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This Week's Recipes

Meal 1



1 large eggplant 6 Roma tomatoes, sliced into half-inch rounds 1 medium red onion, diced 2 cloves garlic, chopped 1 cup panko breadcrumbs 1/4 cup grated parmesan cheese 1 egg 3 tablespoons butter, melted 1 tablespoon prepared pesto 4 ounces mozzarella cheese, shredded Fresh chopped, flat-leafed, Italian parsley Salt and pepper to taste


Peel and cube eggplant, and boil in salted water until soft, about 10 minutes. While eggplant is cooking, sauté onions and garlic over medium heat until translucent and fragrant, being careful to not burn the garlic, and then set aside.

When eggplant is soft, drain water and mash. To eggplant mash, add sautéed onion, garlic, breadcrumbs, parmesan, egg, melted butter, pesto, and mix well.

Lubricate the pie pan with non-stick cooking spray. Layer on the bottom of the pan with tomato slices. Add eggplant mixture. Top mixture with the rest of the tomatoes. Add shredded mozzarella and sprinkle with the fresh parsley.

Bake at 350 F for 30 minutes or until golden brown.



  • 1/3 cup balsamic vinegar

  • 2 large tomatoes cut into pieces

  • 2 large peaches cut into pieces

  • 6 ounces burrata cheese cut into pieces

  • 3 tablespoons freshly chopped basil


  • To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

  • Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.

  • Drizzle the balsamic reduction over the salad and serve.

  • Note-you can find burrata cheese in most grocery stores in the cheese section. If you can't find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!



  • 4 cups watermelon cubes

  • 2 peaches

  • 2 lemons (juice squeezed from them)

  • 1/8 cup raw or organic white sugar

  • 1/2 teaspoon ground cinnamon

  • 2 cups vanilla yogurt

  • 1 tablespoon butter

  • 1 cup slivered almonds


In a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.

Meal 2


1 Eggplant

1 zucchini

1 yellow squash

3 tomatoes

1 sweet yellow onion

3 cloves garlic minced

8 – 10 mushrooms

salt and pepper

1 cup mozzarella cheese

garlic and onion seasoning. I use Weber brand. Love this stuff! (optional)

2 tablespoons of olive oil

In a large fry pan add a couple tablespoons of olive oil and onion. Saute over medium heat for 8 minutes or until softened. Add minced garlic saute 2 more minutes. In a large casserole dish (I used my lasagna pan). Spread onions and garlic evenly on the bottom of the pan.

Slice all the rest of the vegetables about 1/4 – 1/2 inch thick and place in a large bowl. Drizzle with olive oil. Mix to evenly coat.

Lay out in the casserole dish. Alternating with each vegetable. Looks so pretty. Sprinkle with salt and pepper and add the mushrooms on top. Cover tightly with foil. Bake at 400 F for 35 minutes. Uncover, sprinkle with cheese, return to the oven for another 15 minutes.

You can use any leftover with pasta for the next day.



Vegan, Gluten free, Paleo

∙ Serves 4


  • 1 Lemon

  • 2 tbsp Parsley, fresh

  • 1 lb Watermelon radishes

Baking & Spices

  • 1/4 tsp Black pepper

  • 1 tsp Kosher salt

Oils & Vinegars

  • 2 tbsp Coconut oil


Preheat oven at 375F. Toss cut radishes with melted coconut oil or any oil you have and salt on a sheet pan. Roast 30 minutes, tossing halfway through, until slightly browned. Toss radishes with pepper, parsley and lemon zest.



2-3 large very ripe bananas

1/2-3/4 cup sugar, white or brown

2 large eggs

2-4 Tbsp. canola or olive oil

1 tsp. vanilla (if you have it)

1 1/2 cups all-purpose flour, or half all-purpose and half whole wheat

1 tsp. baking soda

pinch salt

1 ripe pear, roughly chopped (don't bother peeling it)

1/2 cup chopped walnuts


Preheat oven to 375F.

In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed - don't worry about getting all the lumps out. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts, or whatever additions you are using, and stir just until combined. Don't overmix, or your muffins could be tough.

Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar. Bake for20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.

Meal 3



1 large eggplant, sliced and salted

4 large potatoes, sliced

1 lb plum tomatoes, chopped


  • Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.

  • Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.

  • Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.



1 bag spring mix salad or chopped lettuce 2 pears, cored and thinly sliced 1/4 cup roasted walnuts 1/2 cup crumbled feta cheese 2 tablespoons balsamic vinegar 3 tablespoons olive oil freshly cracked pepper


1. Preheat oven to 350 degrees. Spread walnuts on single layer in a baking sheet. Roast for 10 – 12 minutes, or until just fragrant. Be careful not to burn them.

2. Add spring mix to a large bowl. Top with thinly sliced pears, feta cheese and walnuts. Drizzle with balsamic vinegar and olive oil. Add freshly cracked black pepper to taste. Toss salad to incorporate all ingredients.



  • 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled

  • 1 cup of sugar (see notes)

  • 1 tbsp* lemon juice to taste (see notes)


  1. Slice the peaches into 8, and peel each slice.

  2. Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.

  3. Once smooth, add lemon juice to taste.

  4. Freeze for 6-7 hours, or until firm.

Recipe Notes

* Don't add all of the lemon juice in at once - you need to add it to taste. It also may seem like a strange ingredient, but it really brings out the flavour of the peaches.

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