Roasted Artichoke, Eggplant, and Tomato Stacks
- 1 large organic lemon, juiced (about ½ cup)
- 4 fresh, whole organic artichokes, about 3-4 inches in diameter
- 1 large organic eggplant, about 3 inches diameter, unpeeled
- 2 large organic tomatoes (preferably heirloom), about 3-4 inches diameter
- 3 tablespoons coconut or olive oil
- Sea salt
- Freshly ground black pepper
- 1 tablespoon fresh thyme, plus extra for garnish
- Preheat oven to 400F.
- Fill a large bowl with cold water and the lemon juice.
- Remove all leaves from artichokes. Cut off bottom stem so artichoke heart will sit flat on the baking sheet. Remove the inner fuzzy choke (a melon ball tool works great for this) and any small prickly leaves. Place the artichokes in the lemon water as you finish peeling and preparing each one and while you are preparing the eggplant and tomatoes.
- Cut eggplant width-wise into rounds about ½ inch thick. You should have at least 8 rounds. Place on a baking sheet lined with aluminum foil.
- Cut the tomatoes width-wise into rounds about ½ inch thick. Again, you should have at least 8 rounds. Place on the baking sheet with the eggplant slices.
- Remove artichokes from water and pat dry. Place them on the tray with tomatoes and eggplant.
- Using a pastry brush, brush eggplant, tomato, and artichokes on both sides with about 2 tablespoons of oil. Season both sides with salt, pepper, and a sprinkle of thyme.
- Place tray in the preheated oven and bake, gently turning vegetables once, until artichoke hearts are tender when pierced with a fork and eggplant and tomatoes are tender and beginning to caramelize, about 30 minutes. Remove from oven and tent with foil to keep warm.
- To serve, place 1 artichoke heart (stem-end down) on each of four individual serving plates. Alternate stacking them with 1 slice of eggplant and 1 slice of tomato. Each stack should end up having about 2 each of eggplant and tomato slices. Finish with a drizzle of oil and garnish with a sprig of fresh thyme if desired.
- 1 bunch organic watercress, leaves and tender stems only
- 1 cup organic raspberries
- 1 ripe organic avocado, diced
- ½ cup whole toasted almonds
- 1 ¾ cups raspberry dressing (recipe p.117)
- Divide salad ingredients among four salad plates. Serve with Raspberry Dressing
Makes about 1 ¾ cups
- 1 cup organic raspberries
- ½ cup champagne vinegar
- 2 teaspoons Xylosweet
- 1 tablespoon Dijon mustard
- Pinch of sea salt
- ¼ cup almond oil
- Place raspberries, vinegar, Xylosweet, mustard, and salt in a blender or food processor and process until well combined. Add oil slowly and process until creamy. Can be made 1 day ahead and stored, covered, in the refrigerator.
- Coconut oil for greaing pan
- 8 cups mixed, seasonal organic berries
- 4 tablespoons xylosweet
- 3 tablespoons rice flour
- 1 cup rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cut unsalted butter, cut into small pieces and chilled.
- Preheat oven to 350 degrees F
- Grease an 8-or-9-inch square baking dish with coconut oil
- Place berries in a large mixing bowl. (Larger fresh berries, such as strawberries, should be stemmed and sliced.) Add 2 tablespoons of the Xylosweet and 1 tablespoon of the flour, mixing gently to combine. Spoon into prepared baking dish and set aside.
- Combine oats, the remaining 2 tablespoons Xylosweet, the remaining 2 tablespoons flour, cinnamon, and salt in a medium bowl, stirring to combine. Add butter pieces and blend into dry mixture using a fork or your fingers until it forms pea-size lumps, being careful not to overwork. Sprinkle mixture over the top of the berries.
- Bake until berries are bubbling and topping begins to brown, 30 to 35 minutes. Allow to cool at least 15 minutes before serving.
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