‘Spiralized’ veggies make better gluten-free pasta

Long, spiral, strands of vegetables (“spiralized” veggies) made a splash in a story about wheat-free noodles for the August issue of Oregon Healthy Living magazine.

I’ve seen several spiralizing gadgets at work, including the Inspiralizer. But as the following recipe acknowledges, a vegetable peeler will produce something of the same effect, although it isn’t nearly as fun as “spiralizing.”

This dish, courtesy of the Pittsburgh Post-Gazette, is light and refreshing for summer. And it’s gluten-free.

Tribune News Service photo

Gluten-Free Chicken Noodle Salad

5 1/2 ounces cooked chicken breast slices

1 head pak choi (Chinese cabbage) or Napa cabbage, thinly sliced

1 carrot, cut into long thin strands or strips with a spiralizer or julienne peeler

1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler

1 shallot, peeled and thinly sliced

1 1/2 ounces mixed cilantro and basil leaves, with a few mint leaves, roughly chopped

1 1/2 ounces roasted, salted peanuts

4 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon agave syrup

1 to 2 hot red chilies, stemmed and chopped

1 garlic clove, peeled and finely chopped or crushed

1 tablespoon canola, grapeseed or other neutral-tasting oil

In a large bowl, combine the chicken, vegetables, shallot, herbs and peanuts. In a separate bowl, whisk the lime juice, fish sauce and agave with the chilies and garlic; drizzle in the oil, whisking continuously.

Pour dressing over salad, toss well and serve.

Makes 2 servings.

— Recipe from “Itsu 20-Minute Suppers” by Julian Metcalf and Blanch Vaughan (Hamlyn, April 2016, $24.99).

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Fried rice is a go-to dinner on portable griddle

Campout cooking looks a bit different when a griddle replaces the ubiquitous grill.

My husband decided that a portable, propane griddle was the way to go for this year’s big camping trip — and summers to come. It eliminates the need to pack so many pots and pans to use with the typical camp stove. And it handles a lot of servings, speeding up meal prep considerably.

Among the go-to griddled dishes: fried rice.

Now, I’m a fried-rice fan, making it a couple of times per month with seasonal vegetables, odds and ends, with or without meat, maybe in a pan of bacon drippings. I’ve found that keeping cooked rice in the freezer is a great starting point, one that safeguarded our campout version through several days in an ice chest.

In addition to a bag of cooked and frozen brown rice, I took the extra precaution of freezing meat for the rice in its marinade. Because I didn’t add a thickening agent, I wasn’t sure if the marinade would act as a sauce or if it would just soak into the rice. But it couldn’t have worked more perfectly. The liquid hit the hot griddle along with the chicken and turned into sugary-soy saucy-garlicky-gingery heaven.

This Korean-style marinade from the Chicago Tribune is very similar to the version I made for our fried rice, although I omitted the onion and apple simply for the sake of streamlining. This quantity of marinade is just right for three pounds of meat. I used boneless, skinless chicken thighs cut into chunks.  The photo below shows it served with grilled pork loin.

Tribune News Service photo

Korean-Style Marinade

1 cup soy sauce

1/3 cup brown sugar

4 cloves garlic, minced

2 tablespoons minced ginger

1 tablespoon sesame oil

4 ounces onion, grated (about half an onion)

2 ounces apple or pear, grated (about half an apple)

Ground black pepper

Combine all the ingredients with 1 cup water. Marinate items to be grilled for 1 hour before grilling.

To use marinade as a sauce, reduce it in a saucepan over low heat to desired consistency, then whisk in a tablespoon or so of butter. Makes 2 cups.

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Lamb a canvas for Mediterranean, Indian flavors

Camping trips have engendered some of my family’s signature dishes. Since my first stint cooking for a Lake Shasta houseboating excursion, lamb secured a spot on the menu.

It’s a fitting formula because by early summer, we’ve usually just stocked the freezer with a whole animal raised by local 4-Hers. And a whole, butterflied leg of lamb feeds a crowd of people if it’s presented properly. Pita or naan bread, of course, is a practically effortless filler, along with grilled garden veggies.

