Avocado Stuffed with Chicken Salad
Recipe courtesy Emeril Lagasse
 
 
1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio
 
In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.
 
Recipe Summary
Prep Time: 10 minutes
Yield: 2 servings
 
 
 
 
 
 
Roasted Eggplant and Tomato Stacks
Recipe courtesy Michael Chiarello
 
 
 
3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices
 
In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
Rinse the eggplant under cold water and dry thoroughly with paper towels.

Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning.Let the tomato and eggplant slices cool until you can handle them with your fingers.
Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
 
 
 
 
 
 
 
 
 
Rice, Red Lentil, and Wheat Berry Salad
Recipe Courtesy of Jeanne Lemlin
 
 
1/3 cup wheat berries
1 teaspoon canola oil
1/4 teaspoon salt
3/4 cup red lentils, rinsed in a strainer
3/4 cup basmati or jasmine rice, rinsed in a strainer
The dressing:
1/4 cup lemon juice
2 large garlic cloves, put through a press or minced
1/4 teaspoon salt
Generous seasoning freshly ground pepper
1/3 cup olive oil
1 carrot, minced
1 red bell pepper, very finely diced
1/2 cup minced fresh parsley
 
Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.
Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.
Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.
When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)
 
 
Recipe Summary
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 to 6 main course servings
 
 
 
Roasted Vegetable Spread
Recipe courtesy Alton Brown, 2004
 
 
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
 
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
 
 
Prosciutto and Carrot Bundles
Recipe courtesy Giada De Laurentiis
 
 
 
2 carrots, shredded, about 1/2 cup
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch salt
Pinch freshly ground black pepper
4 slices prosciutto
4 whole fresh basil leaves
 
In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper.
Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve.
 
 
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 1 serving