Summer Dinner 2014
Eggplant Spread
- 2 globe eggplants, 1-1 ½ pounds each - 1/4 cup peeled, seeded and diced Roma tomatoes - 3 T chopped fresh dill - 2 T thinly sliced scallion, including green parts - 1 T chopped fresh Italian parsley - 3 T olive oil - 3 T fresh lemon juice - 1/2 tsp. minced garlic - Sea salt, to taste 1. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. 2. Pierce eggplants in several places with a paring knife to vent steam. 3. Cook eggplant on a covered grill, turning frequently, until the skin is charred all over and the flesh is completely soft, about 18-20 minutes. 4. Let cool, then cut in half and scoop the flesh away from the skin. 5. Put the eggplant flesh in a colander set over a bowl to reserve any juices. Slice through the eggplant a few times with a table knife to release any moisture. Let drain for 15 minutes. 6. Finely chop the drained eggplant and place in a bowl. Add remaining ingredients. If the mixture seems too dry, adjust with the reserved eggplant juice. 7. Serve chilled or at room temperature with pita or sliced cucumbers or red peppers. Serves 6-8 (from Kokkari) Chicken Chimichurri Skewers
Chicken Skewers:
- 4 boneless, skinless chicken breasts, cut into cubes - 1 onion, cut into quarters - 1 red bell pepper, cut into quarters - 20 cherry tomatoes Chimichurri Marinade: - 1/2 jalapeno pepper - 1/2 cup Italian parsley - 1/2 cup oregano - 1/4 cup cilantro - Juice from 1 lime - 1 T red wine vinegar or apple cider vinegar - 1/3 cup olive oil - 5 cloves garlic 1. Place all marinade ingredients into a Cuisinart and mix until well combined. 2. Place cubed chicken pieces and marinade into a Ziploc bag and marinate overnight in the refrigerator. 3. Prepare skewers. Thread a chicken chunk, followed by red pepper, onion and then tomato close together and repeat until the food has reached close to the end of the skewer. 4. Grill chicken, turning often so each side is in contact with the heat, about 5 minutes per side. Total grilling time will be about 15-20 minutes. Skewers are done when chicken juice runs clear indicating that chicken is cooked thoroughly. Serves 6 Watermelon and Arugula Salad
Salad:
- 2 cups watermelon, cut into bite sized cubes, remove rind - 2 cups arugula, julienned - 1/4 cup arugula - 1/4 cup jicama, peeled and chopped into small pieces - 1 T raw pumpkin seeds, soaked overnight Dressing: - 2 T flax seed oil or olive oil - 1 tsp. fresh lime juice - Pinch of sea salt 1. Add all salad ingredients into a medium bowl. 2. Whisk all dressing ingredients in a small bowl. 3. Toss dressing over salad. Serves 3 (Adapted from Adina Niemerow) |
Nutrition FactsThis eggplant spread is a great way to incorporate the deep purple color of aubergine into your diet. The deep the color of a vegetable provides us with powerful antioxidants that can neutralize free radical formation. One of the noted antioxidants in eggplant is nasunin that protects the fat making up the cell membrane in our brains. In addition, this spread is low in cholesterol and sodium, but an excellent source of vitamin C, potassium and manganese. It also contains a good amount of fiber and vitamin K. What a great way to incorporate the summer bounty and support your brain and heart health!
Calories- 101 Total Fat- 7 g Saturated fat- 1 g Monounsaturated fat- 5 g Cholesterol- 0 mg Dietary fiber-5 g Sugar- 4 g 34% carbs 62% fat 4% protein Nutrition FactsThese chicken skewers are a great way to keep the heat out of the house on those hot summer evenings. Feel free to thread other vegetables onto the skewers. The chimichurri marinade is a delicious way to use those herbs growing in the garden and makes for a wonderfully green sauce that is a great source of vitamin K and A. These skewers are also full of B vitamins, a great energy source. Selenium found in this dish supports our immune system and thyroid health as well as being an important antioxidant in combination with vitamins A, C and E. Note that the chimichurri sauce will also go well with a grilled grass-fed steak instead of chicken.
Calories- 329 Total Fat- 16 g Saturated fat- 3 g Monounsaturated fat- 10 g Cholesterol- 97 mg Dietary fiber- 2 g Sugar- 3 g 9% carbs 44% fat 47% protein Nutrition FactsThis refreshing salad is certain to cool you off from the summer heat. The combination of watermelon and arugula conveys a sweet and slightly peppery tang to our taste buds. This salad is a very good source of vitamins C and K and a good source of vitamin A. It is low in sodium and cholesterol. Watermelon contains a high water content allowing this salad to quench our thirst. The addition of flax seed oil provides a boost of the beneficial omega 3 fatty acids to our bodies. This will surely be a summertime crowd-pleaser.
Calories- 93 Total Fat- 6g Saturated fat- 1 g Monounsaturated fat- 4 g Cholesterol- 0 mg Dietary Fiber- 1 g Sugar- 7 g 38% carbs 56% fat 6% protein |