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Olive Oil Roasted Eggplant with Lemon
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Cook time: 
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Serves: 6 servings
 
Eggplant is a tricky thing to cook correctly. When it's cooked well, it's rich and flavorful.

Ingredients
  • 1 large eggplant
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 tbsp fresh lemon juice
Instructions
  1. Preheat the oven to 400 degrees. Lightly grease a baking sheet.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters.
  3. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  4. Roast in the preheated oven until softened and golden brown (approx. 25-30 minutes).
  5. Remove from the oven and sprinkle with lemon juice. Serve hot.

 

Cantaloupe Cupcakes

Cantaloupe Cupcakes
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Serves: 18 cupcakes
 
There's cupcakes...and then there's cantaloupe cupcakes! Using fresh fruit in baking assures a fresh and rich taste. You're going to love these!

Photo Credit: Pinterest

Ingredients
  • 16 ounces full-fat cottage cheese
  • ½ cup sugar
  • 2 tablespoons whole milk
  • 4 ounces cantaloupe (pureed)
  • 2 large eggs
  • ¼ cup unsalted butter (melted)
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder

    Frosting Ingredients
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons very finely chopped cantaloupe
  • Cantaloupe balls for topping cupcakes
Instructions
  1. Preheat oven to 350 F.
  2. In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs. Even when you are done mixing, you will still see cottage cheese bits in the liquid.
  3. Mix in melted butter, flour, vanilla, and baking powder.
  4. Fill cupcake liners ¾ full.
  5. Bake for 20 minutes.

    Frosting Instructions
  6. In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
  7. Add powdered sugar a little at a time until fully combined. Mix in vanilla and cantaloupe.
  8. Spread on cooled cupcakes. Just before serving, top cupcakes with cantaloupe balls.

 

Roasted Butternut Squash

Roasted Butternut Squash
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Serves: 4 servings
 
We all tend to veer away from squash like butternut or spaghetti because they're hard to cut. Try this tip to easily chop and peel your squash: make several large slits through the skin with the tip of a sharp knife. Microwave the squash on high for 3-5 minutes to soften the skin. Remove squash from the microwave and let it rest until it's cool enough to handle.

Ingredients
  • 1 butternut squash - peeled, seeded, and cut into 1" cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and pepper.
  3. Arrange coated squash on a baking sheet.
  4. Roast in the preheated oven until squash is tender and lightly browned (approx 25-30 minutes).

 

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