Eye for a Recipe

This recipe from Martha Stewart is a great take on eggplant Parmesan. Grill tomatoes and shallots and then roughly chop. Grill eggplant slices until tender and then top with mozzarella slices and grill for a few minutes more. Top the eggplant with the tomato mixture, drizzle with oil, garnish with basil and serve with crusty bread.

Avoiding Additives and Preservatives

I used Tre Stelle bocconcini slices and Ace Bakery bread, which are free of additives.

Grill tomatoes and shallot

Grill eggplant until almost done, then top with cheese and grill another few minutes

Grilled eggplant Parmesan

Ingredients:

4 medium tomatoes (1 ½ pounds/680 g total), halved

1 shallot, halved lengthwise

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

2 large eggplants (2 pounds/900 g total), cut lengthwise into 1-inch/2.5-cm planks

1 pound (454 g) fresh salted mozzarella, sliced into ¼-inch/0.6-cm rounds

¼ cup (60 ml) thinly sliced fresh basil leaves

1 loaf rustic bread, such as ciabatta, for serving

Preparation:

Preheat grill; brush tomatoes and shallot with oil. Grill until charred, 4-5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl; season with salt and pepper.

Brush both sides of eggplants with remaining 3 tablespoons (45 ml) oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.

Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Transfer to serving platter or plates.

Top eggplant evenly with tomato mixture, sprinkle with basil, drizzle with oil and serve with torn rustic bread. Serves 4.

From Martha Stewart

This recipe from NYT Cooking is tasty and colourful. Melt butter in pan and add soy sauce, vinegar, ginger and pepper. Top with the fish and steam until it is almost done. Add the peas and continue steaming until the peas are bright green and the fish is fully cooked. Garnish with cilantro before serving.

Avoiding Additives and Preservatives

Use butter that contains only milk or cream with no colour added. Use tamari instead of soy sauce. I used Marukan rice vinegar, which is free of additives.

Soy butter fish and peas

Ingredients:

1 ¼ pounds skinless white fish (such as cod, hake or halibut), cut into 4 equal pieces

Salt and freshly ground black pepper

¼ cup (60 ml) unsalted butter

3 tablespoons (45 ml) soy sauce

3 tablespoons (45 ml) unseasoned rice vinegar

1 (2-inch/5-cm) piece (unpeeled) ginger, thinly sliced into rounds

3 cups (750 ml) snow peas or snap peas (or a mix)

1 cup (250 ml) coarsely chopped cilantro

Preparation:

Season the fish on all sides with salt and set aside.

Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about 6 cranks of pepper (or ½ teaspoon/2.5 ml, if you’re measuring).

Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.

Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.

Garnish with cilantro and serve directly from the pan or transfer to a platter. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is quick, easy and so tasty. Cook cherry tomatoes in butter and oil for a few minutes. Add garlic, shallot, salt, pepper and hot pepper flakes and cook for a few minutes more. Meanwhile, cook the pasta and drain it. Add the cooked pasta, herbs and some pasta water to the tomato mixture and heat through. Serve topped with Parmesan. Cook’s note: I used spaghettini for the pasta.

Avoiding Additives and Preservatives

Use butter that contains only milk or cream, with no colour added. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan is free of additives; check for the name on the rind.

Angel hair pasta

Ingredients:

Salt

¼ cup (60 ml) extra-virgin olive oil

3 tablespoons (45 ml) butter

1 pound (454 g) cherry tomatoes, halved

3 garlic cloves, minced

1 shallot, minced

Freshly ground black pepper

Crushed red pepper (optional)

1 pound (454 g) angel hair pasta

2 tablespoons (30 ml) minced fresh parsley or 2 teaspoons (10 ml) dried parsley

2 tablespoons (30 ml) minced fresh basil or 2 teaspoons (10 ml) dried basil

Freshly grated Parmesan, for serving

Preparation:

Heat a large pasta pot of salted water to a boil.

To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.

Add garlic, shallot, 1 teaspoon (5 ml) each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup (250 ml) of pasta water, then strain the pasta.

Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is an easy weeknight dinner. Marinate chicken thighs in mayonnaise, basil, garlic and pickled jalapeno brine. While the oven is preheating, toss together corn, pickled jalapenos, olive oil, salt and scallions. Roast the chicken on a sheet pan for about 12 minutes, then add the corn mixture. Roast for another 15 minutes or so, or until the chicken is cooked. Broil for a few minutes until the chicken and corn turn brown in places. Serve garnished with scallions, jalapenos, jalapeno brine and lime juice.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise, Green Giant frozen corn and La Costena pickled jalapeno slices. All are additive-free.

Sheet-pan chicken thighs with spicy corn

Ingredients:

2 pounds (900 g) boneless, skinless chicken thighs

1 ¾ teaspoons (8.75 ml) fine sea or table salt

2 tablespoons (30 ml) mayonnaise

¼ cup (60 ml) finely chopped basil, plus more for garnish

2 garlic cloves, finely grated or minced

1/3 cup (82.5 ml) chopped pickled jalapeños, plus brine from the jar

4 cups (1 L) fresh or frozen corn kernels (from about 4 ears)

3 tablespoons (45 ml) olive oil, plus more for drizzling

5 scallions, thinly sliced

1 jalapeño, sliced into rings

1 lime, halved

Preparation:

Season the chicken all over with ¾ teaspoon (3.75 ml) of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons (30 ml) jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.

Heat oven to 425 degrees F (218 degrees C). In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon (5 ml) salt and half of the scallions (save remaining scallions for serving).

Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.

Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).

Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and squeeze with lime juice. Serve hot or at room temperature. Serves 4-6.

From NYT Cooking

This potato salad from Nigella Lawson is a nice change from the mayo-based version. Steam small potatoes and make the dressing. Slice the cooled potatoes in half and toss with the dressing. Add pickles, capers and herbs and toss again. Serve topped with more fresh herbs.

Avoiding Additives and Preservatives

I used Sunshine Farms organic dill pickles, Unico capers, Allen’s cider vinegar and President’s Choice Old-Fashioned Dijon mustard. All are free of additives.

Nigella's favourite potato salad

Ingredients:

2 lbs (900 g) small potatoes

3 1/3 tbsp (50 ml) canola oil

4 tbsp (60 ml) sliced dill pickles, plus 2 teaspoons (10 ml) liquid from the jar

3 tablespoons (45 ml) capers, plus 1 teaspoon (5 ml) liquid from the jar

1 teaspoon (5 ml) apple cider vinegar

1 teaspoon (5 ml) mustard

Freshly ground pepper

2 tablespoons (30 ml) roughly chopped fronds of dill, plus some more little fronds left whole

2 tablespoons (30 ml) chives (finely chopped)

Preparation:

Steam the potatoes for about 45 minutes, or until soft when pierced with a small fork. Tip the water away and sit the cooked potatoes over the still-hot pan beneath, without a lid on top of them, to dry out for 5-10 minutes, though you can easily leave them there for longer.

While the potatoes are steaming, get on with the dressing by pouring the oil, the liquid from the jars of pickles and capers, the vinegar and mustard into an empty jar and shaking together. Do whisk together in a bowl if you prefer.

Get out a large mixing bowl and transfer the cooked potatoes to it, cutting them in half lengthways as you do so. Then grind pepper very generously on top. Give your dressing a good final shake before you pour it over the potatoes and then toss gently to mix and leave the potatoes for 10-15 minutes, until just about warm but certainly not hot.

Add the sliced pickles and capers, plus most of the chopped dill and chives and toss again. Taste for seasoning. Add more vinegar, pickle or caper liquid if you want more sharpness.

Turn out into a serving bowl and scatter the rest of the dill and chives on top. Serves 6.

From Nigella Lawson

This tasty recipe from NYT Cooking tosses shredded cabbage with a citrus dressing and tops it with succulent grilled shrimp. Marinate the shrimp briefly in some of the dressing before grilling. Reserve more dressing and toss cabbage, mango, cilantro and scallions with the remaining dressing. Transfer to the slaw to a serving platter and top with shrimp. Drizzle the remaining dressing on top. Cook’s note: I omitted the mango.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice, pure honey and shrimp that has been preserved with salt.

