Recipe of the Week by Natalia Rose Institute Executive Chef, Doris Choi: Warm Roasted Salads
Roasted Eggplant Salad with Spinach
• 1 large eggplant, cut into ¾-inch slices
• ½ cup chopped parsley, fresh oregano, or basil
• 2 garlic cloves, minced
• Drizzle of olive oil
• Sea salt and black pepper to taste
• 1 bunch fresh spinach, chopped
• Lemon-stevia dressing
• Raw goat cheese, grated (optional)
Preheat oven to 400°F. Combine eggplant, herbs, garlic, olive oil, salt and pepper so the eggplant slices are evenly coated, and place in a baking dish. Bake for 15 minutes, turning once. Enjoy on a bed of spinach tossed with lemon-stevia dressing. Garnish with grated raw goat cheese, if desired.
Roasted Zucchini Salad
• 2–3 medium zucchini, cubed
• 2 cloves garlic, minced
• ½ cup chopped parsley
• 1 tbsp organic butter
• Sea salt and black pepper to taste
• 1 bunch fresh spinach, chopped
• Lemon-stevia dressing
• Raw pine nuts (optional)
• Fresh mint and basil leaves (optional)
Preheat oven to 400°F. Combine zucchini, garlic, parsley, butter, salt and pepper so the zucchini is evenly coated. Bake for 15 minutes, turning once. Enjoy on a bed of spinach with lemon-stevia dressing. Garnish with raw pine nuts, fresh mint, and/or basil, if desired.
