Minted Zucchini and Pea Puree

This is a great way to eat your vegetables that's completely new and refreshing.  The addition of fresh mint makes it the ideal companion to lamb or fish, but it really could be served with almost anything.  It's also one of the few times I advocate for a frozen item.  Peas are frozen when they're fresh and they do not lose any of their nutrients.  The beautiful green color of this dish is one of its many attributes.  Your taste buds and your plates will sing.
 

MINTED ZUCCHINI & PEA PUREE

1 lb green zucchini, cut in chunks

1 cup frozen peas, thawed

1/3 cup fresh mint leaves plus fresh mint sprigs for garnish if desired

3 tablespoons half-and-half, or to taste

3 tablespoons unsalted butter, cut into bits
Small handful of freshly grated parmesan cheese
Salt and pepper to taste

In a large saucepan combine the zucchini & peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste.  Transfer to a bowl and stir in the parmesan cheese.  The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with fresh mint sprigs.

Eggplant Caponata

Another true Italian recipe, learned at my wonderful school, the Scuola di Arte Culinaria in Florence. This eggplant can be served several ways.  It's a great side dish to...well, anything.  And it's perfect served on some lightly toasted baguette slices as an appetizer.  Basically, it's just nice to have it around and ready to go.  But it also is one of those dishes that really should be made in advance.  Those flavors just keep improving.  If possible, a day ahead would be great.  I wouldn't adjust the amounts too much on this one.  It shouldn't be too tomato saucy or vinegary.  There's a definite balance of yumminess going on here that you want to get right. 

EGGPLANT CAPONATA

2 medium sized eggplants, peeled & cut into 1" dice

kosher salt

olive oil for frying

2 small celery sticks, finely chopped

1/4 cup red onion, chopped

1 cup tomato sauce (a good quality canned sauce is fine, but if you happen to have some of your own homemade sauce nearby - wow! - even better)

1 Tbsp. capers, drained

2 Tbsp. green olives, chopped

1 tsp. sugar

2 Tbsp. red wine or balsamic vinegar

Salt & pepper

Salt eggplant very well, place in colander, let sit for 1 hour.  Rinse well and pat dry.

In a large saute pan, heat about 1/4-1/3 cup olive oil over medium-high heat until very hot and cook eggplant in batches until brown.  Make sure to get some color on the eggplant without burning.  Stir rather often.  (If oil gets too dark, change as necessary.)  Transfer eggplant to baking sheet or platter lined with paper towels to drain.  Let cool.  Wipe pan clean.  Heat 1 Tbsp. olive oil over medium heat.  Cook celery and onion until soft, about 10 minutes.  Add the tomato sauce and cook slowly on low heat for another 10 minutes.  Add the capers, green olives, sugar, vinegar & salt and pepper.  Stir for a couple of minutes.  Add the eggplant and cook slowly for about 15-20 minutes to incorporate all the ingredients.  Transfer to a large bowl and let cool.  Put in the fridge and go chill out until the next day.  It's done!  Just bring it to room temperature about an hour before you're ready to serve.

Roasted Asparagus - So Simple, Yet So, So...

Wonderful.  I'm including this recipe for those people who love asparagus and have possibly never tried roasting it.  It really does give it a whole new flavor.  Spring is THE season for asparagus too.  Go buy yourself a bundle and enjoy how you're eating something in its prime.  Asparagus is also amazing when you put it on the grill.  So if you're not like me and don't have snow on the ground and are using your grill these days, try grilling.  But if you are like me, looking at your yard, staying optimistic that it will be warm someday, hang in there - your oven is just fine.

Roasted Asparagus with Olive Oil and Citrus

1 bunch of asparagus, ends trimmed (*TIP* - hold an asparagus spear in your hands and snap the tough end off.  This is exactly where they should be trimmed.)
2-3 Tbsp. extra virgin olive oil
Salt & pepper
Juice of 1 lemon, 1 lime or a little freshly squeezed OJ

Preheat oven to 400 degrees Fahrenheit.

Lay out trimmed asparagus spears on a baking sheet.  Toss with the olive oil and salt and pepper.  Place in the oven and roast for approximately 8-10 minutes.  It should be slightly bendy, but still crisp.  You want a little roasted color on them, but don't overdo it.  Remove from the oven and sprinkle with citrus of your choice.  Serve immediately or wait til later.  It's perfectly fine at room temperature.