Me time has also included lots of trips to the Union Square farmers market with my friend Lora, to stroll & pick up fresh veggies for green smoothies, sauces, salsas and salads. The green market is one of my happy places and I usually walk away inspired to whip up some fantastic meals. Lucky for me, my friends Seth & Mahri were coming over for lunch today so I had reason to shop my heart out at the market yesterday. I bought radishes, cilantro, parsley, apples, asparagus and peonies at yesterday's market and got to working on my menu:
Roasted Eggplant & Bell Pepper Soup with Roasted Corn & Porcini Oil garnish
Salad of fresh Greens, Radish, Apple, Orange, Cucumber, Cilantro & Parsley with Leon Vinegar dressing
Gluten Free Lasagna with Ricotta, Asparagus, Lemon Zest & Mint, drizzled with Truffle Oil (inspired by Chef Abbe Lew. She is my pasta guru)
Gluten Free Banana Brownies with Chocolate, Mint, Almond Tea
Roasted Eggplant & Bell Pepper Soup
1 large Eggplant, cubed
2 sprigs Rosemary
4 cloves Garlic, peeled
1 Jar Roasted Bell Peppers (I used Trader Joes)
32 fl oz Vegetable Stock
1/4 cup fresh Parsley, rinsed
Porcini Oil & Roasted Corn (I use Trader Joe's frozen) to garnish, optional
Preheat oven to 400 F. Line baking sheet with tin foil. Toss the cubed eggplant with rosemary sprigs, garlic, a drizzle of olive oil and a dash of salt on the baking sheet. Roast for 25-30 minutes, tossing at the mid point to promote even cooking. Set aside until ready to make the soup.
Place the remaining ingredients except the garnishes in your blender and process until pureed. If using the Vitamix, process on high until soup is heated, about 5 minutes. If using a regular blender, heat once all ingredients are pureed. Season with salt & freshly ground pepper. Garnish with a drizzle of porcini oil and roasted corn. Enjoy!