This time, for our smaller group, I scaled down the recipe and, at my husband’s request, swapped ground meat for the boneless chunks of leg or shoulder. Instead of threading the meat and veggies onto skewers, I formed the lamb around the skewers in the manner of kofta, a dish ubiquitous to the Middle East and India. The flat top of a new portable griddle that my husband spearheaded for camping made for easier, more even cooking of the skewers. And because the food doesn’t meet direct flame, we dispensed with soaking bamboo skewers ahead of time.

When grilling, however, wooden skewers can char if used right from the package. The Detroit Free Press recently offered a few more tips for cooking kebabs.

Make sure pieces are cut in uniform pieces and not too large. Large pieces take longer to cook and often can be too heavy for a wooden skewers.

Pair foods together that will cook in the same amount of time. If you’re unsure, thread meat and vegetables on separate skewers and cook them accordingly.

Avoid skewering delicate foods like tomatoes, which cook too quickly and will fall off the skewer during grilling.

I sidestepped skewering vegetables by pairing the kebabs with a chunky Greek salad of cucumbers, tomatoes, parsley, Kalamata olives and feta cheese. While our pitas were decidedly Mediterranean-inspired, the minty cucumber-yogurt sauce that I served with them would play equally well with Indian flavors.

The fruity glaze highlighting these lamb kebabs would be a good use for underripe apricots, common this time of year in grocery stores.

Tribune News Service photo

Indian-Spiced Lamb Kebabs With Apricots and Red Peppers

2 pounds boneless lamb leg or loin

2 teaspoons coriander seed

1 teaspoon cumin seed

1/2 teaspoon mustard seed

2 cloves garlic, peeled, minced

1 tablespoon grated ginger

2 to 3 tablespoons olive or canola oil

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1 tablespoon vegetable oil

2 tablespoons fresh lemon juice

1/3 cup apricot preserves

1/2 cup apricot nectar

Kosher salt and freshly ground pepper

9 ripe (but firm) apricots

12 mini red, yellow or orange bell peppers

1/2 cup fresh cilantro chopped

Cut the lamb into 1 1/2-inch pieces and place in a sealable plastic bag or bowl. In a small skillet over medium heat, place the coriander, cumin and mustard seed. Toast in skillet a few minutes or until fragrant. Transfer to a clean coffee grinder and pulse to grind spices. Place in a bowl and add the minced garlic and grated ginger. Use a fork to mash all ingredients together. (You can use a mortar and pestle to grind spices if you like.) Add enough of the olive oil so mixture is like a paste. Mix paste with olive oil and pour over lamb. Press sides of bag with your hands to massage paste into lamb chunks so it coats all pieces. Cover and refrigerate for least 1 hour or up to 6 hours.

While lamb is marinating, in same skillet you toasted whole spices, add the ground cumin, ginger and coriander and cook, stirring, until fragrant over medium heat. Stir in the vegetable oil and cook for 1 minute. Add the lemon juice, preserves and nectar and stir until smooth. Cook over low heat until glaze is slightly thickened, season with the salt and pepper; set aside. You should have about 1/2 cup.

Preheat grill to medium. Cut the apricots in half and remove pits and discard them. Cut mini peppers in half lengthwise, leaving the stem on for presentation. Thread lamb pieces, apricot halves and peppers onto skewers, beginning and ending with pepper halves. Season kebabs with salt and pepper and grill lamb for 10 to 12 minutes or until cooked as desired. Brush skewers with glaze as they cook.

Serve skewers sprinkled with fresh cilantro and any extra glaze.

Makes 6 (generous) servings.

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Corn-shrimp cakes bursting with flavor, texture

Two solid months into outdoor cooking season, sweet corn can finally join the party. The other players could be steaks, chicken, salmon or the shellfish touted in a previous post. But in the presence of grilled corn on the cob, the proteins often play secondary roles.

That’s also the case with this corn-meets-shrimp recipe that I first tried last summer. Tickled by wild-caught shrimp available at my locally owned grocery store, I was experimenting with all kinds of ways to use them. These cakes, courtesy of the Chicago Tribune, were a natural way to showcase locally grown summer sweet corn, too.

Spread these pancakes thin and cook them quickly to keep the shrimp succulent. Next to fresh kernels studding the fritters, however, the crustaceans are a backdrop for the fantastic burst of corn flavor and texture.

