10
Starters

Roasted Vegetable Spread

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2 tablespoons extra virgin olive oil, divided
½ medium red onion, cut into ½-inch pieces
6 garlic cloves, smashed
1 tablespoon water
½ medium eggplant, cut into ½-inch pieces
1 tablespoon balsamic vinegar
2 roasted red peppers (jarred or fresh), drained
and cut into ½-inch pie ces
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 large fresh basil l eaves
½ tablespoon capers, drained
1. Pu t 1 tablespoon of the oil in the blende r jar. Set timer for 30
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add the onion and garlic. Cover the blen der jar and stir 2 to 3
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occasion until the eggplant is soft and completely
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sides if needed.
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blend on speeds 1 to 2 until desired c onsistency is reached –
this spread is delicious slightly chunky or smooth depending
on personal preference.
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Nutritional information per serving (2 tablespoons):
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Zucchini Custards

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½ t ablespoon unsalted butter
1 small onion, cut into ½-inch pieces
2 small zucchini, shredded and drained in a colander
or paper towel to remove any excess moisture
2 to 3 ounces feta, crumbled
1
1
∕
3
cups heavy cream
4 large eggs
¼ teaspoon sea salt, plus more to taste
pinch freshly ground black pepper
1. Pr eheat oven to 400°F.
2. Pu t the butter into the blender jar. Set timer fo r 5 minutes and
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allow mixture to cool for about 5 minute s.
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each one.
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pepper. Blend on speed 2 for 20 seconds. Pour evenly over
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or until a knife when inserted into cus tard comes out clean.
Nutritional information per serving:
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