Grilled shrimp with spicy slaw

Ingredients:

¼ cup (60 ml) freshly squeezed orange juice (from 1 orange)

3 tablespoons (45 ml) freshly squeezed lime juice (from 2 limes)

¼ cup (60 ml) neutral oil

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) thinly sliced jalapeño (or more, to taste)

½ teaspoon (2.5 ml) kosher salt

1 pound (454 g) large (16 to 20 count) peeled and deveined shrimp

4 packed cups (1 L) thinly shredded green cabbage

1 mango (optional), peeled and julienned

1 cup (250 ml) chopped cilantro

2 thinly sliced scallions

Preparation:

Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.

Add 2 tablespoons (30 ml) of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.

Reserve 2 tablespoons (30 ml) f the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.

Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.

Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons (30 ml) of dressing; serve immediately. Serves 4.

From NYT Cooking

This dish from Food and Wine is a great casual supper. Brown chicken thighs and set aside. Make the pan sauce and set some aside. Add beans and tomatoes to pan and heat through. Place the bean mixture on serving plates and top with the chicken. Cook’s note: I omitted the garnish.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used a white wine from Frogpond Farm with a sulfite content below 10 parts per million. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Crispy chicken thighs with lemony white beans

Ingredients:

6 small bone-in, skin-on chicken thighs

2 ½ teaspoons (12.5 ml) kosher salt, divided, plus more to taste

½ teaspoon (2.5 ml) black pepper

2 tablespoons (30 ml) extra-virgin olive oil

6 large garlic cloves, thinly sliced

¼ teaspoon (1.25 ml) crushed red pepper

¼ cup (45 ml) water or white wine

2 teaspoons (10 ml) grated lemon zest

3 tablespoons (45 ml) fresh lemon juice

2 tablespoons (30 ml) chopped fresh oregano

2 (15-ounce/425 g) cans cannellini beans, drained and rinsed

2 cups (500 ml) cherry tomatoes, halved

Baby arugula, for garnish

Preparation:

Sprinkle chicken evenly with 1 ½ teaspoons (7.5 ml) salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F (74°C), about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet.

Add oil to skillet and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add ¼ cup (60 ml) water (or wine); cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.

Add beans, tomatoes, and remaining 1 teaspoon (5 ml) salt to reserved pan sauce in skillet; cook over medium, stirring often, until beans are heated through and tomatoes begin to soften, about 3 minutes. Divide bean mixture evenly among plates, and top with chicken thighs. Garnish with arugula and drizzle with reserved pan sauce. Serves 4-6.

From Food and Wine

This refreshing salad from Food and Drink would be perfect for a light lunch. Cook asparagus. Make the dressing and fold the crab meat into half of it. Place asparagus on plate with greens, drizzle with remaining dressing, top with crab meat and garnish with sliced green onion and microgreens. Cook’s note: I used cooked, chopped shrimp instead of crab and butter letter instead of microgreens.

Avoiding Additives and Preservatives

I used Hellmann’s mayo, Smart Miso brand white miso, President’s Choice frozen shrimp (thawed and cooked) and freshly squeezed lemon juice. I chopped fresh ginger and mixed it with Marukan rice vinegar to make the pickled ginger.

Chilled crab and asparagus salad with miso dressing

Ingredients:

1 lb (455 g) asparagus, tough ends trimmed

¼ cup (60 ml) mayo

4 tsp (20 ml) fresh lemon juice

1 tbsp (15 ml) white miso

1 tbsp (15 ml) chopped pickled ginger

1 green onion, thinly sliced, divided

7 oz (200 g) cooked crab meat

½ cup (125 ml) microgreens, divided

Preparation:

Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice water. Cool, drain and dry. Slice each spear of asparagus on bias into three pieces.

In a medium-size mixing bowl, whisk mayo, lemon juice and miso until smooth. Stir in pickled ginger and half of green onion. Remove half of dressing and set aside. Gently fold crab into remaining dressing until evenly coated.

Place asparagus on a serving dish with microgreens (reserve a few greens for garnish). Toss gently. Drizzle with reserved dressing. Pile crab on top. Garnish with remaining green onions and microgreens. Serves 2.