This avocado crema paired nicely enough. But to cut the richness of frying, I may substitute the chili-infused avocado-tomatillo sauce posted to a recent entry.

Tribune News Service photo

Corn and Shrimp Silver-Dollar Pancakes With Avocado Crema

1 cup flour

1/3 cup milk

1/2 teaspoon salt

1 extra-large egg, beaten

1 cup corn kernels

1 bunch scallions, trimmed and thinly sliced

1 pound raw shrimp shelled, deveined, diced and patted dry

1 tablespoon soy sauce

1 tablespoon sesame oil

Vegetable oil

Avocado crema (recipe follows)

In a medium bowl, stir together the flour, milk, salt and egg until just combined; if batter is thick, add up to 2 tablespoons more milk. Fold in the corn kernels, scallions, shrimp, soy sauce and sesame oil.

In a nonstick skillet over medium heat, heat a thin layer of vegetable oil until it shimmers. Working in batches to avoid crowding the pan, add 1/4 cup dollops of batter into skillet, spreading each into silver-dollar-size rounds, about 3 inches wide. Cook until brown, flipping once, for 3 to 4 minutes per side. If skillet begins to seem dry, add more oil. Transfer to paper towels to drain. Repeat with remaining batter. Serve with avocado cream.

Makes 16 pancakes.

AVOCADO CREMA: In a blender jar or food processor bowl, place 1 ripe Hass avocado, peeled and pitted; 1/4 cup creme fraiche or sour cream; 1/2 cup cilantro leaves and tender green stems, lightly packed; and 1 tablespoon fresh lime juice. Blend until smooth. (If avocado is not very ripe, you may need a little more creme fraiche to get a smooth sauce.) Taste and season with salt as needed.

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Keep shrimp in their shells for foolproof grilling

Recently, I elected to saute, rather than grill, some stellar spot prawns purchased live from my favorite coastal seafood market. (See photos on my Facebook page.)

It was a decision based mostly on the shellfish vying with oysters for space on the grill, mentioned in a previous post. But I gave grilling some serious thought. How often do I get the chance to grill truly fresh (as in I just dispatched them minutes before), head-on, plump, succulent shrimp?

Indeed, keeping shrimp shells intact, as the Detroit Free Press recently advocated, ensures a juicy result. Choosing the largest shrimp available for grilling also allows for a margin of error. Depending on their size, shrimp cook in just three minutes per side on the grill.

Here’s a recipe, courtesy of the Free Press, that needs only a bit of up-front effort to devein the shrimp. Then peel and eat!

Tribune News Service photo

Zesty Garlic Shrimp

15 to 20 jumbo shrimp (about 1 1/4 pounds)

1/2 cup olive oil

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons finely chopped Italian parsley

2 teaspoons dried oregano

1 1/2 teaspoons minced garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4teaspoon crushed red-pepper flakes, or to taste

Oil, for grates

1 tablespoon panko breadcrumbs

Using scissors, cut along the shrimp backs to loosen shells and devein. Set aside.

In a medium bowl, whisk together the olive oil, lemon zest and juice, parsley, oregano, garlic, salt, pepper and red-pepper flakes. Remove about half of marinade to a separate bowl to serve as a sauce.

Place shrimp in a plastic bag or bowl and pour marinade over shrimp. Press air out of bag and seal tightly. Turn bag to distribute marinade or toss shrimp in bowl to coat with marinade. Refrigerate for 30 minutes to 1 hour.

Preheat grill for direct medium heat and oil grates.

Remove shrimp from bag and discard marinade. Thread shrimp onto skewers: 1 per skewer as an hors d’oeuvre, or 3 to 4 shrimp as a main dish. Sprinkle breadcrumbs evenly over shrimp. Grill over direct heat until just opaque in center and firm to touch, for 4 to 6 minutes, turning skewers once halfway through grilling time. Serve warm with reserved sauce on the side.

Makes 4 servings.

Recipe adapted by the Detroit Free Press from “Weber’s Greatest Hits” by Jamie Purviance (Houghton Mifflin Harcourt, $24.99).

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No tomatoes to spare? Try cucumber gazpacho

It’s hard to comprehend how we have tomatoes ripening in the garden but so few cucumbers.

