For an easy side dish that’s a great match for this cheesy, baked eggplant parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice.
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight) 2 eggs, beaten with a fork 1 1/2 cups panko bread crumbs (sundried tomato or plain) 2 tablespoons extra-virgin olive oil* 1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)* 1 cup shredded mozzarella cheese* 1/2 cup shredded parmesan cheese
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Per serving: 400 calories (180 from fat), 20g total fat, 8g saturated fat, 21g protein, 44g total carbohydrate (5g dietary fiber, 9g sugar), 130mg cholesterol, 970mg sodium
2 pounds asparagus 1/3 cup fresh plain bread crumbs (grind some bread up in a food processor) ½ cup olive oil 4 cloves garlic, minced 2 Tablespoons dried parsley ¼ cup fresh lemon juice 1 teaspoon salt Fresh cracked pepper to taste 1 pound spaghetti pasta 1 cup pasta water
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Set aside 1 cup of pasta water near the end of cooking before straining.
Meanwhile snap the ends off the asparagus and discard. Cut asparagus into three pieces each on the bias. Steam until tender crisp, about 2 minutes or so. Set aside in a large serving bowl.
In a skillet on medium heat toast the bread crumbs until golden brown. Stir often being careful not to burn. Add to the asparagus. Next heat the oil in the skillet and add the garlic. Fry until light golden brown for about a minute and add to serving bowl.
Add salt, pepper, lemon juice, and parsley to the bowl and stir. Next add the pasta and pasta water and toss to coat. Serve immediately.
Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.
So spinach doesn’t technically fall under cruciferous vegetable, but it’s a leafy green veggie that’s awesome for you and I think still counts as a ‘super’ food.
1 medium butternut squash 1 small sweet onion, peeled and diced 3 cloves garlic, minced Olive oil Salt and pepper 1/2 cup fresh sage leaves 1 pound farfalle pasta 3/4 cup pine nuts, toasted 4 ounces high quality Parmesan, shredded or shaved (about a cup total)
Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don’t let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.
(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It’s very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)