini

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Roasted Carrots with Ras el Hanout
Serves 4, as a side

Ingredients
2 pounds medium-sized carrots, peeled
Extra virgin olive oil
1 1/2 teaspoons ras el hanout
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
Greek yogurt & flaky sea salt, for serving

Directions
Preheat oven to 400 degrees.

Peel the carrots and arrange on a large metal baking sheet. Drizzle generously with olive oil, then sprinkle with ras el hanout, cayenne, and salt. Toss carrots to coat evenly.

Roast 15 minutes, toss once, then roast another 10 minutes, or until carrots are slightly charred and wrinkled. 

Place on a serving platter and sprinkle with flaky sea salt. Serve with Greek yogurt on the side for dipping.

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Hummus Cucumber Cup Appetizers

Meet your new favorite healthy summer appetizer idea!

Actually, I admit that this is less of a recipe than it is a method, but it's genius all the same, and once you have it down, you can really make it your own.

First you take a cucumber (I like the long English kind as they're generally pretty uniform all the length down), and remove a few strips of peel. This is totally for decorative reasons, and can ostensibly be skipped, but then you don't get the fancy peeled effect.

Now slice that cucumber into thick 1 1/2" pieces.

Next, you take a melon baller or round measuring spoon, and you scoop out a little well from each slice of cucumber that you can then fill with something delicious.

For this version, I used hummus (store-bought, although you can also easily make your own) and garnished them with some toasted pine nuts and chopped cilantro.

So simple, but these were a huge hit the first time I served them, and disappeared in seconds. It's great when you want to be able to offer a lighter alternative to the typical bread/potato/chip-based apps.

You can really have fun with these, too. Instead of hummus, fill them cucumbers with a fresh yogurt dip like tzatziki, smoked salmon cream cheese, egg salad, or tabbouleh.

Or instead of cucumber, use zucchini that's been cooked until al dente, and fill it with a pesto cream or chopped tomatoes (similar to bruschetta topping).

I always thought melon ballers were kind of a useless tool, but now I just want to scoop the hell out of everything.

Go forth and scoop!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!      

Hummus Cucumber Cups
Makes 24 appetizers

Ingredients
2 English Cucumbers, cut into 1 1/2" thick rounds
Kosher salt
1 10oz container hummus (or about 1 1/2 cups of your favorite homemade hummus)
1/2 cup pine nuts, toasted
Finely minced parsley, for garnish

Directions
Use a melon baller or round measuring spoon, scoop out the center of each cucumber to form a hollow. Season with kosher salt, and then fill each cucumber with a teaspoon or two of hummus.

Garnish with pine nuts and parsley, and an additional sprinkle of salt.

Arrange on a platter and serve immediately.

(For advance preparation, peel, cut and scoop the cucumber cups, but do not season. Store up 12 hours in an air-tight plastic bag or container then fill just before serving.)

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Coconut Israeli Couscous with Dried Apricots

I think I've mentioned before that when it comes to starchy sides, couscous is usually my go-to. It's ready in mere minutes, adapts easily to a variety of flavors and preparations, and the results are delicious.

This version uses Israeli couscous (also known as pearled couscous), which has a larger bead than the classic Moroccan kind, and adds really great texture to a dish.

I started by sauteeing diced onions in olive oil, and then cooked the couscous in a mixture of vegetable broth/water and coconut milk, which gave the little pearls a slightly sweet, fragrant flavor.

I also added diced apricots to the mix, and they steamed and rehydrated to the point that one of my friends thought they were fresh apricots.

This is a lovely and simple Fall side dish that would definitely be welcome on your holiday table!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Coconut Israeli Couscous with Dried Apricots

Ingredients
1 tablespoon olive oil or butter
1/2 yellow onion, diced
2 cups (12oz) pearled or Israeli couscous
2 cups coconut milk
2 cups water or vegetable broth
1 cup dried apricots, chopped
kosher salt

Directions
Place a large skillet with a fitted lid over medium-high heat. Add the butter or oil, and the onions, and saute 5 minutes until tender. Add the couscous and toss until coated in the oil. Add the coconut milk, broth, apricots, and 1 teaspoon salt. Stir to combine and bring to a gentle boil and let cook 4 minutes. Reduce heat and simmer for about 8 minutes, stirring occasionally, or until most of the liquid is absorbed. Remove from heat, cover, and let stand 5 minutes before serving.