Not that I’m complaining. I’ve long been ambivalent to cucumbers, challenged to use all of the cute, juicy lemon variety that we typically grow. Another eight cucumbers to pick today? Oh, goodie … Now what?

Fortunately, my younger son is showing almost as much enthusiasm for cucumbers as tomatoes. He’ll pick both off the vines and start gnawing away. If it’s a cucumber, fine. If it’s a tomato, I may just arm-wrestle him for it.

Because I, too, will bite right into a ripe tomato, we rarely have an unallocated abundance. And unlike cucumbers, we can dry them and freeze them, not to mention making salsa and tomato sauce. I’ve tried, and pickled lemon cukes just don’t make the cut.

Part of the problem is their seediness, although I’ve certainly been known to scrape out the seeds before serving them. Deseeded, the cucumbers could vie for my affections a bit better in this tomato-less gazpacho recipe from the Chicago Tribune. I love cold soups in the summertime, and this one stands to be even more refreshing with tangy Greek yogurt.

Tribune News Service photo

Cucumber-Basil Gazpacho

Peel and chop 3 medium seedless cucumbers. Combine in a bowl with 2 ribs celery, chopped; 1 yellow bell pepper, cored and chopped; 2 garlic cloves, peeled; 2 slices white bread, torn into pieces; 1/2 cup Greek yogurt; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons salt and 1/4 cup water.

Transfer half of mixture to a blender jar and process until very smooth. Pour blended mixture into a clean bowl and repeat blending step with second half of mixture. Refrigerate, covered, until chilled.

To serve, blend 1 cup soup with 1 cup fresh basil and 2 tablespoons fresh parsley until very smooth. Stir mixture back into soup. Serve very cold. Makes 6 servings.

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Oysters in the shell are summertime grilling fare

With summer in full swing, the grilling stories and recipes just keep on coming in the pages of A la Carte.

Such topics as cast-iron cookware on the grill, making the most of small grills and, most recently, grilling lean meats all have fueled readers’ passions for outdoor cooking. I’ll add a plug for one of my favorite foods on the grill: oysters in the shell.

This summertime tradition on the coast is a go-big or go-home meal. Because oysters come at a discount the more you buy, we usually purchase many more than our family can consume. When that happens, like it did over Fourth of July weekend, we just keep on grillin’ and shuck the uneaten oysters directly into freezer bags to use, once the weather cools, in oyster stew. The bivalves freeze surprisingly well and also are long keepers.

This year, we were even richer in the sea’s bounty when I couldn’t pass up live spot prawns at our local fish market. I could have grilled them whole, as well, but instead dismembered them and sautéed the heads and tails to give the oysters more space on the grates and eliminate some extra work for my dad. The heads, simmered for hours the next day with halibut bones, made the richest seafood stock I’ve every tasted, the perfect base for bouillabaisse with leftover roasted halibut.

We usually keep dipping sauces simple with melted butter and cocktail sauce. The prawns almost needed no adornment. But because I’m a fan of spicier preparations than most in my family, I’d consider mixing things up a bit with a Thai-inspired, mayonnaise-based sauce like this one from the Chicago Tribune. It’s touted with grilled oysters and shrimp.

See more photos of our seafood feast on my Facebook page.

Tribune News Service photo

Grilled Oysters and Shrimp With Thai-Creole Sauce

In a bowl, combine 4 scallions, trimmed and thinly sliced; 2 tomatoes, cored and coarsely chopped; 1/4 cup each: mayonnaise and chopped, fresh cilantro; 1 teaspoon each: sambal oelek and prepared horseradish; and 1/2 teaspoon salt.

Place 20 oysters in their shells, rounded-shell side down, on a hot grill; cover. Cook until oysters open, for 7 to 10 minutes. Transfer oysters to a platter. Place 12 large shrimp, peeled and butterflied, on the grill; brush shrimp with oil. Cook, turning once, until pink and cooked through; transfer to platter.

Serve with Thai-Creole sauce. Makes 4 servings.

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Relish grilled meats with smoked tomato chutney

A liberal dash of seasoning keeps grilled foods interesting, or so runs the premise of this week’s story in A la Carte.

