I) Sautéed Broccoli Florets with Mushrooms and Onions
Ingredients:
2/3 cup broccoli florets
6 pearl onions, peeled
1 tablespoon peanut oil
salt to taste
freshly ground black pepper
1/3 cup quartered mushrooms
Method of preparation:
1. Bring approx 2 liters of salted water to a boil. Cook broccoli florets and pearl onions separately in the boiling water until just tender, about 3 minutes for the broccoli and 8 minutes for the onions.
2. Cut the onions in half.
3. In a shallow pan, heat the oil over a high heat. Add the onions, salt and pepper and cook for 1 minute. Add the mushrooms and cook for 2 more minutes. Add the broccoli and cook 2 more minutes.
4. Adjust the salt and pepper to taste. Serve immediately.
II) Roasted Tomatoes with Onions
Ingredients:
12 plum tomatoes, cored
12 cipollini onions, skin on and root end trimmed
1 tablespoon olive oil, plus a little extra
salt to taste
1 bay leaf
1 to 2 sprigs fresh oregano
freshly ground black pepper
1 tablespoon balsamic vinegar
Method of preparation:
1. Preheat the oven to 300°F.
2. Toss the whole tomatoes and onions with 1 tablespoon of olive oil and a pinch or two of salt and spread them out on a baking sheet.
3. Roast them on the top rack of the oven until they are very soft and their juices are bubbling, about an hour. Remove from the oven, cool and turn the oven up to 350°F.
4. When the tomatoes and shallots are cool enough to handle, remove and discard their skins.
5. Roughly chop the tomatoes and onions and place them in a shallow baking dish with the bay leaf and oregano. Season with salt and pepper and sprinkle with olive oil and balsamic vinegar.
6. Bake, uncovered, stirring occasionally to prevent the edges from browning. Cook until the juices have evaporated, about 30 minutes.
III)Eggplant Sauté with Shallots, Basil and Oregano
Ingredients:
2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot diced
4 cups cubed eggplant (1 inch cubes)
salt to taste
freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
2 tablespoons freshly grated Parmesan cheese
Method of preparation:
1. Heat the olive oil in a 10″ skillet over medium heat.
2. Add the garlic and shallot and cook for 1 minute.
3. Add the eggplant cubes, salt, pepper, oregano and basil and sauté with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.