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Warm Cannellini Bean Salad with Roasted Tomato and Fennel

I've been holding on to this lovely bean salad recipe since August, and I'm sorry about that. I had intended to post it while I was on vacation, but our lack of reliable wifi for the majority of the trip put the kibosh on that grand plan.

This was one of the dishes I served during a weekend as the guest chef for a yoga retreat up at Good Commons this summer. It was a vegetarian and mostly-gluten-free farm-to-table retreat, which I really enjoyed as it forced me out of my comfort zone (read: cake + bacon + Fresh Direct), and pushed me to create new and exciting dishes that were just as satisfying without the meat.

I was actually pretty pleased with all the dishes I made, and this one--which started out as an accident--ended up being one of my favorites.

This salad was originally going to be a large platter of roasted seasonal vegetables.

But I got a little...distracted, and by the time I remembered the sheet pans full of vegetables in the oven, 1/2 of them were charred to a crisp. I salvaged what I could, and it was nowhere near enough to serve to a large group of 20, so I started hunting around for things I could mix it into.

Hence, the cannellini beans. I tossed the beans with the roasted veggies and a bit of garlic olive oil, and the results were delicious.

I mean, really unexpectedly wonderful. Such simple ingredients, but man, what a killer final dish.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Warm Cannellini Bean Salad with Roasted Tomato and Fennel

Ingredients
8 large plum tomatoes, quartered
2 medium red onions, cut into 1" chunks
1 large fennel bulb, trimmed and cut into 2" pieces (reserve some of the fronds as a garnish)
5 garlic cloves, smashed
1/3 cup extra virgin olive oil
3 cans cannellini beans, drained and rinsed
1 tablespoon white wine vinegar
Kosher salt and black pepper

Directions
Preheat oven to 400 degrees.

Spread the chopped tomatoes, onions, and fennel out on 2 baking sheets and drizzle generously with olive oil. Season with salt and black pepper, and roast in preheated oven for about 20 minutes, or until the vegetables are tender and caramelized at the edges.

While the vegetables roast, combine 1/3 cup olive oil and the garlic cloves in a small saucepan over very low heat. Let the garlic gently simmer in the oil, until fragrant (about 5 minutes). Remove the cloves and set the oil aside.

In a large bowl, combine the beans, hot roasted vegetables, and garlic oil. Add the vinegar and toss to combine. Season with salt and black pepper, to taste. Garnish with some of the fennel fronds, and serve.

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Mushroom and Goat Cheese Stuffed Zucchini (Vegetarian)

I went out for dinner with a friend the other night and ordered a lackluster version of this. Obviously, I didn't realize it was going to be lackluster when I ordered it; I thought it was going to be freaking delicious! The menu promised zucchini stuffed with a savory mixture of mushrooms, herbs, and ricotta, which felt like just the perfect light summer dinner I was craving.

Only problem is that what I got ended up being rather...bland. I spent the whole meal shaking the salt shaker.

But it had potential. So I fixed it! (You know...by adding flavor!)

At home, I revamped the filling by sauteing finely chopped mushrooms with onions, garlic, fresh thyme, and a pinch of chili flakes. I then swapped the insipid ricotta for a tangy chevre that I stirred through the mushroom mixture, letting it melt in the heat. I generously filled the scooped-out zucchini boats (the ones at the restaurant had been quite skimpy) and topped it off with mozzarella.

(Relatedly: When I told Eugene I was going to make stuffed zucchini, he replied "But how can you stuff zucchini? There's no room in there!")

Into the broiler for about 7 minutes and the results were impressive. Tangy and umami-rich from the mushrooms and goat cheese, plus just the perfect amount of salty gooey-ness from the mozzarella. Since I cooked it in the broiler, the zucchini was perfect--cooked through, but still firm enough to hold the filling and slice evenly.

I served these for dinner one night along with a salad and a crusty baguette, and then again for lunch this week when my mom came by. I've just popped the ingredients into my Fresh Direct cart so that I can make them again this weekend!

(I confess that I very nearly kept this recipe from you just because I hate the photos. It was a dark and cloudy day, I was hungry, and I didn't feel like taking the time to pull out my good lens. So I just took a few shots, right on the baking pan and called it a day. But it's a good recipe so that would have been silly!)

