9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
<< Back

Lemony Eggplant Dip

2 large eggplants

 1 T. olive oil

 1 T. fresh lemon juice

Salt and pepper to taste

 1/2 nonfat plain yogurt

 2 T. chopped fresh dill

 1/2 t. lemon zest

 1/4 seeded and diced plum tomatoes


Preheat the oven to 350 degrees. Pierce the eggplants a few times with the tip of a knife, then wrap in foil. Roast on a baking sheet until tender, about 1 hour. When the eggplants are cool enough to handle, halve lengthwise and scoop the insides into a food processor, discarding most of the seeds. Add the oil, lemon juice, salt and pepper and pulse on 6 or 7 times. The texture of the puree should be coarse. Transfer to a bowl and gently fold in yogurt, dill and lemon zest. Garnish with diced tomatoes. Serve with crackers.

Potato Fennel Creamy Soup - from NYT ....not sure why there is a pic of lemon squares below!January 18th, 2018

INGREDIENTS 2 tablespoons extra virgin olive oil ½ large or 1 medium onion, diced 2 stalks celery, sliced 2 pounds bulb fennel, trimmed, washed and diced 1 pound Yukon gold potatoes, peeled a

New recipe: Roasted FennelJanuary 16th, 2018

--http://simplyrecipes.com 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced Olive oil Balsamic vinegar Prehead oven to 400 degrees F. Rub just enough olive oil over the fennel to coa

New recipe: Beet Slaw with Fennel, Tart Apple, and ParsleyJanuary 16th, 2018

Whisk together: 3 tablespoons extra-virgin olive oil1 tablespoon fresh lemon juice1 tablespoon finely grated orange zest1/2 teaspoon honey1/2 teaspoon kosher salt or fine sea salt1/8 teaspoon fre

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Search recipes

Recipe Product Tags