My Menu Blog

• 1 cup extra-virgin olive oil, eyeball it
• 2 large cloves cracked garlic, 2 cloves chopped garlic
• 2 medium eggplant, firm
• Coarse salt and black pepper
• 1/2 red onion, chopped
• 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
• 1 small (8-ounce) can tomato sauce
• 4 sub rolls, split
• 1 cup fresh basil leaves, thinly sliced or torn
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound smoked mozzarella, thinly sliced

• Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips

1. In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
2. Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
3. Add the parsley and escarole.
4. Simmer for 5 more min. and pepper to taste
5. Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

1 cup diced seedless cucumber
1 cup diced seeded ripe tomatoes
1 cup diced fresh feta cheese
1/2 cup diced red onion
11/2 cup coarsely chopped black olives (kalamata?)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup red-wine vinegar
salt and pepper to taste
1-1 1/2 pound sirloin steak (butt sirloin/boneless top sirloin)

1. combine cucumber, tomatoes, olives, feta, parsley, salt and pepper
2. toss with oil and vinegar
3. preheat a lightly oiled grill
4. season steak with salt and pepper
5. grill 4 minutes each side (until seared)
6. remove to cutting board and letrest 5 minutes to redistribute juices
7. slice steak on angle
8. top with salad mixture.

2 tablespoons olive oil
2 pounds boneless skinless chicken breast
1/2 cup sliced ripe olives
1 tablespoon dried oregano
3 cloves chopped garlic
2 sprigs rosemary
1 red onion, sliced into 1/2 inch thick rounds
1 28 ounce can diced tomatoes
1 10 ounce package frozen spinach, thawed and drained

1. preheat oven to 375 degreesheat oil in pan and brown chicken, salt and pepper
2. stir in remaining ingredients, except spinach
3. heat to boiling, cover
4. bake for 20 minutes
5. stir in spinach, bake 10 minutes longer

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast

1 med. onion, chopped
2 garlic cloves, minced
1 tbs. canola oil
2 cans (15 oz. each) black beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 can (4 oz.) chopped green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
8 flour tortillas, warmed
½ cup shredded cheese
1 ripe avocado

1. Saute onion and garlic in oil.

2. Stir in black beans, tomatoes, chilies and seasonings. Bring to boil.

3. Reduce heat and simmer, uncovered, 3-5 min.