Stuffed eggplant with meat
Stuffed eggplant with meat. Shutterstock
The dish benefits from using small eggplants. Their richer flavor and smaller seeds create a more satisfying bite. This recipe makes a nutrient dense, family friendly meal where vegetables shine through a comforting meat filling.
Contents for three people:
- 3 eggplants
- 200 grams of minced meat
- 4 tablespoons tomato sauce
- 6 tablespoons béchamel sauce
- One green pepper
- Onion
- Grated cheese for gratin
- Extra virgin olive oil
- Pepper and salt to taste
The eggplants are halved, cut into small pieces, seasoned with a touch of oil and salt, then roasted at 180 degrees for thirty minutes. After baking, the pulp is removed and set aside while the skins stay intact. The onion and green pepper are sautéed with the minced meat until cooked; the chopped eggplant pulp is then added and mixed to integrate all flavors. Tomato sauce is stirred in, and the filling is ready to be loaded into the hollowed eggplant shells. A final coating of béchamel and grated cheese crowns the dish before a ten minute bake at 200 degrees finishes the preparation.
Seabass with baked potatoes
Sea bass appears among the January seasonal fish options. Its preparation is kept simple with a bake that pairs nicely with potatoes for a complete meal.
Contents double:
- Sea bass (size dependent)
- Potatoes
- Onion
- A lemon
- Rosemary
- Salt
- Extra virgin olive oil
First, potatoes are peeled and sliced. The onion is prepared similarly. Both vegetables receive a light coating of oil and are placed on a baking tray with a sheet of rosemary. The sea bass is laid on top, fillets scored to ensure even cooking, and lemon slices may be added to lift the flavor. Salt and a touch more oil are added as desired. The tray bakes for about twenty five minutes until the fish is cooked and fragrant.
Cauliflower cream
Cauliflower is a versatile, nutrient rich vegetable that shines in simple recipes. A creamy cauliflower soup is one of the easiest, most satisfying ways to enjoy its texture and mild sweetness.
Contents for four people:
- Cauliflower
- Onion
- A leek
- 30 milliliters of extra virgin olive oil
- One liter of vegetable broth or water
- 5 milliliters sherry vinegar
- 5 milligrams of butter
- Salt
- Ground black pepper
Cauliflower florets are prepared by trimming leaves and separating some larger pieces. Onion and leek are sliced and fried in a little oil until they soften. The cauliflower is added along with broth, then simmered until tender. Butter is warmed separately and the reserved cauliflower pieces are lightly fried to a golden finish, then stirred in with a splash of sherry vinegar. The mixture is pureed to a smooth texture and seasoned with salt and pepper. The final touch places the golden cauliflower florets and fresh chives atop the cream for a vivid finish.
Cod with tomatoes
Cod is another January highlight. The preparation here is straightforward: the fillets are seared and then gently simmered with a tomato based sauce to absorb flavors while staying tender.
Contents double:
- 400 grams of fresh cod
- 150 grams of onion
- 2 cloves of garlic
- 450 grams of crushed tomatoes
- Extra virgin olive oil
- Fresh parsley
- Salt
- Ground black pepper
Oil warms in a pot and the cod is lightly fried on both sides. Garlic and onion are added to the same pot and sautéed until the onion softens. Crushed tomatoes are stirred in with pepper and salt, then left to simmer. The cod is returned to the pot to finish cooking for a few minutes. Parsley rounds out the dish with a vibrant aromatic note.
Artichoke with shrimp
Artichoke with shrimp is a bright, quick, healthy option that delivers a satisfying finish to any meal.
Contents double:
- Artichoke
- 250 grams of shrimp
- A glass of white wine
- Shallot
- A garlic clove
- Extra virgin olive oil
The artichokes are cleaned and patted dry. Garlic and shallot are minced and sautéed in a pan. When the mixture thickens slightly, artichokes are added and cooked for about five minutes. White wine is poured in and boiled briefly. Shrimp are added just before finishing to ensure everything cooks together and remains succulent.