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