From Food and Drink

This recipe from Evergreen Kitchen is a great way to use your air fryer. Prepare ingredients in three shallow bowls, as directed. Coat the eggplant and air fry for about 10 minutes. Top with cheese and air fry for another few minutes. Serve with warm marinara sauce, Parmesan and fresh basil.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually additive-free, as is genuine Parmesan (the name should be stamped on the rind). Check the dry spices to make sure they don’t contain colour or anti-caking agents. Simple brand pizza mozzarella is free of additives, as is Ursina brand marinara sauce.

Air fryer eggplant Parmesan

Ingredients:

½ cup (125 ml) all-purpose flour

½ teaspoon (2.5 ml) fine sea salt, divided

¼ teaspoon (1.25 ml) black pepper (more for garnish)

2 large eggs, whisked

2 tablespoons (30 ml) water

1 cup (250 ml) panko breadcrumbs

½ cup (125 ml) grated Parmesan cheese

2 tablespoons (30 ml) Italian seasoning

2 teaspoons (10 ml) garlic powder

1 eggplant (16 oz/454 g), cut into ¼-inch (0.63-cm) thick rounds

Oil spray

12 oz mozzarella (340 g), thinly sliced

3 cups (750 ml) marinara sauce, warmed

Fresh basil (optional, for garnish)

Preparation:

Prep: In a shallow bowl, combine flour, ¼ teaspoon (1.25 ml) of the salt and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder and the remaining ¼ teaspoon (1.25 ml) salt.

Coat eggplant: Dip one piece of eggplant into the flour mixture to coat both sides. Then, dip it into the egg mixture to wet both sides. Transfer to the panko mixture and coat both sides. Arrange the coated eggplant into a single layer in an air fryer basket, repeating as needed.

Air fry: Spray the eggplant with oil. Bake in an air fryer (no need to preheat) at 375°F (190°C) until golden brown, about 10 minutes (time varies by air fryer). Top each piece of eggplant with a slice of mozzarella. Bake again at 375°F (190°C) until cheese is melted and golden brown, about 3 minutes.

Serve: Divide the warmed marinara sauce into shallow serving bowls or plates. Top with the crispy eggplant. Garnish with extra Parmesan and fresh basil, if using. Serves 4.

From Evergreen Kitchen

This quick stir-fry from Bon Appetit combines ground pork and cucumber. Salt the cucumber slices and let stand for about 10 minutes before rinsing under cool water. Make the sauce and form the ground pork into patties. Stir-fry the cucumber slices and set aside. Stir-fry the patties until brown on each side and them break them up and continue frying until they are cooked through. Add the chile, ginger, garlic and spices, then return the cucumber slices to the pan, add the sauce and fry for another minute. Serve with rice.

Avoiding Additives and Preservatives

I have never been able to find oyster sauce that is additive-free, so I make my own by combining 3 tbsp (45 ml) of tamari sauce with 2 tbsp (30 ml) of sugar and 3 tbsp (45 ml) of cornstarch. Use tamari instead of soy sauce. I used Yoshi brand mirin for the rice wine.

Stir fry the cucumber and set aside

Brown the pork patties

Break up the pork and return the cucumbers to the pan; add the sauce

Caramelized pork and cucumber stir-fry

Ingredients:

1 large cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½-inch (1.25-cm) thick

1 tsp (5 ml) kosher salt, plus more

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) Shaoxing wine (Chinese rice wine) or medium-dry sherry

1 lb (454 g) ground pork

3 tbsp (45 ml) grapeseed or vegetable oil, divided

1 Fresno chile, seeds removed, thinly sliced

1 1-inch (2.54-cm) piece ginger, peeled, finely grated

2 garlic cloves, finely grated

½ tsp (2.5 ml) freshly ground white or black pepper

Steamed white rice (for serving)

Preparation:

Toss cucumber slices with 1 tsp (5 ml) salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.

Meanwhile, stir oyster sauce, soy sauce and Shaoxing wine in a small bowl to combine; set aside.

Using your hands, form ground pork into five or six small patties. Season lightly with salt; set aside.

Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.

Heat 1 tbsp (15 ml) oil in a large skillet over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.

Wipe out skillet and heat remaining 2 tbsp (30 ml) oil over medium-high. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.

Break up pork into large pieces; continue to cook until no longer pink, about 1 minute. Add  chile, ginger, garlic cloves and freshly ground white or black pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute. Serve stir-fry with steamed white rice. Serves 4.

From Bon Appetit