Dayrecipe Food Community

DIRECTIONS

Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.

Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.

DIRECTIONS

Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.

DIRECTIONS

Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal; sauté until just cooked through, about 1 minute per side. Transfer veal to plate. Add pear, shallots and remaining 1/2 tablespoon butter to same skillet. Cook until shallots are golden, about 2 minutes. Add curry powder; stir 1 minute. Add wine and cream and bring to boil. Reduce heat to medium and simmer until sauce thickens and pear is soft, about 3 minutes. Season sauce to taste with salt and pepper. Return veal and any accumulated juices to sauce. Simmer until just heated through, about 1 minute. Divide veal and sauce between plates and serve.

DIRECTIONS

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reservingcup cooking liquid.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.

Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

DIRECTIONS

Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.

Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)