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Mushroom and Goat Cheese Stuffed Zucchini Recipe
Serves 4

Ingredients
4 large zucchini
1 lb button mushrooms
1 tablespoon olive oil
1 large yellow onion, finely diced
1 garlic clove, finely minced
1 teaspoon fresh thyme 
Kosher salt and black pepper
1/4 teaspoon red pepper flakes (optional)
6oz chevre goat cheese
6 slices low-water mozzarella cheese

Directions
Preheat broiler. Line a baking sheet with foil or parchment paper. Rinse zucchini and pat dry. Cut in half lengthwise, and use a spoon to hollow out the center, reserving the zucchini that you scoop out. Season the insides of the hollowed-out zucchini boats with kosher salt and black pepper, and place on the prepared baking sheet.

Chop the mushrooms finely (caps and stems) finely. I like to just toss them in my food processor and let pulse until finely chopped, but you can also use a knife.

Heat olive oil in a large skillet over medium-high heat and add the chopped mushrooms, the scooped out zucchini insides, diced onion, and garlic. Season well with salt and let cook until the onions get tender, the mushrooms shrink and release their water, about 5 minutes. Remove from heat and add the thyme and red pepper flakes, and stir in the goat cheese. Taste and adjust seasoning with black pepper and more kosher salt, if necessary.

Use a spoon to fill the hollowed out zucchini boats, allowing the filling to overflow slightly. Top with torn pieces of mozzarella cheese. Place in preheated broiler (allowing several inches below the flame--I put it on the middle rack in my oven) and broil about 7 minutes, or until the cheese is bubbly and golden, and the zucchini is cooked through.

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Bagged Lunch Ideas: Deconstructed Hummus Salad

So I'm just going to straight up admit that I kind of feel like a douche for referring to a dish as being "deconstructed." It literally makes me cringe a bit. Even though all deconstructed means is that you use all the same ingredients for one dish in a kind of looser, less...er...constructed way.

But I think the term has been ruined by some of the more unpleasant contestants on shows like Top Chef and the like.

But that said, this is a VERY good salad. It's got all the flavors of hummus--the chickpeas, sesame, garlic, lemon, etc., but tastes a little bit fresher and lighter.

It makes for a great bagged lunch or even just to serve as a side with dinner. I made this as part of a Mediterranean-themed mezze spread on Mother's Day, when my mom, brother, and in-laws came over for lunch at our apartment (my dad missed out because he was in Puerto Rico visiting his mom that weekend so we don't feel sorry for him).

I prepared the entire menu in about 2 hours--not because I'm some kind of rockstar (although I most certainly am), but because the dishes were really just that simple. What I love about this type of food is that it doesn't require much fuss--you're simply celebrating the natural flavors that are already there. No need to mess with what God got right the first time.

In addition to the hummus salad (made in this manner, literally, because I just didn't want to have to wash the food processor), I also served a platter of roasted marinated eggplants, slow-roasted tomatoes, tzatziki, a big Greek cucumber salad, a version of this Mediterranean pasta salad, homemade pita chips, burrata topped with fresh basil, flaky salt, and olive oil, and a platter of savory keftedes (Greek meatballs). I'd say the meal was a success as the mom's were both happy, and even my notoriously picky brother served himself a rather generous helping of everything.

For dessert, I served my "cheater espresso pots de creme"--a super easy and oh-so-good chocolate treat that is always a hit. I actually filmed a little tutorial video for these, which you can watch HERE.

The leftovers of this salad keep really well, and actually even taste better the next day once the flavors have all had a chance to get comfy cozy together. They also last for about 10 days so make a big huge batch and enjoy delicious healthy lunches all week long!

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New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!

Deconstructed Hummus Salad

Ingredients
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
2 large garlic cloves, minced finely
1/4 cup tahini paste
1/3 cup extra virgin olive oil
1/4 cup minced fresh parsley
2 14-oz cans chickpeas, drained and rinsed well under cold running water
Kosher salt and black pepper, to taste

Directions
In a large bowl, whisk together the lemon juice, zest, vinegar, minced garlic, tahini, and olive oil. Add the parsley and chickpeas and toss to coat. Season with kosher salt and black pepper, to taste. Let chill before serving.

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Roasted Chipotle Eggplant

I came up with this recipe last November when I was cooking for a women's retreat up in Vermont. Each day I was responsible for feeding an incredible group of women with very varied dietary restrictions and preferences.

For one of the meals--I think it was a lunch--I had planned to make grilled chipotle-marinated chicken breasts, but wasn't quite sure what to do for the vegetarians and vegan in the group.

