Eggplant Parmigiana Sliders


Ann’s Baba Ganoush


Quinoa With Roasted Ratatouille


Caponata


All About Eggplants


Eggplant Parmigiana Sliders


All about Eggplants

All about Eggplants

Eggplants are one of the abundant veggies of summer. Although large deep purple Italian eggplants are the commonest at the store, eggplant comes in different colors, shapes and sizes. Ann will show you the different kinds and how to handle them, including salting them. Look and learn!

All About Eggplants

There are all types of eggplant. There are long skinny purple Asian eggplants which don’t need salting, or the tiny an lilac streaked ‘fairy’ and Dominican eggplants, small round bitter green varieties found in South Asian markets and even ivory white heirloom eggplants from the farmers’ markets. And of course the more familiar big fat juicy Italian eggplants. All are delicious and all are easy to cook. Look and learn!

Eggplant Parmigiana Sliders

Eggplant Parmigiana is a dish usually made for huge gatherings. These little sliders are a delicious treat during treatment and the perfect way to enjoy the ‘Parmigian’’ taste without having to cook for an army. The recipe is designed to be an easy, fun, and practical way to make just one or two portions with little or no clean-up. It’s really easy. Look and learn!

Caponata

I fell in love with this dish in Sicily. It’s one of the best eggplant dishes I know. It’s great sweet and sour taste works either as a starter, or as a side dish with meat or fish. I prefer using Asian eggplants as there is no need to salt and sweat them before cooking. Make sure the eggplants are as firm and fresh as possible!

Traditionally the eggplant is fried, but here we are going to bake it to use less oil.

Ann’s Baba Ganoush

Summer is here, and when the grill is hot, it’s time to pop a couple of fat eggplants on the grill and make baba ganoush! This version is very easy to make, and uses items you probably already have in your fridge. All you need is the eggplant. Look and learn!.

Quinoa With Roasted Ratatouille

This quinoa with roasted ratatouille is one of the most delicious and nutritious dishes you can have. Roasting makes a flavorful version of ratatouille, the classic French summer vegetable stew. Choose the small, slender Asian eggplants if you can find them — they don’t need to be salted and sweated before cooking small, and firm zucchini. Eaten in combo with protein rich quinoa, it’s a nutritious summer treat!

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Lemonade

Lemonade

One of my favorite American expressions about transforming life’s downs into ups is “making lemons into lemonade”. Since I have literally never met a lemon I couldn’t use for something in the kitchen, making lemonade is the ultimate treat. It is super easy to put together in its most basic form, and has a lot less sugar per serving than most commercial brands. As you will see in this class, it’s easy to add different fresh flavors to it like ginger and lavender, or fruits like mango and raspberries to make it even more delicious. And if you like the tickle of fizz in your drinks, you can top them up with plain seltzer water. Look and learn!

Mango lemonade

This wonderful tropical Mango Lemonade comes from Chef Naxielly Dominguez. It is simply delicious on a hot afternoon. This summer cooler packs a health punch as it slakes your thirst. Mango has a ton of vitamins, A & C in particular, along with E, K, and B6. Who knew keeping cool could be so tasty and good for you? Look and learn!

Lavender Lemonade

Lavender Lemonade is a summer delight! The scent of lavender is soothing and calming, and on a hot day this cooling drink would be the perfect pre-siesta refresher. Our lemonade recipes are not as sugary as store bought, but if, like me, you like your lemonade a little tart tasting, you may want to try reducing the amount of sugar used to make the lavender syrup by a quarter. You can always stir a little more in at the end if it suits your taste buds better, but a gradual reduction in the sweet stuff will help you manage your sweet tooth, a good thing! Look and learn.

Raspberry Lemonade

There’s little more deliciously refreshing on a hot day than chilled Raspberry Lemonade. It’s so easy to make at home that I wonder why anyone buys it in the store. Homemade has a lot less sugar per serving than most commercial brands, and it’s easier to take control of the amount of added sugars in your food when you’re making it in your own kitchen. Since a sweet tooth is a very personal thing and I happen to prefer my lemonade a little sharp, for this recipe I would start by adding just half the syrup to the rest of the ingredients, sampling it, and then stirring in more in to taste. It’s easy to do. Look and learn.

Ginger Lemonade

One might not think ginger and lemon work well together, but their combination in Ginger Lemonade is surprisingly delicious. Both ingredients contain cancer-fighting antioxidant phytonutrients and vitamins like C and folate as well as minerals magnesium and copper. Ginger is also soothing to the digestion, a boon during cancer treatment. This great duo of deep flavors and nutrients will keep you hydrated all summer long! Enjoy!

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Summer Salads

Summer Salads

Summertime means salads, but not all summer salads are created equal. Many are not particularly nutritious, others overdressed and loaded with calories, and most are simply so boring they could never be more than an afterthought on your plate. Not these.  The selection of summer salads Ann has chosen will delight your taste buds and nourish your body. She shows you how healthy and nutritious can come together in easy to make salads that taste excellent and are made in a jiffy. Look and learn!

Roasted beet and Arugula Salad

This Roasted Beet Salad with Arugula is a great way to eat beets. The peppery green taste of arugula offsets the concentrated sweetness of the beets to perfection, while the nuts add protein. An added plus is that arugula is a member of the cruciferous family of super veggies. Not only is it delicious, it’s also very good for you. I like to use small Italian or wild arugula, if I can find it, for its bright, spicy taste. For extra protein, try crumbling some goat or feta cheese over the salad before serving.

Easy Corn and Tomato Salad

This cooked Corn & Tomato Salad is a summery salad that’s easily made when the BBQ is fired up. It brings together three summer favorites: corn, tomatoes, and basil. It is deeply tasty and simply excellent. Best of all, it’s easy! Look and Learn!

Summery Farro Salad

This easy, no cook, summery Farro Salad uses this ancient grain simply soaked overnight. All the crunchy veggies in it are bursting with flavors, vitamins, and minerals, fiber, making it a great dish for healthy survivorship. It is also the perfect ‘make ahead’ dish to have on hand when you’re tired from treatment. I’ve suggested adding the farro gradually. I think 50/50 is about the right balance of farro to veggies, but if you like the salad more grainy or of course veggie heavy, what you add is up to you! Enjoy!

Watermelon and Feta Salad

The tasty bite of sweet watermelon, salty cheese, and bitter arugula is a combo made in food heaven. You will need a sweet, ripe melon for the best result. A good way to find that out is to tap the melon before you buy – if it sounds hollow, then it is ready to eat!

Dice it up and toss it together for a memorable summer treat! Look and learn!

Chef Mark’s Cabbage Salad

Chef Mark Delassandro created this yummy Cabbage Salad recipe for our first series of healthy cooking classes for Latina breast cancer survivors that were funded by Aetna. Cruciferous vegetables are so protective for breast cancer survivors that we wanted to make a delicious dish that used them in a familiar way. His solution was to ditch the ubiquitous iceberg lettuce for Napa cabbage to make a super crunchy, nutrient-packed salad. It’s been a favorite at all our classes ever since. Look and learn!

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Colorful Zucchini Tomato ‘Zoodle’ Pasta