Despite being a lover of spices, tongue-tingling ones in particular, I’m guilty of devising flavors that are too simple, too predictable. I figure that if the meat is of high enough quality, a little salt and pepper suffices for grilling. I want to taste the meat.

My husband, Will, isn’t so appreciative of my plain-Jane attitude, although he recognizes its utility for feeding small children. So while I keep the meat’s spice to a minimum, I’m always looking to enhance its flavors with some kind of sauce served for him on the side.

Last summer saw me attempting to replicate our favorite smoked tomato chutney, a novelty when I first encountered it two decades ago at Ashland’s Morning Glory. I’ve relished it so many times with the restaurant’s signature rock-shrimp cakes that I was fairly confident my rendition would come close to the original.

Amid its straightforward combination of tomatoes, onions, vinegar, sugar and salt, this chutney contains a sprinkle of dried currants, plumped in its liquid. Will’s verdict: He would be hard-pressed to distinguish mine from Morning Glory’s.

Maybe the restaurant’s chef-owner, who smokes a number of meats on site, was inspired by a collection of recipes from Weber grills. Or maybe it’s just coincidence. But the following recipe, created by Weber and courtesy of the Detroit Free Press, is a dead ringer for my version of smoked tomato chutney. With tomato season on the horizon, consider grilling or smoking garden tomatoes instead of using canned.

A chili pepper-paprika rub kicks up the spice in this chicken dish, but it certainly could be omitted.

Tribune News Service photo

Ancho Chili Chicken Thighs With Tomato Chutney

1 (14-ounce) can diced tomatoes in juice

1/2 cup minced red onion

1/3 cup packed light brown sugar

1/3 cup cider vinegar

1 tablespoon balsamic vinegar

1/2 teaspoon crushed red-pepper flakes

2 teaspoons kosher salt, divided

1/4 cup dried currants or raisins

2 teaspoons ancho chili powder

1 teaspoon paprika

1/2 teaspoon ground black pepper

8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of excess fat and skin

In a small saucepan combine the tomatoes, onion, sugar, vinegars, crushed red pepper and 1 teaspoon of the salt. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to low and simmer until almost all liquid has evaporated and mixture is thick and syrupy, for about 20 to 30 minutes, stirring occasionally. Remove from heat, stir in the currants, and cool to room temperature.

Meanwhile, prepare grill for direct and indirect cooking over medium heat. In a small bowl, mix together the chili powder, paprika, black pepper and remaining 1 teaspoon salt. Season the chicken thighs evenly with rub. Brush cooking grates clean. Grill chicken, skin-side down first, over direct medium heat, until golden-brown, for 6 to 10 minutes, turning occasionally. Move chicken over indirect heat and cook until juices run clear and meat is no longer pink at bone, for about 30 minutes. Keep grill lid closed as much as possible during cooking.

Remove chicken from grill and let rest for 3 to 5 minutes before serving. Serve chicken warm with chutney.

Makes 4 to 6 servings.

Recipe from “Weber’s Greatest Hits” by Jamie Purviance (Houghton Mifflin Harcourt, $24.99).

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Avocado, tomatillos fundamental for this sauce

Produce showing up on my doorstep is nothing new in a decade of living next door to my mother-in-law and her expansive vegetable garden.

But every now and then, an item confounds me a bit. A half-dozen tomatillos, purchased from the store, not home-grown, were her latest bequest. She bought too many for a recipe. Did I want the rest?

Last summer did see me experimenting with smoking tomatillos to yield a salsa that was almost jam-like in its consistency. Tomatillos have loads of natural pectin. Granted, I could just throw them in a stock pot with some vinegar, salt and sugar for easy chutney, but neither of those ideas really piqued my interest.

Then I spied this recipe for avocado sauce that also relies on tomatillos. It’s worth noting that I’ve tried to make salad dressing from overripe avocado, based on a local restaurateur’s suggestion, with marginal success. The dressing actually was more like mayonnaise in its consistency and not nearly as flavorful as I had hoped. I’ve since been looking to fine-tune that concept.

With more than 80 years of history to recommend it, this sauce was devised by a storied Los Angeles restaurant as a condiment for taquitos. It would a cinch to produce with ingredients I have on hand and outside in the garden.

