Asiago, Eggplant & Tomato Ratatouille

Asiago, Eggplant & Tomato Ratatouille

Ingredients

1/4 cup Pompeian OlivExtra Plus
1 1/2 cups chopped green bell pepper
1 cup chopped onions
8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
2 medium, fresh garlic cloves, minced
1 pint sweet grape tomatoes, halved
1/2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained
1/3 cup Pompeian Burgundy Cooking Wine
3 tablespoons Pompeian Red Wine Vinegar
1/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh basil, or to taste
1 ounce grated Asiago cheese

Preparation

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Cook peppers and onions 4 minutes or until onions are translucent, stirring frequently. Add eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in tomatoes and beans, and cook 3 minutes. Add wine, vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft.
Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.

Nutrition information per serving, 1/8 of recipe:
Calories: 130
Total Fat: 8g
Cholesterol: 5mg
Protein: 3g
Carbohydrates: 11g
Sodium: 115mg

Serves
Serves 8 (1/2-cup servings)

Artichokes Italiano Limoncello

Ingredients

4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or thick Italian bread, crusts removed and torn into small pieces)
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/2 onion or 2 shallots, minced
1/2 cup diced fresh mushrooms
3 cloves garlic, minced
1 tomato, diced
Zest of 1/2 lemon
2 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese, divided
Sea salt
Freshly ground pepper
6 tablespoons Caravella Limoncello, divided
1/2 cup water
4 tablespoons butter, divided

Preparation
Trim artichokes by cutting off upper 1/3 and removing tough outer leaves. With spoon, remove center leaves and fuzzy chokes, leaving center cavity.

Squeeze fresh lemon juice into cavity and on cut surfaces to prevent discoloration.

Toss breadcrumbs with 1/4 cup olive oil and spread onto sheet pan. Bake at 400°F 10 to 12 minutes or until slightly golden brown.

Remove and let cool.

In medium skillet, heat remaining 2 tablespoons olive oil and sauté onion and mushrooms about 3 minutes. Add garlic and sauté another minute. Add tomato, lemon zest, parsley and Italian seasoning, and sauté another minute. Remove from heat and stir in cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and 3 tablespoons limoncello.

Drain artichokes and fill centers and in between leaves with stuffing. Melt 2 tablespoons butter. Place artichokes into shallow baking dish and drizzle with melted butter. Top with remaining Parmesan cheese.

Pour water into baking dish, cover with foil and bake at 375°F 45 minutes, or until knife easily pierces center of artichoke.

In small saucepan, melt remaining 2 tablespoons butter and cook until lightly browned. Add remaining 3 tablespoons limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.

Serves

Serves 4

Cherry Whole Grain Cereal Bars

Ingredients
Cooking spray
2 cups dried tart cherries
1/2 cup tart cherry juice
1 1/4 cups old fashioned rolled oats
1/2 cup unbleached, all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed Splenda sweetener & brown sugar blend
1/2 teaspoon ground ginger
1/8 teaspoon baking soda
8 tablespoons butter, melted

Preparation
Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
In medium saucepan, heat cherries and juice to a simmer and cook until liquid has evaporated. Remove from heat. Cool slightly. Place in food processor and process until puréed. Remove from processor and set aside. Wash and wipe dry processor bowl and blade. Place oats, all-purpose and whole wheat flours,
Splenda, ginger and soda in food processor and process until oats are finely ground. Pour in butter and pulse just until mixture begins to cling together. Reserve 1 1/4 cups crumb mixture for topping.
Pour remaining mixture into the bottom of the baking pan and pat down firmly. Bake for 12 minutes. Remove from oven and spread puréed cherries evenly over top of crust.* Sprinkle reserved oat mixture evenly over cherry layer and pat down firmly. Return to oven and bake for an additional 20 minutes or until slightly golden and topping appears set. Remove from oven.
Cool and cut into 12 bars.

Serves
Makes 12 bars

Notes, Tips & Suggestions
*Note: To easily spread puréed cherries on baked crust, spoon small spoonfuls evenly on top, then spread with a wet spatula.