Baba Ghanoush

1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped

Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender.

Baked Sweet Potato “Fries”

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4

  • 4 sweet potatoes (about 7 ounces each)
  • 3 tsp. olive oil
  • 1 1/2-2 tsp. salt-free Cajun Creole seasoning or cinnamon sugar
  • Ketchup (optional)
  • Cinnamon sugar:
    Mix 2 Tbs. sugar with 1/4 tsp. cinnamon

Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).

Best Bean Nachos

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4 (2 large nachos per serving)

  • 2 large low-fat flour tortillas, cut into quarters
  • 1 15-oz. can reduced sodium black beans, rinsed and drained
  • 1 cup canned no salt tomatoes, drained or
  • 1 cup fresh chopped tomatoes
  • 1 cup frozen corn kernels
  • 1/2 cup sliced green onions
  • 2 chopped garlic cloves
  • 2 jalapeño chilies, seeded and chopped
  • 1/2 tsp. ground cumin

Brown Rice Handrolls with Dulse

_This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix.

Chicken Wings in Peanut Sauce

Adapted from a recipe in Gourmet Magazine, these savory wings have a Thai twist.

For wings

  • 4 lb chicken wings, halved at joint, tips removed if desired
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 garlic clove, minced

For sauce

  • 2 tablespoons natural peanut butter
  • 1 tablespoon fresh lime juice
  • 3 teaspoons tamari soy sauce
  • 1 tablespoon sugar
  • 1/4 to 1/2 teaspoon dried hot red pepper
  • 1/4 teaspoon salt

Chili Jack Tortilla Chips


Makes 64 chips

  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon oregano, crumbled
  • pinch cumin
  • olive oil
  • 16 corn tortillas
    1* ½ cups (6 ounces) grated Monterey Jack cheese

Line two baking sheets with parchment paper. Preheat oven to 400°F. Whisk together chili powder, salt, oregano and cumin. Brush olive oil lightly onto one side of each tortilla; sprinkle tortillas first with seasoning mixture and then grated cheese. Cut each tortilla into fourths and arrange wedges on prepared baking sheets. Bake at 400°F until golden and crisp, 12 to 15 minutes.

Coconut Nectarine Smoothie

3 nectarines, thinly sliced
3 cups SoDelicious Coconut Milk, Sweetened or Vanilla
Dash cardamom

Put all ingredients in a blender and blend until smooth. Serves two, if you can stand to share.

Corn Fritters with Aged Cheddar and Arugula

Find this recipe and more in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets.

Crispy Kale Chips

This recipe comes to us courtesy of Claudine Arndt. Claudine is a Certified Health Coach and a frequent, not to mention beloved, instructor at Linden Hills Co-op.

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar.

Doubly Good Onion Rings

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4
These are so good tasting and good for you, too!

  • 3 large onions, outer layer removed, sliced and separated into1/4 inch thick rings
  • 1 cup buttermilk, plain yogurt (without stabilizers), or plain kefir
  • 1/2 cup all-purpose flour or whole-wheat flour
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 4 egg whites
  • 1 1/2 cups cornflake crumbs

Preheat the oven to 375ºF. Spray a baking sheet with nonstick vegetable spray or line with parchment paper.