Greek Omelet

From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet

Roasted Eggplant Spread

From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread