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Main Dishes
By Jeff Erb and the National Honey Board
Fettuccine with Asparagus and Basil
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pound asparagus, trimmed and cut into 1/2-inch lengths
- 6 plum tomatoes, chopped
- 1 cup canned chicken broth
- 1/4 cup fresh basil, coarsely chopped
- 2 tablespoons honey
- 1 pound fettuccine
- 3/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Directions
- Heat oil in a large skillet.
- Add garlic and saute until golden.
- Add asparagus, tomatoes, chicken broth, 1/4 cup basil and honey.
- Simmer until asparagus are just crisp tender.
- Season sauce with salt and pepper.
- Cook pasta according to package directions.
- Drain, transfer to a bowl and toss with sauce, Parmesan, parsley and remaining 1/4 cup basil.
- Serves: 4.
Note: You can also prepare this dish with other vegetables such as: bell peppers, eggplants, etc.
Grilled Eggplant With Tomatoes & Mozzarella
Use this dish as an appetizer, a side dish or even a vegetarian main course.
Ingredients
- 1 large eggplant, thinly sliced
- 1/4 cup olive oil
- 1 loaf coarse peasant bread, sliced
- 8 ounces mozzarella cheese, thinly sliced
- 2 large ripe tomatoes, sliced
- 10 fresh basil leaves, sliced into thin shreds
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- salt and pepper
Directions
- Brush eggplant slices lightly with olive oil.
- Grill or broil until just browned turning once.
- Set aside.
- Brush bread slices lightly with olive oil.
- Grill or broil quickly to just toast.
- Watching carefully so that the bread does not burn.
- Set aside.
- To assemble, alternate eggplant slices, cheese slices and tomato slices in a circular pattern on a large plate.
- Sprinkle with basil.
- Whisk together balsamic vinegar, 1 Tablespoon olive oil, and honey.
- Drizzle over vegetables and cheese.
- Sprinkle with salt and fresh ground pepper.
- Put grilled bread slices in a basket and serve.
Savory Vegetable Bake
Serve as a vegetarian main course or a side dishIngredients
Ingredients
- 1 large eggplant, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 large onion, peeled and thinly sliced
- 2 cloves garlic, minced
- 3 teaspoons oregano
- 1 tablespoon honey
- salt and pepper to taste
- 3 medium zucchinis, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/2 pound mozzarella cheese, shredded
- 4 tablespoons Parmesan cheese, grated
Directions
- Preheat oven to 400°.
- Arrange eggplant slices on a greased baking sheet that has been sprinkled with salt.
- Drizzle with 2 Tablespoons olive oil and bake for about 10 minutes or until slices begin to soften.
- Meanwhile, sauté onion slices in 1 Tablespoon olive oil until golden.
- Remove from heat and stir in garlic, oregano and honey.
- Spread this mixture in a 9 x 13 inch baking pan.
- Reduce oven temperature to 350°.
- Layer eggplant, zucchini and tomatoes on top of onion mixture.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake for about 1 hour and 10 minutes until vegetables are tender.
- Serves: 4
Sauces
- Combine 1/2 cup peanut butter with 1/4 cup each honey and rice wine vinegar, 3 Tbsp. soy sauce and 1 tsp. each minced jalapeño pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork.
- Cook 2 Tbsp. chopped onion in 1/4 cup butter until onion is translucent. Stir in 1/4 cup honey, 2 Tbsp. lemon juice and 1 Tbsp. chopped fresh basil. Bring to a boil; serve over fish or poultry.
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