Baba Ghanouj

2 eggplants
1 tbsp tahini
juice of 1 lemon
2 cloves garlic, minced
3 tsp chopped flat leave parsley
2 tsp chopped fresh mint leaves
salt and coarsely ground pepper, to taste
1 tbsp EVOO

Preheat oven to 425.

Pierce eggplants in several places with the tines of a fork. Wrap separately in foil and place on a baking sheet. Bake until soft, about 45 minutes.

Unwrap eggplants and let stand until cool enough to handle. Halve the eggplants lengthwise and remove all of the flesh, discarding the seeds and skin.

Coarsely chop the eggplant flesh and place in a bowl. Add tahini, lemon juice, garlic, 2 tsp of the parsley, mint, and S&P. Mix well.

Place the mixture in a small serving bowl. Drizzle the olive oil over the top and sprinkle with the remaining parsley.

Roasted Olives

3 cups mixed green and black olives (with pits)
4 sprigs rosemary
1 fresh red chile, sliced through
5 cloves garlic
1 tangerine
1/2 EVOO
1 tbsp red wine vinegar

In small roasting pan, mix olives, rosemary, chile, garlic. Slice tangerine in half and squeeze over mixture. Toss in rinds.

Pour EVOO and vinegar and stir.

Cover with foil and bake for 1 hour at 300 degrees.

Serve warm or at room temperature.

Corn and Quinoa Salad with Chicken Sausage

Source: Fitness Magazine

3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tbsp olive oil
8 oz spicy chicken sausage, cut into chunks
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 years)
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium red bell pepper, diced
1/4 cut fresh flat-leave parsley, chopped

Put quinoa and chicken broth in medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, 12 or 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tbsp of the oil in a large skilled over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tbsp oil to the pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper; mix. chill in the refrigeratr at least 30 minutes or up to 2 days. When ready to serve, stir in parsley.

Pesto-Peach Chicken Salad Wraps

Source: Fitness Magazine

3 cups lightly packed fresh basil leaves
1/2 cup grated Parmesan cheese
2 tbsp pine nuts, toasted
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp lemon juice
2 tbsp olive oil
2 cups diced cooked chicken breast
1 1/4 pounds peaches, pitted and cubed
2 celery stalks
4 large red leave lettuce leaves, spines removed and sliced in half
4 10-inch whole-grain wraps

Put the basil, Parmesan, pine nuts, garlic, salt, and black pepper in the bowl of a food processor. While the processor is running, pour in the lemon juice and 2 tablespoons water; add the oil and continue processing until a paste forms. Mix the chicken, peaches, and celery in a large bowl; add the pesto and toss to coat.

Place 2 lettuce leaves in the middle of each wrap and top with 1 cup of the chicken mixture.

Wrap tightly, cut in half and serve.

Orange-scented Beet Soup with Chives

Source: Self Magazine

2 cans (14.5oz each) sliced beets, drained. Reserve liquid.
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 tsp brown sugar
Grated zest of 1 orange
1/4 tsp salt
1/2 cup orange juice
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tbsp chopped fresh chives
2 oz goat cheese

Pulse beets, apple, shallots, sugar, zest and salt in a food processor til pureed. Add reserved beet liquid; pulse until smooth.

Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice.

Cover and chilled until cold, about one hour. Divide among 4 bowls; garnish with chives and cheese before serving.

Mango-ginger-curry soup with shrimp

Source: Self Magazine

2 ripe mangoes (about 1 lb each)
1/2 cup chopped shallots
1 large clove garlic, chopped
1 tsp finely grated ginger
1/2 tsp curry powder (or more to taste)
1/2 tsp salt
1 can (14oz) light coconut milk
1/2 cup coconut water
3 1/2 tbsp fresh lime juice
1 cup cooked diced shrimp
3 tbsp chopped fresh cilantro

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in food processor until pureed.

Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.)

Cover and chill until cold, one hour.

Divide among 4 bowls; garnish with shrimp and cilantro before serving.

Avocado-lime Soup with Chipotle Chile

Source: Self Magazine

2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 tsp chopped canned chipotle chile in adobo sauce
3/4 tsp salt
1/2 tsp ground cumin
2.5 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
tortilla chips
salsa

Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl.

Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.)

Cover and chill until cold, about 1 hour.

When serving, garnish with chips and salsa.