I started looking around for something to put the chipotle marinade on, and noticed a pile of eggplants in a bowl. I sliced them up thickly, brushed them on each side with the marinade, and popped them in the oven to roast.

The results were awesome! Tender, flavorful, and just the perfect amount of spicy. The two trays of eggplant disappeared long before the chicken did and I had an official new favorite.

Since the retreat, a group of my fellow NYC-based women and I get together about once a month to continue to encourage and help each other accomplish our individual goals.

I was lucky enough to host the most recent meeting yesterday, and while deciding what to make for lunch, I remembered the eggplant dish. I made it again, and once again, it was a hit.

The key to this recipe is the chipotle-flavored Tabasco. It's one of my pantry staples because it adds incredible heat and smoke with just a few dashes. If you can't find it, you can also use canned chipotle peppers in adobo sauce, but I definitely encourage you to seek out the Tabasco--it's so worth it!

So here it is for you. I think this will be a great summer side dish and can be prepared in the oven or on the grill. Just as good hot as it is cold, and the leftover keep really well (if there are any). Make some extra and try them in a wrap or sandwich. Simply wonderful!

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New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. Thanks for reading!

Roasted Chipotle Eggplant
Serves 4 as a side or appetizer

Ingredients
1 large eggplant
3 tablespoons extra virgin olive oil
2 tablespoons chipotle Tabasco sauce (Like this) OR pureed chipotles in adobo sauce (like this)
 
Directions
Preheat oven to 400 degrees. Line large baking sheet with foil or parchment paper.
Slice eggplants into 1/2"-thick rounds and lay on baking sheet.

Whisk together olive oil and Tabasco or pureed chipotles. Brush onto the eggplant, then turn and brush the other side of the eggplant.

Roast for 15 minutes, then flip and roast an additional 10 minutes, or until completely cooked through and tender. Serve hot or room temperature. Sprinkle with a bit of salt before serving, if desired.

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Meatless Monday Cooking Class!

Nearly the weekend already! Amazing!

Just wanted to pop in and invite you all to my next NY cooking class. I'm going to be hosting a Meatless Monday cooking class in midtown Manhattan on Monday (August 8, starting at 7PM) with an entirely vegetarian menu. This is a little bit unusual for me because I am by NO means a vegetarian, but I do enjoy occasional meatless dishes (especially in the summer when the veggie bounty is so wonderful) and so I decided to take on the challenge of designing a meatless menu that would still appeal to carnivores.

Here's what I have planned:

Chipotle Mushroom Tacos--these are so good! I actually made these for Eugene recently and he asked me if it was beef or venison sausage (that latter which I brought home from my trip to Vermont). He was totally shocked when I told him that they were completely vegetarian. The secret ingredient that makes them so good? You'll have to sign up to find out... ;)

Seasonal Vegetable Ravioli in Brown Butter Sauce--learn my trick for quick, homemade ravioli (no pasta machine required!) and an easy filling that can be made with any number of seasonal veggies. This is one recipe that can get you through the whole year and is amazing for dinner parties. Plus, brown butter...need I say more?

Roasted Tomato Quinoa--If you're not already quinoa obsessed, you're about to be. This ridiculously easy dish works as both a side or a main coarse salad. Loaded up with roasted, peak-of-the-season tomatoes and packed with protein, this is about as good as it gets.

Pan-Seared Halloumi--Two words for you here: Fried. Cheese. (Fried Cheese!)

Arugula and Mango Salad, Citrus Dressing--This sweet and spicy and tart salad is incredible. (And we're going to top it off with the aforementioned fried cheese.)

Crisp Fingerling Potatoes with "Merguez" Yogurt Dip--Forget french fries--these crisp potatoes are amazing on their own, but wait until you add the "Merquez" dip. Merquez is a type of incredible spicy Moroccan sausage, but I've veg'd it up by grabbing all those incredible spices and flavors that make Merquez so freaking good, and turning them into a dip. Genius!

Raspberry Buttermilk Cake--the quintessential summer cake made with fresh berries, local buttermilk, and a crackly sugar top. The perfect way to end a meal.

Does this all sound amazing to you? (That's a rhetorical question because I know that it does.) Come join me and the rest of the class on Monday night while we prepare these incredible dishes together and then sit down for a feast!

Click here to sign up!

See you there!

xoxo

Alejandra

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