Tribune News Service photo

Cielito Lindo’s Avocado Sauce

3 to 4 fresh yellow chilies (chili güero)

2 garlic cloves, peeled

6 tomatillos, husks removed and coarsely chopped

Leaves from 1 bunch cilantro, coarsely chopped

1 avocado, coarsely chopped

3/4 teaspoon salt, or to taste

In a heavy-bottomed saucepan, combine 1 quart water with the chilies, garlic, tomatillos and cilantro. Bring mixture to a simmer, loosely cover and cook until chilies and tomatillos are softened, for about 5 minutes. Remove from heat.

Drain, reserving water, and transfer ingredients to a blender jar. Add the avocado and salt. Carefully blend at low speed, adding water as needed, until mixture is pureed to form a thin sauce. Taste and adjust seasoning if desired. Sauce will keep, covered and refrigerated, for up to a week.

Makes about 1 quart sauce.

Recipe adapted by the Los Angeles Times from a recipe by Cielito Lindo in downtown Los Angeles.

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Alternatives with eggplant, pesto may be just right

Mention “pesto,” and most people have a classic flavor profile in mind. Likewise, eggplant Parmesan is a dish that suggests a specific preparation.

While I’ve blogged before about pesto’s wide-open interpretation, depending on the herb and nut employed, I’ve been inflexible on the point of eggplant Parmesan. This is the year, however, that I may change my mind about the latter.

For the first time in my memory, our garden lacks a globe eggplant variety, the corpulent fruits that yield slices several inches in diameter, perfect for breading and frying for eggplant Parmesan. My mother-in-law didn’t have seed to start globe eggplants over the winter, then couldn’t find starts when it was time to plant. Can we make do with the long, thin Japanese variety, she asked?

I’ve always used Japanese eggplants for stir-frying, maybe tossing into minestrone, Thai curry or lentil stew. They’re just not large enough to warrant the effort to bread and fry. But without any of their larger cousins, I may resort to breading them after all. Baking them could be the ticket, given that they’re more tender and exude less water than larger eggplant.

This recipe, substituting Japanese eggplant sliced into long strips is a good starting point. And while I’m making one significant substitution, I may as well embrace an alternate pesto formula. Kale, I have. But I also have an enormous bunch of carrot tops attached to some locally grown golden carrots that would be perfect in pesto with walnuts or almonds.

Crispy Eggplant With Kale Pesto Fettuccine

Tribune News Service photo

1/3 cup all-purpose flour

1 egg

1 cup panko breadcrumbs, crushed

4 tablespoons grated Parmesan, plus more to serve

1/4 teaspoon salt

1 teaspoon dried Italian seasoning

1 teaspoon dried shallots, crushed

1 eggplant, sliced into 1/2-inch thick coins

2 tablespoons olive oil

10 1/2 ounces fettucine or tagliatelle

Herby Kale Pesto (recipe follows) or 5 ounces store-bought pesto

Preheat oven to 400 F. Place flour in a shallow bowl. In another shallow bowl whisk the egg with 1/4 cup water. In third bowl, mix the breadcrumbs with the Parmesan and other spices.

Dip both sides of eggplant slices first in flour then in egg and finally in breadcrumbs. Lay on baking tray and drizzle or spray with olive oil. Bake for 10 minutes, flip over and then bake for an additional 10 to 15 minutes until golden-brown and crisp.

Meanwhile, cook the pasta in a large pot filled with salted, boiling water according to package instructions. Drain pasta and stir in the pesto. Serve with baked eggplant and more Parmesan.

Makes 2 servings.

HERBY KALE PESTO: Zest 1 lemon and cut it in half. Juice 1 half into bowl of a food processor; add zest. Add 1 peeled and minced garlic clove, 1 ounce walnut halves, 3 ½ ounces chopped kale, a large handful of fresh basil leaves, 2 tablespoons grated Parmigiano-Reggiano cheese, 4 tablespoons olive oil and a large pinch of salt. Blend until a paste forms, adding additional oil to achieve desired consistency. Use immediately or store in a lidded container in fridge or freezer. Makes 6 ounces.

— Recipe adapted by the Pittsburgh Post-Gazette from “Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts & Snacks” by Izy Hossack (Hardie Grant, $29.99).

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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