Layered Vegetable "Torte"

This recipe is supposed to make a torte, but I didn't have the springboard pan it called for, so I just made this more of a vegetable "bake." It was very tasty all the same - and relatively easy - it just takes a bit of time to make because you have to roast or grill the vegetables before baking them.



1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic (or as much as you feel like peeling....I used about 1 tablespoon)
1/4 cup chopped fresh basil leaves (or a sprinkling of dried basil between the layers)
1/2 cup freshly grated Parmesan (or more, depending on how much you like cheese!)
1/2 cup bread crumbs, preferably fresh.

1. Heat oven to 400 degrees. Grease 2 baking sheets with oil and distribute the eggplant, squash, and mushrooms between the pans. Brush the vegetables with oil, and roast vegetables on both sides until soft (about 20 minutes).

2. Coat bottom and sides of a large baking pan with oil. Layer half of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers with the other half of the vegetables. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

3. Bake "torte" in oven until hot throughout and browned on top, about 30 minutes.

Original recipe here 

Soba Noodle Salad

I've made this salad many times this summer - it's very easy to make, is delicious, makes a large quantity, and keeps well. Highly recommended for someone who likes leftovers! The first time - I made this with both the jalapeno and the full amount of chili flakes - and it was SPICY. Not bad spicy, but a bit much for a summer day. Since then I have skipped the jalapeno (more out of laziness than anything) and have cut the chili flakes to 1 teaspoon - which is more manageable. The original recipe calls for 8 ounces of soba noodles - I don't even check the size - I just use a whole package.


Soba Noodle and Raw Veggie Salad

8 ounces soba noodles
1/2 cup reduced sodium tamari (or soy sauce)
1 teaspoon sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 1/2 teaspoon red pepper flakes
1 bunch green onions, chopped (3 or 4)
3/4 cup chopped cilantro
1 red bell pepper, sliced thin
1/4 head of red cabbage, thinly sliced (I actually used about 1/2...so as not to waste the cabbage)
3 whole carrots, shredded with vegetable peeler
2 cups shelled edamame, steamed
1/2 cup toasted sesame seeds

For even more flavor, try adding:
one lime, juiced
1 jalapeño, finely chopped
peanut butter

1. Cook soba noodles according to directions, and rinse in a colander.
2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
4. Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!

Original recipe here