Take advantage of the bounty of fresh fruits and vegetables with a farmers’ market inspired family meal of Grilled Eggplant Paninis, Sweet Potato Salad and Roasted Peach Sundaes.
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GRILLED EGGPLANT PANINI
Number of servings: 4
Total preparation time: less than 15 minutes
Actual cooking time: 15 to 30 minutes
INGREDIENTS:
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
PREPARATION:
1. Preheat grill to medium-high.
2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
COOK’S NOTES:
To reduce the sodium in this dish, use powdered or granulated garlic instead of garlic salt.
Source: EatingWell
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SWEET POTATO SALAD
Number of servings: 8
Total preparation time: less than 15 minutes
Actual cooking time: No cooking required
INGREDIENTS:
3 large sweet potatoes, peeled and diced
1/2 cup hazelnut oil, olive oil or vegetable spray
1/2 large red onion diced
1 stalk celery, diced
1/2 cup chopped hazelnuts, toasted and chopped
3/4 cup fresh parsley, chopped
1 cup orange juice
PREPARATION:
In a large zip lock bag add potatoes, and oil. Coat potatoes with oil. Spread out on a baking sheet. Bake at 400 degrees for 20 minutes or until tender. Transfer potatoes to a serving bowl and add onion, celery, nuts, parsley, and orange juice. Combine until well blended and serve.
Source: Debbie Allen, RD
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ROASTED PEACH SUNDAES
Number of servings: 6
Total preparation time: less than 15 minutes
Actual cooking time: 15 to 30 minutes
INGREDIENTS:
3 ripe peaches, halved and pitted
1 tablespoon brown sugar
2 teaspoons lemon juice
3 cups fat-free vanilla frozen yogurt
6 gingersnaps, crumbled (optional)
PREPARATION:
Preheat oven to 425F. Coat a baking sheet with cooking spray.
Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.
Source: EatingWell
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"Family Meals Matter" features registered dietitian-approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy. For more information, nutrition tools and additional family meal recipes, visit healthyeating.org
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