Written by Gail Cohen | 26 December 2011

Ingredients
2 tbs. olive oil (divided)
1 large eggplant (sliced into thin disks)
2 cups of fresh spinach (torn up)
1/4 cup onions (chopped)
1 clove garlic (minced)
2 tbs. parmesan cheese
1 egg (scrambled)
1/2 cup of feta cheese (crumbled)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
1/2 cup of bread crumbs
cooking spray
4 tbs. plain nonfat yogurt

Directions
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray and set aside. Place eggplant on prepared baking sheet and drizzle with some olive oil. Bake until golden, about 10-15 minutes on each side.

Chop the eggplant and place into a large bowl. Add spinach, onions, garlic, parmesan cheese, egg, feta, salt, pepper, and oregano. Mix well. Add bread crumbs, using more or less as needed to hold mixture together. Shape mixture into patties and place on prepared baking sheet. Drizzle with remaining olive oil, and bake until are golden brown. Top with a dollop of yogurt and serve.

Yield: 4-6 patties

Written by Gail Cohen | 05 July 2011

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp. garlic powder
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
1/2  tsp. honeyd2 cups of corkscrew pasta (cooked)
4 ripe tomatoes (cut into quarters)
2 cups mushrooms (sliced)
1 cup red bell pepper (julienne sliced)
1/2 cup green onions (chopped)
1 can (4 ounces) of sliced black olives
1 cup feta cheese (crumbled)

Directions

In a large bowl, whisk together the olive oil, vinegar, garlic powder, oregano, basil, black pepper, and honey. Add remaining ingredients and toss to coat well. Chill at least two hours before serving.

Yield: 2-4

Written by Gail Cohen | 03 June 2010

Ingredients
3 shallots (minced)
1 celery stalk (diced)
3 tbs. extra virgin olive oil
1 1/4 cups Arborio rice
1/2 cup white wine
5 cups vegetable broth
2 zucchini (diced)
sea salt & pepper
2 large tomatoes (diced)
2 tbs. basil leaves
2 tbs. parmesan cheese (shredded)

Directions:
In a large pan, heat 2 tbs. of the olive oil and sauté shallots and celery until tender. Add rice and stir until well coated. Add wine and boil for a minute or two until absorbed.

Stir in four cups of the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.

Add remaining broth, zucchini, salt and pepper to taste, and cook for five minutes. Stir in tomatoes and remaining tbs. of olive oil.

Scatter basil leaves on top and sprinkle with parmesan cheese. Serve immediately.

Yield: serves 4

Written by Gail Cohen | 01 January 2010

Yield: 4-6 servings

Ingredients for Tomatillo Sauce
10-12 tomatillos
(husked and rinsed)
1 jalapeño pepper
(seeded and chopped)
2 cloves of garlic (chopped)
1/2 bunch of cilantro (chopped)
1 tbs. chopped mint leaves
1 tsp. salt

Directions
Place tomatillos and jalapeño in medium saucepan and cover with water. Bring to boil, reduce heat and simmer until soft, about 15minutes. Drain and pour into blender with garlic, cilantro, mint, and salt.  Blend or purée until combined. Set aside.

Ingredients for Enchiladas
2 tbs. of olive oil
2 cups of black beans (cooked)
1/2 cup of corn (fresh or frozen)
1 zucchini (sliced)
1 jalapeño (seeded and chopped)
1/4 cup of red onions (chopped)
6 tbs. of plain nonfat yogurt
12 corn tortillas
8 ounces of jack cheese (shredded)

Directions
Preheat oven to 400 degrees.
In a large saucepan, sauté onions, jalapeño, and zucchini in olive oil. Add beans and corn; and set aside.
Spread a layer of tomatillo sauce on the bottom of a glass baking dish. Make one layer of (6) tortillas, which overlap slightly. Sprinkle a thin layer of cheese over the  tortillas. Cover with bean mixture and dot with yogurt. Add another layer of tortillas. Pour tomatillo sauce on top and sprinkle with remaining cheese.
Bake until bubbling and slighty golden around edges, about 30-40 minutes.