|Spaghetti Squash and Eggplant Puttanesta||Tomato Tart||Cantaloupe Sorbet||Corn and Quinoa Salad||Kale Stuffed Peppers|
Sweet Banana Peppers
Red Russion Kale
|2 tbsp||2 tbsp|
|4 cloves||2 cloves||2 cloves|
|1 tbsp||1 tbsp|
Spaghetti Squash and Eggplant Puttanesta
Prepare your favorite pie crust and refriderate until you are ready to make your tart. Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
remove leaves from basil plants and arrange on pie crust. Mince 2 cloves of garlic and sprinkle over top of pie crust along with 1/2 of 4 oz of feta cheese.
Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over cheese. Sprinkle with remaining cheese.
Corn and Quinoa Salad
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in all of the kale de-stemed, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
Heat 1tbsp oil in a large skillet over medium heat. Add 1 onion diced and 1 diced banana pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add 2 cloves garlic minced and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in 1/2 cup cooked rice, 1/2 cup Parmesan, 2 tablespoons pine nuts and 1 tbsp lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the 2 more tablespoons pine nuts.Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.